These ribs and sauce were adapted from Nina Compton’s cookbook Kweyol/Creole. It will make 4 servings with some leftover sauce. It needs to start the day before to marinade the ribs, but is very low effort and tasty. 1 cup chicken stock 1 cup honey 1 cup soy sauce 1 cup guava paste, cut into Read More …
These meatballs are adapted from Irina Jankievska’s cookbook The Balkan Kitchen. She is not clear in her book about exactly where in the Balkans these meatballs are from, but she does say that her mother used to make them a lot and she is from North Macedonia. This will take a bit more than an Read More …
This cold Chinese salad is adapted from Buwei Yang Chao’s 1945 cookbook How to Cook and Eat in Chinese. 40 small radishes 1 -sp. salt ½ Tbs. soy sauce 1½ Tbs. rice vinegar 1½ Tbs. sugar 2 tsp. sesame oil Note – Double the sauce ingredients if the round radishes are relatively large. Wash the Read More …
This Chinese salad is adapted from Buwei Yang Chao’s 1945 cookbook How to Cook and Eat in Chinese. 1 large English cucumber or equivalent (Peel if ordinary cucumbers) 1 tsp. salt 2 Tbs. soy sauce 2 Tbs. rice vinegar 2 Tbs. sugar 1 Tbs. sesame oi Cut the cucumbers and cut into small round slices Read More …
This recipe is adapted from a very idiosyncratic cookbook written in 1945 by Buwei Yang Chao How to Cook and Eat in Chinese. In it the author tries to explain to Americans how to cook and eat like people in China even though Americans of the day had access to only a few distinctively Chinese Read More …
I set out to make a Puerto Rican style roast pork (pernil) following a recipe in Puerto Rican Cookery by Carmen Aboy Valldejuli, but what I actually made after shopping in a hurry in a Puerto Rican supermarket may have been more Cuban than Puerto Rican. In any event, it was good. Here is what Read More …
I made this rice to accompany a Puerto Rican/Cuban roast pork while at the beach near San Juan. It is adapted from Puerto Rican Cookery by Carmen Aboy Valldejuli. It took about 40 minutes and made about 8 servings. I am not sure why, but the leftover rice was still good and not hard and Read More …
This is an interesting way to get bulgogi in a skillet. It is adapted from Kassie Yeung’s book Bad B*tch In The Kitchen and will serve about 4 and takes about 30 minutes, although I made the meat mixture a few hours in advance to further meld the flavors and stored it in the refrigerator. Read More …
Banchan are the side dishes for foods like bulgogi. This version is from Cassie Yeung’s book Bad B*tch In The Kitchen. It takes about 10 minutes to pull together and will serve 2-4 people as a side dish. 1 lb. fresh mung bean sprouts 2 Tbs. soy sauce 1 Tbs. toasted sesame oil 1 tsp. Read More …
We made this comfort food classic based on a recipe in simplyrecipes.com. It took about 90 minutes and made 20 1.25 inch meatballs, which would be 4-5 servings. We enjoyed it with mashed potatoes and buttered carrots. For the meatballs 2 cups ½-inch white bread cubes (approx. 3 slices) ¼ cup whole milk 4 Tbs. Read More …