Strawberry Coconut FrosĂ© FrosĂ© was invented in 2016 at Bar Primi in NYC. I’d read that the original recipe contained vermouth, and indeed, the articles about the bar’s drink sensation contain vermouth. I came, however, to a shocking discovery on YouTube video from the time: the original recipe contained Cocchi Rosa, which tastes nothing like […]
Rye flour, chocolate chunks, black sesame, and nori. Yes, the same substance wrapped around California rolls (but in this case, kizami nori, a special variety made for garnish). The ingredient list may seem pretentious, but the flavor is actually a strikes a delicious balance of sweet and savory. The only substitution I make is swapping […]
Every time I serve an up-style cocktail, it’s flat surface reveals the disquieting slope of my window seat. I have tried photographing cocktails like this on a wooden coaster with a bit of balancing material underneath, but that the coaster isn’t resting flush is just as noticeable. The window seat has been slanted as long […]
I have been on a cooking marathon since finals finished, which includes revisiting old favorites such as this burger from Serious Eats. This burger features bulgogi sauce, kimchee mayo, and pickled daikon, and, of course, I made adjustments. You can get away with half the soy sauce and half the mayo in the condiment preparations. […]
I nailed this keema. I started with 80% beef, drained a way the fat, and added back only as much fat as needed. For masala based, I used onion, ginger, jalapeños, tomato paste, ground cardamom, cumin, red chile, and mixture of garam masala and this recipe of rajma masala powder from Su’s Recipes, although I […]
Borscht! But with kimchee in place fo sauerkrat! This recipe from from My Name is Andong of Youtube.
Never wear anything but black when eating khao soi. Ever. I caught myself in time, and layered on a black hoodie before digging in to khao soi. Unforunately for my t-shirt, I should have done this while cooking as well. I follow the Pok Pok recipe for khao soi, and there is a full tablespoon […]
Jok, jook, congee, çČ„, rice porridge, whatever you want to call it. I’ve been nailing it since I learned about broken rice. Most recipes calls for bashing rice grains to pieces using a blender or mortar and pestle. These are are all decent (and traditional) options, but one of the problems I have with the […]
Hearty beef soup in a spiced broth is one of my favorite things in life, and I can’t pick a single favorite. BĂČ kho, bĂșn bĂČ Huáșż, boat noodles, pho, and this Taiwanese beef noodle soup. If there’s a meat ball or a piece of tendon floating in there, the better. For the fleshier ,braised […]
One Year for Thanksgiving I brought this as one of my dishes to my family’s dinner and I was forbidden from ever brining it again, on account of it being too decadent. Sweet potatoes, bacon, bourbon, sage, rosemary. There is nothing in here I wouldn’t marry. Frankly, if I ever get married, I’ll take this […]
