Sesame Miso Cold Noodles with Fried Garlic and Ginger

I was in Philly a few months back, doing something of a noodle crawl – it was pho-tastic – and one of the best things that I had was a dish that was not pho. It was a bowl of “Burmese cold noodles” at a little restaurant called Stock. It had a great mix of funky, chewy, crunchy, floral, and rich flavors… I just knew I had to make it myself. This required a fair amount of reverse engineering. The […]

Sweet Potato and Walnut Salad

You know, salads with balsamic vinaigrette are pretty great, but sometimes the same old routine gets a little boring. Here’s a neat little salad, adapted from Serious Eats, that takes things in a different direction with some Japanese ingredients. The primary component is “shoyu-dashi,” which is basically a mixture of soy sauce and dashi, which is, in turn, a brewed broth of kombu and bonito (a type of seaweed and smoked fish flakes, respectively). Got all that? To make things […]

Curried Cauli Rice

I’ve made cauliflower rice before, but always find it a little boring without adding some other ingredients. A few days ago, I made this curried cauliflower rice and it actually turned out really flavorful! I love mixing in sweet raisins with anything curried, because I think the two contrasting flavors go so well together. Cauliflower rice is really easy to make with your Magic Bullet – just chop a head of cauliflower into florets, add them to a Magic Bullet […]

Singapore-Style Stir Fry Noodles with Shrimp (Char Kway Teow)

I’ve been trying for a few years to recreate this dish from Ivy Noodle, the great (okay, good) Chinese noodle house in New Haven, Connecticut. I think this is my best yet: stir-fried noodles with a salty, soy-sauce based sauce with just the slightest hint of fishiness and funky sweetness from oyster and fish sauce, combined with the sweetness of shrimp and crunch from bean sprouts. Not to mention bits of chewy stir-fried tofu, which complement the noodles, as well as […]

Hainanese Chicken with Ginger-Scallion Sauce

I recently was given a pressure cooker and here’s a strange-but-true fact: chicken cooked in a pressure cooker gets extra chicken-y. I don’t know why this is so, but once I figured it out, one thing became obvious: I needed to make Hainanese chicken. What’s Hainanese chicken? Chicken and rice is a dish that is popular around the world in many cuisines, and Hainanese chicken is essentially the Southeast Asian version: white meat chicken and rice cooked in chicken broth, fragrant with just […]

Yellow Curry

Craving Thai food, but don’t want to wait an hour for delivery? We’ve got you covered with an easy recipe that’s not only tasty, but healthy, as well. Blend everything in your Magic Bullet, add to a small saucepan and cook, adding your diced vegetables and meat in shortly after. It’s a one-pot meal that’s ready in half the time. Looking for a vegetarian or vegan option? Leave out the chicken or replace with lightly fried tofu to keep protein levels high. […]

Red Cabbage Salad with Walnuts and Radishes

A time to kill, and a time to heal; A time to break down, and a time to build up; A time to weep, and a time to laugh; A time to mourn, and a time to dance; A time to eat macaroni and cheese, and a time to eat red cabbage salad. OK, that’s not how the old song goes (which apparently is based on an Old Testament verse –who knew?) But maybe it’s how it should go. If […]

Taiwanese “Three Cup” Chicken

I love take-out Chinese food – who doesn’t, really? – but it’s hard to justify a greasy meal like that more than one or two times a month. That’s why lately, I’ve been experimenting with making take-out style food at home, with less grease, fresher ingredients and more vegetables than what would otherwise be delivered to your door. This Taiwanese chicken dish – named “three cup” for its use of sesame oil, rice wine, and soy sauce — turned out […]

Asparagus and Tofu with Sichuan-Style Sauce

I recently discovered that the Magic Bullet makes a great spice grinder, presenting me with endless possibilities to add a new depth of flavor to my cooking. But when it comes down to it, if I’m going to be grinding spices, I almost always want one of those spices to be Sichuan peppercorns. This is a recipe for a spicy, sesame vinaigrette with the distinctive floral mouth-tingle of the peppercorns – in other words, it really packs a flavor punch. […]

Sichuan Shrimp Stir Fry

Well, at this point I might as well up and move to Chengdu (the capital of Sichuan): here’s yet another dish with that ma la (“hot and numbing”) flavor. This stir fry involves fermented broad bean paste (available in most Asian markets), which alone would make for one of the most flavor-packed quick meals you’ll have made in quite a while. And I also use Chinese black vinegar for an added funky flavor and Sichuan peppercorns (available online or in […]