I made an Italian Roast Beef sandwich that rivals Fino’s version — at least until the sandwich returns to the menu. This recipe will feed a large group, but the rich, hearty flavor improves overnight for leftovers the next day. Why share when you can eat this for days!?! Continue reading Italian Roast Beef Sandwiches
I made a Venn diagram of East Asian soups throwing together ideas from Korean cut noodles, Japanese ramen toppings and Vietnamese pho. Continue reading Pan-Asian Cut Noodle Soup
My family in Hong Kong showed us a simple shrimp stir fry in our new wok. Continue reading Trey and Vivian’s Shrimp Stir Fry
Tasty scrambled eggs cannot be achieved by cooking them in the microwave for full minute or two. Progressively shorter cooking time intervals and stirring the eggs between those intervals ensures a moist, fluffy texture for scrambled eggs. Continue reading Microwaved Egg Scramble
Treat yourself to the summer harvest of tomatoes and zucchini ripened in the heat of late July in a baked French galette. Continue reading Summer Tomato and Zucchini Galette
I called this the least woke curried chicken and rice recipe, because I probably stole ideas from sources I’ve not bothered to trace. Continue reading Least Woke Curried Chicken and Rice
The crunchy toast encases soft bread and layered sweet and savory egg with sharp Dijon and creamy Kewpie: texture and taste perfection. Continue reading Japanese Omelette Sandwiches
Despite groans and promises of regret from our social networks, friends Nathan and Kim joined me in the bustling hamlet of Horn Lake, Mississippi on a Saturday to conduct a field study on fried fish sandwiches at national and local fast food chain restaurants. Continue reading Field Assignment: Lenten Fish Sandwich Tasting
The grilled sandwiches provide a crunchy contrast to the creamy soup with buttered multi-grain toast and crisp green apple enriched with soft warm Brie and honey Dijon mustard. Continue reading Cream of Cauliflower and Spinach Soup with Grilled Granny Smith Apple Melt Sandwiches
I used to make chili with sweet green bell peppers but now prefer the medium heat of poblanos. If you have time, roast them over a grill or gas flame to add smoky flavor. Continue reading Beef Chili with Poblano Peppers
Place at the Table 