Pad Thai is a prominent offering in Siamese restaurants, no matter whether it’s served up in the dining room, or if it’s delivered. With good reason, of course. Juicy chicken is sliced thinly and is woven among chewy rice noodles. The combination is drenched in a luscious sauce exuberant with Southeast Asian flavors, including tangy… Continue reading Use Your Noodle
Veggies, All of It?
Yep, that’s right. Today’s entry is completely vegetarian-friendly, from the first cilantro leaf to the last grain of rice. Yet it’s warming and satisfying, due to hearty pieces of sweet potato and a lusciously rich peanut butter-tomato sauce. Honestly, you won’t spend the whole time you’re eating fantasizing about other ingredients. Mainly because you already… Continue reading Veggies, All of It?
Do a Double Dip
Seriously, in this case it’s not rude. In fact, when making Birria Tacos, tortillas are dipped in adobo just before they’re griddle-seared to crispness. Later, each guest is supplied with an individual cup of adobo, meant for dunking each taco as desired, thus amplifying the flavor even more. All in due time, though before we… Continue reading Do a Double Dip
There Once Was a Chef on Nantucket…
Who used oysters and clams by the bucket Until one day the market ran dry So the chef asked, “Why not give lobsters a try?” To those who think chowder means clams, I say…” The rest has been lost, but you might speculate. Point is, summer often includes a trip to the beach, and shore… Continue reading There Once Was a Chef on Nantucket…