Truth be told, I actually made the pork of death on Christmas Eve, along with other deep-fried delicacies, one of which is this Thai appetizer, mu sarong (pork wrapped in noodles). “Sarong” means just what you’d expect: wrap, just like the article of clothing. I first had mu sarong at a local Thai restaurant years…
Pork-and-ricotta-stuffed shells
I don’t generally make a lot of pasta-based dishes these days, but this recipe from Food & Wine magazine caught my eye. They look a bit complicated to make, but they’re actually very quick and easy to make. The longest part of making them is actually spooning the filling into the shells. In a way,…
David Chang’s Ramen Gnocchi
I’ve wanted to make this for such a long time, and I have finally gotten around to it. All in all, it’s fairly easy to make, with only a limited number of ingredients that are really inexpensive. Here’s the thing, though: the result was a little disappointing. The gnocchi nuggets were good, but not very…
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