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,…
Pad Kee Mao
Here’s a delicious and simple Thai noodle dish that’s cousin to the more common Pad Thai. Actually, I’m not sure why it’s not more popular, given its great flavor, ease of preparation and use of generally common ingredients. Other than soaking the noodles in cold water for an hour before cooking, this dish can be…
Back to Japanese: Soboro Donburi
This easy-to-make rice bowl dish is popular in Japan. Just like many other types of rice bowls, it’s meat and vegetables over rice. When living in Japan, I noted that many Japanese love the polar opposite ends of the food spectrum: kaiseki, the painstakingly difficult-to-make traditional foods served in a series of small-plate courses, and…
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