This savory meal is based on a beautiful recipe is from Bon Appetit. And yes, everything’s better with coconut milk! Similar to a rendang, the aromatics in this dish gradually brown in the pan, giving it a distinctive flavor and texture. Here’s what you’ll need: 2 stalks, lemongrass 1 shallot, chopped (onion just does not…
Archives for April 2016
Big River Pizza
The other day, my wife Yumi and I stopped in to a pizza place in the suddenly hip area where we live. The place is called Big River Pizza, and the owner’s name is Steve. He sums up his shop as “pizza that’s good for you and good for the local community.” What does he…
Don’t worry, Brie happy
Everyone likes warm Brie, but this is hot Brie that you dip your baguette or crostini in while it’s still molten. It’s crazy-easy to make. What you’ll need: A good round of Brie Either phyllo dough (Philip would insist on this) or puff pastry dough (which I happened to have in the freezer) A good-quality baguette, crostini…
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