I love that so many Asian cultures have a version of chicken that’s been marinated, coated with starch and deep-fried. So far, on this blog I’ve made a Japanese version, an Indian version, a Thai version, a Hawaiian version (based on the Japanese version) and a Korean version. Now it’s Taiwan’s turn. Knowing how good…
No-Bake Cheesecake
This is a good one! My wife was talking about getting some cheesecake the other day, so I thought I’d just make one. This recipe, based on one from Serious Eats, is super-easy and fairly quick to make. I strongly recommend using the Biscoff cookies for the crust, because how could any pie crust be…
Mini Baked Potatoes with Blue Cheese and Bacon
Here’s a good, if not slightly pedestrian, appetizer. They’re a nice alternative to stuffed potatoes skins. I recommend using Yukon Gold yellow potatoes, due to their thin skin and good flavor. Of course, you could use any type of cheese for these, and just skip the bacon if you’re vegetarian. What you’ll need What to…
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