This is a classic Chinese dish that dates back to either the 1200s or 1800s, depending on where you look to find information. It’s also quite popular in Japan, where you can buy pre-made mabo-dofu sauce and meat in a pouch, supplying fresh tofu to finish the dish. Mabo-dofu gets its red color and spiciness…
Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze
This is an outstanding recipe from All About Braising by Molly Stevens. They do take time and effort to make, but it’s well worth the effort. They may just be the best thing you’ve made in a long time. Whatever you do, don’t skip the maple-rosemary glaze, it really ensures an elegant result. I recommend…
Coconut-Lime Cabbage Salad with Chicken
Here’s a surprisingly good recipe from Bon Appetit. The reason I say it’s surprisingly good because my experience with salads such as these has generally been underwhelming. This, however, is a really good recipe. It’s hard for food to not be good when coconut milk is involved. This recipe makes 4 – 6 servings, so…
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