Gyudon is easy to make, and delicious. Best translated as “seasoned thin-sliced beef over rice,” I have fond memories of eating gyudon at restaurants in Japan, where it is very popular. In fact, there are restaurants dedicated solely to gyudon, and its also a popular fast-food in it’s country of origin. Two of the most…
Archives for November 2016
Greek Chicken Stew With Cauliflower and Olives
Not everything I cook is original. Not by a long shot. Most dishes are a twist on something I read, saw or, very occasionally, dreamed. In the case of this recipe, I was browsing on-line and read it in the cooking section of the New York Times. I was immediately enthused and vowed to make…
Carbonara 2: The Better of the Two
This carbonara recipe may even be better than the version I had made in August. It’s easier to eat and a bit more flavorful! What you’ll need to serve 4 people: 1-2T olive oil 4 oz pancetta or bacon cut up into small pieces (omit for vegetarian) 1 shallot—chopped finely 2 garlic cloves—chopped finely 4…