Stir Fry Quotes

There are young men and women up and down the land who happily (or unhappily) tell anyone who will listen that they don’t have an academic turn of mind, or that they aren’t lucky enough to have been blessed with a good memory, and yet can recite hundreds of pop lyrics and reel off any amount of information about footballers. Why? Because they are interested in those things. They are curious. If you are hungry for food, you are prepared to hunt high and low for it. If you are hungry for information it is the same. Information is all around us, now more than ever before in human history. You barely have to stir or incommode yourself to find things out. The only reason people do not know much is because they do not care to know. They are incurious. Incuriosity is the oddest and most foolish failing there is.

Households that have lost the soul of cooking from their routines may not know what they are missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven.

Stir a smile in your coffee, and see if that brings out your inner unicorn. Then fry up a few rainbows. I like mine with extra blue and green.

Oh Lord please don't burn us don't kill or toast your flock. Don't put us on the barbecue or simmer us in stock. Don't bake or baste or boil us or stir-fry us in a wok.

Who knows what we all are before anything happens?

i was really into communal living and we were all / such free spirits, crossing the country we were / nomads and artists and no one ever stopped / to think about how the one working class housemate / was whoring to support a gang of upper middle class / deadheads with trust fund safety nets and connecticut / childhoods, everyone was too busy processing their isms / to deal with non-issues like class....and it’s just so cool / how none of them have hang-ups about / sex work they’re all real / open-minded real / revolutionary you know / the legal definition of pimp is / one who lives off the earnings of / a prostitute, one or five or / eight and i’d love to stay and / eat some of the stir fry i’ve been cooking / for y’all but i’ve got to go fuck / this guy so we can all get stoned and / go for smoothies tomorrow, save me / some rice, ok?

It was pizza. Someone had stir-fried a pizza.

Do not be seduced by those big-box come-ons, full of “complete sets” of extraneous cookware. A complete set is whatever you need, and maybe all you need is a wok and a hot place to grill your bacon. In a pinch, I can do it all with my good heavy nonstick frying pan. Besides the obvious braising, browning, and frying, I can make sauces and stir-fries in it, toast cheese sandwiches and slivered almonds, use the underside to pound cutlets, and in a pinch probably swing it to defend my honor. If I could find a man that versatile and dependable, I’d marry him.

Like every experience that marks us for a lifetime, I found myself turned inside out, drawn and quartered. this was the sum of everything I'd been in my life--and more: who I am when I sing and stir-fry vegetables for my family and friends on Sunday afternoons; who I am when I wake up on freezing nights and want nothing more than to throw on a sweater, rush to my desk, and write about the person I know no one knows I am; who I am when I crave to be naked with another naked body, or when I crave to be alone in the world; who I am when every part of me seems miles and centuries apart and each swears it bears my name.

And Ken said I can't marry you." Jack felt his heart jump in his chest. He glanced at his sleeping brother. "Did he say why?" "Yes." She kept her voice sober. "He said you have to ask me properly." Relief made him weak. His pulse beat at his temples, throbbed in his neck. For one moment his fingers closed in her hair in a tight fist. "Properly? If I ask, you might say no, so I'm thinking we'll just start off right and I'll tell you and we'll get the thing done." "Get the thing done?" Briony echoed. Ken snorted aloud. "Jack, I'll take over watch and you get some sleep. I think you fried your brain up there on the roof." "Pipe down over there." Jack said. "You're already stirring up trouble." "Get the thing done?" Briony repeated slowly. "The thing being what exactly?" "The ceremony. The paperwork. Whatever the hell it takes to make it legal." Briony sat up and glared at him. "Take your 'it' and shove it, Jack." "There's no need ti be getting upset, Briony. We can't exactly go around with a bunch of kids and not do whatever the hell it is one does to make it legal." "Whatever the hell it takes to make what legal?" He shrugged. "How the hell would I know? I've never done this before. Sleeping together I guess." "So you are going to marry me so it's legal to sleep with me?" "This isn't coming out right." "You think?" "Don't get upset, baby,. I don't understand why you're getting upset.

We prepared three Man dishes: Miso Soup with Man, Daikon Leaf and Man Stir-Fry, and Man Simmered in Sweetened Soy Sauce.

One encounters in the streets, late at night on the evenings of fetes, the most strange and bizarre passers-by. Do these nights of popular celebration cause ancient and forgotten avatars to stir in the depths of the human soul? This evening, in the movement of the sweaty and excited crowd, I am certain that I passed between the masks of the liberated Bythinians and encountered the courtesans of the Roman decadence. There emerged, this evening, from that swarming esplanade of Des Invalides - amid the crackle of fireworks, the shooting stars, the stink of frying, the hiccuping of drunkards and the reeking atmosphere of menageries - the wild effusions of one of Nero's festivals. It was like the odour of a May evening on the Basso-Porto of Naples. It was easy to believe that the faces in that crowd were Sicilian.

One theory on cannibals, of course, is that they eat parts of their slain enemies to benefit from that person's greatest assets - their strength, their courage. Then there’s that thing they do in Germany. You heard about that, didn’t you? Some man over there agreed to let another man cut off his penis, cook it, then feed it to him – now, what in hell was that all about? What did he think the taste of his stir-fried cock would tell him about himself? Was he seeking to wring one last drop of pleasure out of the thing? (Goodness, that’s an unnecessarily vivid metaphor.) But somehow – I said this over dinner – this steak with beef marrow sauce, it didn’t seem that different. “It’s like eating life. It’s almost like eating my own life, you know?” No, not really. But it’s a hell of a good steak, sis.

Preserved Children This recipe was on a plaque hanging in a friend’s kitchen. You will need: one half dozen small children one large field one sunny day 2-3 small dogs Mix the children and the dogs together. Dot them over the large field and stir in the sunny day. Sprinkle the field with flowers. Spread with a clear blue sky. Bake in the sun until brown.

There were chopsticks stuck here and there in her hair, as if she were prepared at any minute to deal with an emergency stir-fry.

Well so long as you're awake, does it matter how you were woken?

Stir fry!” Rhys proclaimed. “Really?” Finn leaned over his shoulder and peered down at the ingredients in the pan. Rhys moved to the side a little so Finn could reach in and grab something out of it. He sniffed it, then popped it into his mouth. “Well, it’s not terrible.” “Stop my beating heart!” Rhys put his hand over his heart and feigned astonishment. “Has my food passed the test of the hardest food critic in the land?” “No. I just said it wasn’t terrible.” Finn shook his head at Rhys’s dramatics and went to the fridge to get a bottle of water. “And I’m certain that Elora is a much harsher food critic than I’ll ever be.” “That’s probably true, but she’s never let me cook for her,” Rhys admitted, shaking the wok to stir up the vegetables more. “You really shouldn’t let him cook for you,” Finn advised, looking at me for the first time. “He gave me food poisoning once.” “You cannot get food poisoning from an orange!” Rhys protested and looked back at him. “It’s just not possible! And even if you can, I handed you the orange. I didn’t even have a chance to contaminate it!” “I don’t know.” Finn shrugged. A smile was creeping up, and I could tell he was amused by how much Rhys was getting worked up. “You didn’t even eat the part I touched! You peeled it and threw the skin away!” Rhys sounded exasperated. He wasn’t paying attention to the wok as he struggled to convince us of his innocence, and a flame licked up from the food. “Food’s on fire,” Finn nodded to the stove. “Dammit!

I was aiming to write fifteen hundred words that day. I only made it to four hundred, but on the bright side, I also won twenty-eight consecutive games of spider solitaire before I stopped to stir-fry some veggies for dinner.

This was the sum of everything I’d been in my life—and more: who I am when I sing and stir-fry vegetables for my family and friends on Sunday afternoons; who I am when I wake up on freezing nights and want nothing more than to throw on a sweater, rush to my desk, and write about the person I know no one knows I am; who I am when I crave to be naked with another naked body, or when I crave to be alone in the world; who I am when every part of me seems miles and centuries apart and each swears it bears my name.

Prep Time: 15 minutes Cook Time: 20 minutes Serves: 6 Ingredients BISCUITS 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 cup shortening (butter, lard or vegetable shortening) 3/4 cup milk or buttermilk SAUSAGE GRAVY 1-pound breakfast pork sausage 1/3 cup flour 3 cups milk salt and black pepper, as needed Preparation Preheat oven to 450°F. In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture has a crumbly texture. Add milk and mix into a dough, adding flour as needed until dough pulls away from side of bowl. On a lightly floured surface, roll or pat dough ¾-inch thick. Using a biscuit cutter, cut out biscuits, place on a baking sheet. Bake for 15 minutes, or until lightly browned on top. To make gravy: pan fry breakfast sausage until fully cooked, breaking up large pieces. Using a slotted spoon, transfer cooked sausage to bowl. Add flour to pan dripping and whisk until golden. Slowly add milk and whisk over low heat until thickened. Add reserved sausage and stir to blend. Season to taste with salt and black pepper. Serve split biscuits topped with gravy.

1 cup of ordinary white flour a pinch of salt 2 eggs 2½ cups of milk and water (1½ cups of milk and 1 cup of water mixed) 1 tablespoon of either vegetable oil or melted butter (You’ll also need some granulated sugar and a couple of lemons to put on the pancakes, along with other things like jams and possibly even maple syrup because you’re American.) Put the flour and salt in a mixing bowl. Crack the eggs in and whisk/fork the egg into the flour. Slowly add the milk/water mixture, stirring as you go, until there are no lumps and you have a liquid the consistency of a not-too-thick cream. Then put the mixture in the fridge overnight. Grease or butter or oil a nonstick frying pan. Heat it until it’s really hot (375 degrees according to one website, but basically, it has to be hot for the pancake to become a pancake. And these are crepes, French style, not thick American round pancakes). Stir the mixture you just took from the fridge thoroughly because the flour will all be at the bottom. Get an even consistency. Then ladle some mixture into the pan, thinly covering the bottom of the pan. When the underside of the pancake is golden, flip it (or, if you are brave, toss it). Cook another 30 seconds on the other side. For reasons I do not quite understand (although pan heat is probably the reason), the first one is always a bit disappointing. Often it’s a burnt, sludgy, weird thing, always, in my family, eaten by the cook (which was me). Just keep going, and the rest will be fine. Sprinkle sugar in the middle. And then squeeze some lemon juice on, preferably from a lemon. Then wrap it like a cigar and feed it to a child. (You can experiment with other things in the middle, like Nutella or jam or even maple syrup—but remember that these pancakes are not syrup-absorbent like American-style pancakes.) This is a very peculiar interview, Joe. Let me know how the pancakes come out.

Tonight looked to be some kind of stir-fry, but it appeared to have bread in it. There were peppers. There was something red. It was pizza. Someone has stir-fried a pizza. "No," he said out loud. [...] Maybe someone had dropped the pizz, or it broke up in the middle of cooking and for some reason the only conceivable solution was to put it in a pan and wing it.

He put the sliced celery and mushrooms into the frying pan. Turning the gas flame up to high and lightly jogging the pan, he carefully stirred the contents with a bamboo spatula, adding a sprinkle of salt and pepper. When the vegetables were just beginning to cook, he tossed the drained shrimp into the pan. After adding another dose of salt and pepper to the whole thing, he poured in a small glass of sake. Then a dash of soy sauce and finally a scattering of Chinese parsley.

FETTUCCINI “PORCINI” (Australian Fettuccini) Trudi’s 1st Note: We just returned from a trip to Australia. This is my version of a recipe we experienced in Sydney. It’s easy to make and a wonderful flavor. For the Pasta: Prepare a package of your favorite brand fettuccini pasta as instructed on the package. Use the size that serves 4. When the pasta is cooked, drain it, give it a stir to keep it from sticking together, cover it loosely with foil and set it aside on a cold burner to wait for its yummy sauce. For the Sauce: ¼ pound bacon (regular sliced, not thick) ½ pound (8 ounces) fresh mushrooms sliced, or chopped ½ cup chopped onions (regular yellow onions or green onions—if you use green onions, you can use up to 2 inches of the stem) 4-inch square of fresh salmon filet 15-ounce (approximate—if it’s a bit more, that’s okay) jar of prepared Alfredo sauce Pan fry the bacon until it’s crispy and lift it out of the fat with a slotted spoon to drain it on paper towels. Use the remaining bacon fat in the pan to fry the mushrooms until they are very well done. Add the onions to the pan and continue to fry until the onions are translucent and fully cooked. Cut the raw salmon into cubes and add it to the pan. Fry it until the salmon is fully cooked. Add the drained bacon pieces to the pan and add the Alfredo sauce. Stir everything together until it’s well-combined and heated through. Arrange the pasta you’ve cooked on 4 plates. Ladle the delicious mixture in the frying pan over the pasta and serve to rave reviews! Trudi’s 2nd Note: The porcini is in quotes because I’m sure the restaurant used them, but regular mushrooms work just as well and are easier on the budget. Fresh salmon works great but since it sort of falls apart in the cooking anyway, you probably could use canned or packaged salmon and get the same results. If you prefer, you could also use packaged Alfredo sauce mix and prepare it yourself.

I can live with that.” Each morning they rose at dawn and, while Tate percolated coffee, Kya fried corn fritters in Ma’s old iron skillet—blackened and dented—or stirred grits and eggs as sunrise eased over the lagoon. The heron posing one-legged in the mist. They cruised estuaries, waded waterways, and slipped through narrow streams, collecting feathers and amoebas. In the evenings, they drifted in her old boat until sunset, then swam naked in moonlight or loved in beds of cool ferns.

I learned to baby the rabbit in sour cream, tenderer than chicken and less forgiving of distraction, as well as the banosh the way the Italians did polenta. You had to mix in the cornmeal little by little while the dairy simmered - Oksana boiled the cornmeal in milk and sour cream, never water or stock - as it clumped otherwise, which I learned the hard way. I learned to curdle and heat milk until it became a bladder of farmer cheese dripping out its whey through a cheesecloth tied over the knob of a cabinet door; how to use the whey to make a more protein-rich bread; how to sear pucks of farmer cheese spiked with raisins and vanilla until you had breakfast. I learned patience for the pumpkin preserves - stir gently to avoid turning the cubes into puree, let cool for the runoff to thicken, repeat for two days. How to pleat dumplings and fry cauliflower florets so that half the batter did not remain stuck to the pan. To marinate the peppers Oksana made for my grandfather on their first day together. To pickle watermelon, brine tomatoes, and even make potato latkes the way my grandmother made them.

con Zucchine alla Nerano — SERVES 4 — About 16fl oz sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine (courgettes) 75g chopped fresh basil Sea salt to taste Extra virgin olive oil 500g spaghetti 200g grated Parmigiano-Reggiano • Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. • Slice the zucchine into thin rounds and fry in the oil until they are golden brown. Remove and set aside on paper towels. • Sprinkle with basil and salt. • Transfer to a bowl and drizzle liberally with olive oil. • Boil the pasta until al dente and strain, reserving about two cupfuls of the pasta water. • Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately. Note: The zucchine mixture can be refrigerated for about 5 days for use at a later date. Best to bring it to room temperature before using.

Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

Like every experience that marks us for a lifetime, I found myself turned inside out, drawn and quartered. This was the sum of everything I’d been in my life—and more: who I am when I sing and stir-fry vegetables for my family and friends on Sunday afternoons; who I am when I wake up on freezing nights and want nothing more than to throw on a sweater, rush to my desk, and write about the person I know no one knows I am; who I am when I crave to be naked with another naked body, or when I crave to be alone in the world; who I am when every part of me seems miles and centuries apart and each swears it bears my name.

I recently had dinner with George. We did not eat fish. Instead we ate at a wonderful Vietnamese restaurant. I had lemon-grass chicken with chile, and George had stir-fried vegetables. Both meals were excellent, and both consisted of foods originating far from Spokane. Although we didn’t ask the cook where the chicken and other foodstuffs came from, it isn’t difficult to construct an entirely plausible scenario. Here it is: the chicken was raised on a factory farm in Arkansas. The factory is owned by Tyson Foods, which supplies one-quarter of this nation’s chickens and sends them as far away as Japan, The chicken was fed corn from Nebraska and grain from Kansas. One of seventeen million chickens processed by Tyson that week, this bird was frozen and put onto a truck made by PACCAR. The truck was made from plastics manufactured in Texas, steel milled in Japan from ore mined in Australia and chromium from South Africa, and aluminum processed in the United States from bauxite mined in Jamaica. The parts were assembled in Mexico. As this truck, with its cargo of frozen chickens, made its way toward Spokane, it burned fuel refined in Texas, Oklahoma, California, and Washington from oil originating beneath Saudi Arabia, Venezuela, Mexico, Texas, and Alaska. All this, and I have chickens outside my door.

Like every experience that marks us for a lifetime, I found myself turned inside out, drawn and quartered. This was the sum of everything I’d been in my life—and more: who I am when I sing and stir-fry vegetables for my family and friends on Sunday afternoons; who I am when I wake up on freezing nights and want nothing more than to throw on a sweater, rush to my desk, and write about the person I know no one knows I am; who I am when I crave to be naked with another naked body, or when I crave to be alone in the world; who I am when every part of me seems miles and centuries apart and each swears it bears my name. “I called it the San Clemente Syndrome.

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

What sort of pasta are you making?" "Pasta con funghi." He watched as she took a bowl of strange, round, reddish brown mushrooms out of the larder. The air immediately filled with their rich, earthy scent. Ripe as a well-cellared cheese, but tinged with the odors of leaf mold and decay, it reminded him a little of the smell of offal in his native Roman dishes. "How many kinds of funghi do you cook with?" he asked. "Oh, hundreds. It just depends on what I find in the woods." "You pick these yourself?" "Of course." As the smell of funghi combined with the scent of hot butter and garlic in the frying pan, Bruno felt his nostrils flare. And not just his nostrils. The smell was stirring up his blood, awakening sensation in a part of him that had been quiescent for a long time.

When fat is heated to frying temperatures, whether it be animal fat, such as lard, or plant fat, such as vegetable oil, toxic volatile chemicals with mutagenic properties (those able to cause genetic mutations) are released into the air.22 This happens even before the “smoke point” temperature is reached.23 If you do fry at home, good ventilation in the kitchen may reduce lung cancer risk.24 Cancer risk may also depend on what’s being fried. A study of women in China found that smokers who stir-fried meat every day had nearly three times the odds of lung cancer compared to smokers who stir-fried foods other than meat on a daily basis.25 This is thought to be because of a group of carcinogens called heterocyclic amines that are formed when muscle tissue is subjected to high temperatures.

STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.

Accras (Saltfish Fritters) Accras (or acrats) de morue are saltfish fritters—the French island version of Dingis’s saltfish cakes. (Morue is French for cod.) Serve them as an appetizer or a snack. 1⁄2 pound salt cod or other saltfish, preferably boneless 1 lime 1 small onion, grated 1 clove garlic, grated 1⁄4–1⁄2 hot pepper, seeded and finely minced 1 seasoning pepper or 1⁄2 green bell pepper, finely chopped 1 stalk celery, finely chopped 2 green onions, finely chopped 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Freshly ground black pepper 1 cup flour 1 teaspoon baking powder 1⁄2 cup water (approx.) Vegetable oil for deep frying 1. The night before you want to serve the fritters, put the fish in cold water to soak. Change water 4 or 5 times, squeezing half the lime into the water during each of the last two soakings. 2. Rinse fish, drain, and remove skin and bones if necessary. In a large bowl, finely shred the fish. (See Tips, below.) Add the onion, garlic, peppers, celery, green onions, thyme, and black pepper, and mix well. 3. Combine flour and baking powder and add to fish mixture. Stir thoroughly. Slowly add enough water to make a thick paste. 4. Heat oil to 350°F in a deep fryer or pot. Drop fish mixture by tablespoons into hot oil and fry until golden on both sides. 5. Drain on paper towels and serve hot with hot pepper sauce. Serves 4 Tips • Some saltfish may not shred easily. If that’s the case, chop it finely in a food processor or by hand with a knife. Alternatively, put it in boiling water, turn off the heat, and allow it to cool in the liquid. It should then flake easily. Whichever method you use, be sure to “chip it up fine,” as Dingis says. • Before proceeding with step 2, try a little piece of the soaked fish. If it is still too salty for your taste, soak it again in fresh water.

The milk is long since out of date, the bread all has mold and I think you could start a bacterial plague with what’s in the crisper here…” “Order a pizza,” he suggested. “There’s a place down on the corner that still owes me ten pizzas, paid for in advance.” “You can’t eat pizza for breakfast!” “Why can’t I? I’ve been doing it for a week.” “You can cook,” she said accusingly. “When I’m sober,” he agreed. She glowered at him and went back to her chore. “Well, the eggs are still edible, barely, and there’s an unopened pound of bacon. I’ll make an omelet.” He collapsed into the chair at the kitchen table while she made a fresh pot of coffee and set about breaking eggs. “You look very domesticated like that,” he pointed out with a faint smile. “After we have breakfast, why don’t you come to bed with me?” She gave him a shocked glance. “I’m pregnant,” she reminded him. He nodded and laughed softly. “Yes, I know. It’s an incredible turn-on.” Her hand stopped, poised in midair with a spoon in it. “Wh…What?” “The eggs are burning,” he said pleasantly. She stirred them quickly and turned the bacon, which was frying in another pan. He thought her condition was sexy? She couldn’t believe he was serious. But apparently he was, because he watched her so intently over breakfast that she doubted if he knew what he was eating. “Mr. Hutton told the curator of the museum in Tennessee that I wasn’t coming back, and he paid off the rent on my house there,” she said. “I don’t even have a home to go to…” “Yes, you do,” he said quietly. “I’m your home. I always have been.” She averted her eyes to her plate and hated the quick tears that her condition prompted. Her fists clenched. “And here we are again,” she said huskily. “Where?” he asked. She drew in a harsh breath. “You’re taking responsibility for me, out of duty.” He leaned back in his chair. The robe came away from his broad, bronzed chest as he stared at her. “Not this time,” he replied with a voice so tender that it made ripples right through her heart. “This time, it’s out of love, Cecily.” Cecily doubted her own ears. She couldn’t have heard Tate saying that he wanted to take care of her because he loved her. He wasn’t teasing. His face was almost grim. “I know,” he said. “You don’t believe it. But it’s true, just the same.” He searched her soft, shocked green eyes. “I loved you when you were seventeen, Cecily, but I thought I had nothing to offer you except an affair.” He sighed heavily. “It was never completely for the reasons I told you, that I didn’t want to get married. It was my mother’s marriage. It warped me. It’s taken this whole scandal to make me realize that a good marriage is nothing like the one I grew up watching. I had to see my mother and Matt together before I understood what marriage could be.

What do you remember most about what your pai put in his lamb chops?" "I think it was basically salt, pepper, and garlic." He squeezed his eyes shut and focused so hard that not dropping a kiss on his earnestly pursed mouth was the hardest thing. His eyes opened, bright with memory. "Of course. Mint." "That's perfect. Since we're only allowed only five tools, simple is good." "My mãe always made rice and potatoes with it. How about we make lamb chops and a biryani-style pilaf?" Ashna blinked. Since when was Rico such a foodie? He shrugged but his lips tugged to one side in his crooked smile. "What? I live in London. Of course Indian is my favorite cuisine." Tossing an onion at him, she asked him to start chopping, and put the rice to boil. Then she turned to the lamb chops. The automatic reflex to follow Baba's recipe to within an inch of its life rolled through her. But when she ignored it, the need to hyperventilate didn't follow. Next to her Rico was fully tuned in to her body language, dividing his focus between following the instructions she threw out and the job at hand. As he'd talked about his father's chops, she'd imagined exactly how she wanted them to taste. An overtone of garlic and lemon and an undertone of mint. The rice would be simple, in keeping with the Brazilian tradition, but she'd liven it up with fried onions, cashew nuts, whole black cardamom, cloves, bay leaves, and cinnamon stick. All she wanted was to create something that tasted like Rico's childhood, combined with their future together, and it felt like she was flying. Just like with her teas, she knew exactly what she wanted to taste and she knew exactly how to layer ingredients to coax out those flavors, those feelings. It was her and that alchemy and Rico's hands flying to follow instructions and help her make it happen. "There's another thing we have to make," she said. Rico raised a brow as he stirred rice into the spice-infused butter. "I want to make tea. A festive chai." He smiled at her, heat intensifying his eyes. Really? Talking about tea turned him on? Wasn't the universe just full of good news today.

Now this is prairie food. I’ve actually eaten biscuits and gravy from an authentic chuck wagon. I’d eat biscuits and gravy anytime, anywhere. Though if I did eat biscuits and gravy as often as I’d like, my rear end would be as wide as the prairie itself. I’ve included a recipe for from-scratch biscuits here, but true confession: I love the recipe from the Bisquick box. Serve this with fried eggs, if you like. Serves 8 to 10 in a normal home, but 4 to 6 with my dudes 12 ounces (340 g) hot bulk sausage 12 ounces (340 g) mild bulk sausage ¼ cup (30 g) all-purpose flour 2 quarts (2 L) milk Salt and freshly ground black pepper Stovetop Biscuits (recipe opposite) • Put both kinds of sausage in a large pot and cook over medium heat until browned and cooked through, 8 to 10 minutes. Drain the fat, and then add the flour to the sausage. Raise the heat to medium-high and cook until the sausage is well coated with the flour. Add the milk and cook, stirring, for 20 to 25 minutes, or until it reaches the desired thickness. • Season with salt and pepper to taste. Serve over the biscuits.

For my first home-cooked meal in Tokyo, I took an assortment of beautiful Japanese ingredients and did what came naturally: I made Chinese food. I stir-fried some beautifully marbled kurobuta (Berkshire breed) pork with bok choy, ginger, and leeks, sauced it with soy sauce, mirin, and vinegar, and served it over rice, sprinkled with shichimi tōgarashi seven-spice mixture. This seemed like a reasonable act of Japanese-Chinese fusion. I made some quick-pickled cucumbers on the side. This was before we discovered that anything you do to a Japanese cucumber diminishes it. I should have known this; once I interviewed a Japanese-American farmer who grows more than a hundred Asian vegetables in Washington state. Naturally, I asked him about his personal favorite. Cucumber, he said. "How do you prepare it?" I asked. "Slice and eat." The whole meal was about the same as something I'd make at home, but I cooked it in Japan. It was like the SpongeBob SquarePants episode where SpongeBob has to work the night shift at the Krusty Krab, and he keeps saying things like, "I'm chopping lettuce... at night!" I was slicing cucumbers... in Tokyo!

despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.

My dear Marwan, in the long summers of childhood, when I was a boy the age you are now, your uncles and I spread our mattress on the roof of your grandfathers’ farmhouse outside of Hom. We woke in the mornings to the stirring of olive trees in the breeze, to the bleating of your grandmother's goat, the clanking of her cooking pots, the air cool and the sun a pale rim of persimmon to the east. We took you there when you were a toddler. I have a sharply etched memory of your mother from that trip. I wish you hadn’t been so young. You wouldn't have forgotten the farmhouse, the soot of its stone walls, the creek where your uncles and I built a thousand boyhood dams. I wish you remembered Homs as I do, Marwan. In its bustling Old City, a mosque for us Muslims, a church for our Christian neighbours, and a grand souk for us all to haggle over gold pendants and fresh produce and bridal dresses. I wish you remembered the crowded lanes smelling of fried kibbeh and the evening walks we took with your mother around Clock Tower Square. But that life, that time, seems like a dream now, even to me, like some long-dissolved rumour. First came the protests. Then the siege. The skies spitting bombs. Starvation. Burials. These are the things you know You know a bomb crater can be made into a swimming hole. You have learned dark blood is better news than bright. You have learned that mothers and sisters and classmates can be found in narrow gaps between concrete, bricks and exposed beams, little patches of sunlit skin shining in the dark. Your mother is here tonight, Marwan, with us, on this cold and moonlit beach, among the crying babies and the women worrying in tongues we don’t speak. Afghans and Somalis and Iraqis and Eritreans and Syrians. All of us impatient for sunrise, all of us in dread of it. All of us in search of home. I have heard it said we are the uninvited. We are the unwelcome. We should take our misfortune elsewhere. But I hear your mother's voice, over the tide, and she whispers in my ear, ‘Oh, but if they saw, my darling. Even half of what you have. If only they saw. They would say kinder things, surely.' In the glow of this three-quarter moon, my boy, your eyelashes like calligraphy, closed in guileless sleep. I said to you, ‘Hold my hand. Nothing bad will happen.' These are only words. A father's tricks. It slays your father, your faith in him. Because all I can think tonight is how deep the sea, and how powerless I am to protect you from it. Pray God steers the vessel true, when the shores slip out of eyeshot and we are in the heaving waters, pitching and tilting, easily swallowed. Because you, you are precious cargo, Marwan, the most precious there ever was. I pray the sea knows this. Inshallah. How I pray the sea knows this.

MARBLE’S RUSTIC TOMATO SAUCE Sauté diced onions, sliced garlic, and anchovy fillets in olive oil until aromatics are soft and fillets have melted in the pan. Add tomato paste in center of pan and fry, stirring, until rust-colored. Add chopped ripe tomatoes, crushed dried oregano, peperoncino, and a chiffonade of fresh basil leaves. Season to taste. Reduce sauce until thick, add a splash of balsamic vinegar to finish. Garnish with fresh, torn basil leaves and serve over pasta or meatballs.

They called the first dish abuos, a stir-fry of giant red ant eggs. The second dish they called abal-abal, vinegar-dressed beetles. The third they called kampa, a white fish found only in the Abra River and boiled in tamarind soup.

kumquat and ginger chutney Serves 8 to 10             2½ pounds fresh kumquats, quartered and pitted             2 tablespoons kosher salt             ½ cup canola oil             1 teaspoon fennel seeds             1 dozen fresh medium curry leaves, torn into small pieces             3 tablespoons minced fresh ginger             8 small green serrano chilies, chopped or sliced in half lengthwise             6 whole fresh kaffir lime leaves             ½ teaspoon sambar or Madras curry powder (I prefer 777 brand)             ½ cup water, plus more if needed             2 tablespoons light brown sugar In a large bowl, mix the kumquats with the kosher salt. Let them rest for 2 to 3 hours, or overnight in the fridge, if possible. Heat the oil in a deep pan for a few minutes on medium heat. Add the fennel seeds. When they sizzle and darken slightly, after about 2 to 3 minutes, add the curry leaves, ginger, and chilies, frying and stirring for just a minute or two. Then add the kaffir lime leaves and kumquats. Stir well. After 5 minutes add the curry powder and stir again. After 5 minutes more, stir in the water and sugar. Reduce the heat to medium-low and cook covered for 10 minutes, stirring intermittently to ensure the chutney does not stick to the bottom of the pan. If this happens, stir in more water, ¼ cup at a time, but the mixture should remain thick and gooey. Cook just until the chutney has a chunky jamlike consistency.

If you already hate tofu, the term "tofu skin" is probably an effective emetic. But this stuff is addictive. You start by making fresh soy milk. I'm not going to soft-pedal how much work this is: you have to soak, grind, squeeze, and simmer dried soybeans. The result is a thick milk entirely unlike the soy milk you get in a box at Whole Foods in the same way Parmigiano-Reggiano is unlike Velveeta. Then, to make tofu skins (yuba in Japanese), you simmer the soy milk gently over low heat until a skin forms on the surface, then pluck it off with your fingers and drape it over a chopstick to dry. It is exactly like the skin that forms on top of pudding, the one George Costanza wanted to market as Pudding Skin Singles. Yuba doesn't look like much- like a pile of discarded raw chicken skin, honestly. But the texture is toothsome, and with each bite you're rewarded with the flavor of fresh soy milk. It's best served with just a few drops of soy sauce and maybe some grated ginger or sliced negi. "I'm kind of obsessed with tofu skins right now," said Iris, poking her head into the fridge to grab a round of yuba. Me too. In Seattle, I had to buy, grind, boil, and otherwise toil for a few sheets of yuba. In Tokyo, I found it at Life Supermarket, sold in a single-serving plastic tub with a foil top. The yuba wasn't as snappy or flavorful as homemade, but it had that characteristic fresh-soy aroma, which to me smells like a combination of "healthy forest" and "clean baby." Iris and I ate it greedily. (The yuba, not the baby.) Yuba isn't technically tofu, because the soy milk isn't coagulated. Japanese tofu comes in two basic categories, much like underpants: cotton (momen) and silken (kinugoshi). Cotton tofu is the kind eaten most commonly in the U.S.; if you buy a package of extra-firm tofu and cut it up for stir-frying, that's definitely cotton tofu. Silken tofu is fragile, creamier and more dairy-like than cotton-tofu, and it's the star of my favorite summer tofu dish. Hiya yakko is cubes of tofu, usually silken, drizzled with soy sauce and judiciously topped with savory bits: grated ginger or daikon, bonito flakes, negi. It's popular in Japanese bars and easy to make at home, which I did, with (you will be shocked to hear) tons of fresh negi.

She is frying onions and working on two dishes at once, chopping eggplant and stirring the leben- a delicate mellow yogurt sauce that needs constant stirring or it will break-

They gobbled the shrimp dumplings. From the first time they’d seen the sheer size of the meat through the translucent wrapper, they’d taken vows to be regulars. The pork sui mai was the next to be devoured. They savored in silence, except for the slurping of the stir-fried clams in black-bean sauce.

Ichiddo Minneapolis is Japanese noodle restaurant in Minneapolis. We have our special menu like donburi, fried rice, stir fried ramen, fresh appetizers, beverage and Ramen in Minneapolis.

Saturday afternoon she deboned chicken breasts and put the raw meat aside; then she simmered the bones with green onions and squashed garlic and ginger. She mixed ground pork with diced water chestnuts and green onions and soy sauce and sherry, stuffed the wonton skins with this mixture, and froze them to be boiled the next day. Then she made the stuffing for Richard's favorite egg rolls. It was poor menu planning- Vivian would never have served wontons and egg rolls at the same meal- but she felt sorry for Richard, living on hot dogs as he'd been. Anyway they all liked her egg rolls, even Aunt Barbara. Sunday morning she stayed home from church and started the tea eggs simmering (another source of soy sauce for Annie). She slivered the raw chicken breast left from yesterday- dangling the occasional tidbit for J.C., who sat on her stool and cried "Yeow!" whenever she felt neglected- and slivered carrots and bamboo shoots and Napa cabbage and more green onions and set it all aside to stir-fry at the last minute with rice stick noodles. This was her favorite dish, simple though it was, and Aunt Rubina's favorite; it had been Vivian's favorite of Olivia's recipes, too. (Vivian had never dabbled much in Chinese cooking herself.) Then she sliced the beef and asparagus and chopped the fermented black beans for her father's favorite dish.

I adore macaroni and cheese. Whenever I see it on a menu at a restaurant, I have to order it. I’ve had (and consequently made) fried mac and cheese balls, lobster mac and cheese, truffle mac and cheese, quattro formaggi mac and cheese, and Kraft mac and cheese. Now, don’t get me wrong—all of the fancy macaroni and cheese dishes have been delectable and enjoyable, but at home, I like a simple, delicious mac and cheese. So here’s my recipe. This dish is best when served during a game or movie night with family and friends. Serves 8 to 10 8 ounces (225 g) elbow macaroni 1½ cups Velveeta cheese (about 7 ounces/190g), cut into ½-inch cubes 2 tablespoons plus 1 teaspoon all-purpose flour 1½ teaspoons kosher salt 1½ teaspoons dry mustard ¼ teaspoon freshly ground black pepper ¼ teaspoon ground nutmeg ⅛ teaspoon cayenne pepper ⅔ cup (165 ml) sour cream 2 large eggs, lightly beaten 1½ cups (360 ml) half-and-half 1½ cups (360 ml) heavy cream ⅓ cup (55 g) grated onion 1 teaspoon Worcestershire sauce 2 cups grated sharp Cheddar cheese (about 8 ounces/230g) • Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish. Bring a 4-quart (3.8-L) saucepan of salted water to a boil. Add the pasta and cook it halfway through, about 3 minutes. Drain the pasta and transfer it to the baking dish. Stir in the cubed Velveeta. • Combine the flour, salt, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and eggs and whisk until smooth. Whisk in the half-and-half, cream, onion, Worcestershire sauce, and a sprinkle of black pepper. Pour the egg mixture over the pasta mixture in the prepared baking dish and stir to combine. Sprinkle the Cheddar cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let it cool for 10 minutes before serving.

7. SUSHI IS ABOUT THE FISH, IDIOTS Sushi is raw fish, Fresh, oily, fatty, delicate, slightly cool, thinly sliced or expertly cubed sections of the delicious nectar of the sea. That’s the whole point of sushi. When you eat rolls slathered with cream cheese, fried onions, flavored mayonnaise, syrup, tempura shrimp poppers, mango chutney, and deep-fried marshmallows, you are missing the entire point of sushi and should just go eat at Applebee’s. (Especially on “Wings ‘n’ Waffles Wednesdays.”) When you roll your piece of sushi in a pool of salty soy sauce, stack a pile of ginger on top of your fish, or wipe the entire surface of the sushi with ewasabi, you are committing a crime against a fish, the ocean, and even the great Poseidon himself. Eat a delicious raw piece of fish, wrapped in a tiny belt of seaweed on a small bed of fluffy rice. Stir a little bit of wasabi into the soy sauce and let a small amount graze the fish itself (without using your rice as a soy sauce sponge). Enjoy the piece in one single bite, and savor the glorious explosion of seafood goodness. You’re welcome, America. And Japan.

it sounds like my neighbor is stir-frying hamsters in a large enameled wok.

At precisely 4:22 a.m. I awoke to the sound of hamsters being stir-fried in a large enameled wok.

Then you’re hired, Lieutenant. I can abide a life outside the IF, but I can’t abide life without my wife’s stir-fry.

They ate dinner in silence, Tobias staring into his stir-fry like it held the secret to life’s mysteries. He didn’t know what to say, what to do. What was the etiquette after a guy finger-banged you in your kitchen until you gave a facial to your overpriced appliances?

For Breakfast Intact grain, such as steel cut oats, hulled barley, or buckwheat groats (cooked by boiling in water on a low flame). If you soak the grain overnight, the cooking time will be much shorter in the morning. Add ground flaxseeds, hemp seeds, or chia seeds to this hot cereal, along with fresh or frozen fruit. Use mostly berries, with shredded apple and cinnamon. Or a serving of coarsely ground, 100 percent whole grain bread with raw nut butter. Or as a quick and portable alternative, have a green smoothie, such as my Green Berry Blended Salad. For Lunch A big (really, really big!) salad with a nut/seed-based dressing (see Chapter 9 for some great choices) Vegetable bean soup One fresh fruit For Dinner Raw vegetables with a healthful dip A cooked green vegetable that is simply and quickly prepared: steamed broccoli florets; sautéed leafy greens such as kale, collard greens, or Swiss chard; asparagus, frozen artichoke hearts, or frozen peas. A vegetable dish that has some starchy component or intact grain with it, such as a bean/oat/mushroom burger on a whole wheat pita or a stir-fried dish with onions, cabbage, mushrooms, and water chestnuts with wild rice or other intact grain and a sauce such as Thai peanut sauce.

Buckwheat: Buckwheat is not related to wheat, so it is a favorable grain for wheat-sensitive people. It is also rich in protein and fiber and has been shown to lower cholesterol. Buckwheat groats can be soaked in advance and then used to make porridge, a seasoned side dish, or crackers. Kasha is toasted buckwheat. Millet: This versatile, gluten-free grain is a staple crop in India and Africa. Mildly sweet and nutty, it can be used in both main dishes and desserts. Depending on the length of time it is cooked, it can be slightly crunchy or soft and creamy. Serve it with stir-fried dishes, add it to salads, or make a breakfast porridge with cooked millet, nuts, seeds, and fruit. Quinoa: Although quinoa is usually considered a whole grain, it is actually a seed. It is a good protein source and cooks in just ten to fifteen minutes. Rinse quinoa before cooking because it is coated with a bitter compound called saponin. Quinoa tastes great by itself, or for a substantial salad, toss it with veggies, nuts, and a flavored vinegar or light dressing. It makes a great addition to veggie burgers and even works well in breakfast or dessert puddings.

Tonight's lesson was a breadcrumb cake, and the idea that so many Italian desserts were less about being impressive---as so many French recipes were---than about being resourceful. "After all," I said, "tiramisu is just cookies dipped in coffee and liqueur, layered with custard." For the breadcrumb cake, I walked them through how to make the breadcrumbs. "There's no sense in buying breadcrumbs, not in that quantity." We sliced the crusts off of the bread together, toasted the slices lightly, and ran the bread through the food processor. Afterward, we grated the dark chocolate, peeled and sliced the pears, cracked eggs, and measured cream. The thick batter came together quickly, and we placed them into the ovens. While the cakes baked, I walked them through the pasta fritta alla Siracusa, the angel-hair pasta twirls fried in a shallow amount of oil. We boiled up the pasta, then stirred together honey and candied orange before chopping pistachios and adding some cinnamon. One by one, they dropped the knotted pasta into the oil and cooked them on both sides. After draining them, we drizzled the honey mixture over the top, followed by a sprinkle of the pistachios and cinnamon. The process of frying the pasta bundles, one by one, kept everyone busy until the breadcrumb cakes finished baking.

Steamy Sauté: Garlicky Green Beans Serves 6 generously Steamy sautéing is a method for vegetables that are a little bit too dense to sauté directly. By cooking them with water for a few minutes before turning up the heat and letting them brown, you’ll ensure they’re cooked all the way through. 2 pounds fresh green beans, yellow wax beans, Romano beans, or haricots verts, trimmed Salt 2 tablespoons extra-virgin olive oil 3 garlic cloves, minced Set your largest frying pan over medium-high heat and bring 1/2 cup of water to a simmer. Add the green beans, season with a couple generous pinches of salt, and cover, removing the lid every minute or so to stir the beans. When they are almost completely tender, about 4 minutes for haricots verts and 7 to 10 minutes for more mature beans, tip any remaining water out of the pan, using the lid to keep in the beans. Return the pan to the stove, increase the flame to high, and dig a little hole in the center of the pan. Pour the olive oil into the hole and add the garlic. Let the garlic sizzle gently for about 30 seconds, until it releases an aroma, and immediately toss it with the beans before it has a chance to take on any color. Remove from the heat. Taste, adjust seasoning, and serve immediately.

We ordered way too much food, but Vietnamese is a cuisine I don't try often, and I wanted to absorb every taste and texture. We started with the signature Tamarind Tree Rolls---salad rolls with fresh herbs, fried tofu, peanuts, fresh coconut, and jicama. We then moved on to the Crispy Prawn Baguette---a lightly fried prawn and baguette served with hoisin and fresh chili sauce. I was impressed at how light and crisp the batter was----it was no more than a dusting. For a main course Nick ordered a curry chicken braised with potato and served with fresh lime and chili sauce. I couldn't help myself---I ordered the beef stew. I do this almost anywhere I go, because the cultural permutations are infinite. This one was fresh and citrusy with a dash of carrot, lime, pepper, and salt. I mentally developed some changes for my next stew. We also ordered green beans stir fried with garlic, and Shrimp Patty Noodles---a frothy bowl of vermicelli noodles, tomatoes, fresh bean sprouts, shredded morning glory, and banana blossoms.

Buttered cabbage You have to like the taste of butter to enjoy this. Make sure to use a salted butter that you like on your toast. If it’s right for breakfast, it’s right for this. It takes about twenty-five minutes from start to finish. Serves four as a side dish INGREDIENTS Half a white cabbage 300ml stock (from cube, either vegetable or chicken, depending on whether you wish to keep it meat-free or not) 50g salted butter (double it if you fancy) Olive oil One clove of garlic (optional) Salt and pepper Remove the core of the cabbage and slice the rest up. You need to have reasonable-sized leaves a few centimetres across. Gently heat a tablespoon of the olive oil in a high-sided frying pan. After a minute or so, add the cabbage and move around to coat with the oil. Add the butter in two or three pieces. When it’s melted, stir the cabbage around to coat. Pour in 150ml of the stock, mix it all together, then turn the heat down so the liquid is on a gentle bubble. Don’t move the cabbage around. The liquid will thicken. When it has reduced down to a thick syrup, add another 150ml of the stock, stir and leave it to bubble away again. You want the leaves at the bottom to caramelise slightly in the reducing buttery liquor. At this point you can add slices of garlic to the broth, if you want to. When the liquor has thickened again, the cabbage will be done. Add a grind of black pepper. (Tip: a generous teaspoon of sesame oil will shift it a few thousand miles to the east.)

Chorizo, tomatoes and eggs Feeds three to four as a snack or just you if you’ve had a crappy day and are wondering what the point of it all really is. INGREDIENTS One medium onion, chopped 250g cooking chorizo, skinned (piquant or not, depending on taste) Two 400g tins of chopped tomatoes. Buy the expensive ones if it makes you feel better about yourself, but the cheap ones will do the job 200g grated cheddar 100g torn-up mozzarella Three eggs Bunch of coriander 200g jar of pickled jalapeños Heat the oven to 200°C. Gently fry the chopped onion in olive oil in a deep-sided frying pan until soft. Break the chorizo into thumbnail-sized nuggets and fry with the onion. When the chorizo is browned, add the tomatoes, mix all the ingredients together, turn down the heat and let it simmer gently on the hob for twenty minutes or so until almost all the liquid has been boiled off. Stir occasionally to stop it sticking to the bottom of the pan. Decant half the mixture into an oven-proof casserole dish. Cover with half the mixed cheese. Add the rest of the tomato and chorizo mixture and cover with the remaining cheese. Put in the oven and leave until the cheese has started to brown and the liquid around the edges is bubbling. Take the dish out of the oven and turn on the grill. Meanwhile, crack the three eggs across the top. Put under the grill for about five minutes or until the eggs are cooked through. Scatter with the coriander and the pickled jalapeños. Eat this by scooping with tortilla chips.

Halia’s Macaroni and Cheese Ingredients 1 pound large elbow macaroni 8 slices of bacon 1 garlic clove, minced 3 tablespoons all-purpose flour 3 cups whole milk 1 cup half-and-half 1 teaspoon hot pepper sauce ½ teaspoon salt ½ teaspoon black pepper 4 cups sharp cheddar cheese (grated) 1 pound softened cream cheese 1 cup panko (Japanese) bread crumbs 3 tablespoons melted butter • Preheat oven to 375 degrees Fahrenheit. • Boil pasta with a pinch of salt for 7 minutes, or according to package directions. Drain. Set aside. • Fry bacon in a large frying pan until crispy. Remove bacon from pan, blot with paper towels, and chop into thin strips. Set aside. • Add three tablespoons bacon grease to large saucepan. Add minced garlic and sauté over medium heat for 1 minute. Slowly add flour while constantly stirring mixture until a roux or paste forms. • Add milk, half-and-half, hot sauce, salt, and pepper. Continue stirring until sauce thickens (8–10 minutes). • Remove pan from heat and drain sauce through sieve (to remove any lumps) into large glass or metal bowl. Add cheddar and cream cheese. Stir until sauce is smooth. • Add cooked pasta and blend. Transfer to well-greased 13-by-9-inch baking dish. • Mix bread crumbs with butter and chopped bacon and sprinkle over macaroni and cheese. • Bake until bread crumbs are crispy, about 30 minutes. Eight Servings

fried behemoth, behemoth soup, roasted behemoth. You can grill 'em, broil 'em, braise 'em, sauté 'em.” He began counting off on his fingers, his grin growing wider. “Behemoth gumbo, behemoth pot pie, behemoth and potatoes. Deep-fried behemoth, pan-fried behemoth, stir-fried behemoth. There's behemoth kebabs, behemoth creole, behemoth etouffee. You can make behemoth burgers, behemoth meatloaf, even behemoth jerky.” Ellie shook her head, her lips pressed together to suppress her irritation. “You sure are excited to eat behemoths, Ridge.” He chuckled. “That's not even the half of it. There's behemoth nuggets, behemoth casserole, behemoth tacos, behemoth burritos. You can have 'em in a salad, in a sandwich, in a wrap. And let's not forget about the behemoth eggs. Boiled, scrambled, poached, fried, you name it.

Households that have lost the soul of cooking from their routines may not know what they are missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven. The choreography of many people working in one kitchen is, by itself, a certain definition of family, after people have made their separate ways home to be together.

And the last one is the chicken-skin hot pot. The best parts of a chicken to eat are the skin and the innards. There are many ways of cooking them, but this chicken-skin hot pot is easy to make, and it tastes great. First you heat the pot, place the chicken inside... ... and slowly cook it inside the pot. Once the oil from the skin comes seeping out, you add the innards to the pot. You basically use the oil from the skin to stir-fry the innards. After the innards have been slightly cooked, you add some spring onions which have been cut around two inches long... ...and finally add sake and soy sauce to it. The oil from the chicken skin and soup from the innards have not been thinned down with any kind of broth or dashi, so the young people will love its rich, strong taste and scent. And anybody can make it once they see it being made.

Prep time: 8 hours. Cook time: 3 minutes a batch. Makes 18 raised donuts. Hint: Make the dough the night before and let it rise in the fridge overnight. Ingredients: 1 cup plus 2 tablespoons of whole milk, warmed to 105 degrees ¼ cup sugar One package active dry yeast (2½ teaspoons) 10 tablespoons butter (1¼ sticks), melted 2 eggs, lightly beaten 4 cups all-purpose flour ¼ teaspoon salt Oil for frying (using a neutral flavored oil will get better results, like corn, safflower, peanut, or canola) Directions: Warm the milk in a small saucepan until it reaches 105 degrees, or is warm to the touch. Stir in sugar. Next, add the yeast and stir until dissolved. Let yeast mixture sit for 5 minutes until the yeast starts to bubble on the surface. Pour into the bowl of mixer. Add melted butter and beaten eggs. Using the paddle attachment, beat ingredients together. With mixer on slow, add the flour and salt, stirring until the dough comes together. Mix for five more minutes to activate the yeast. Turn sticky dough into a lightly oiled bowl and turn once to coat both sides. Cover with plastic wrap and place in the refrigerator for at least 8 hours. Remove dough from the fridge and turn out onto a lightly floured surface. Roll dough out until it is ½-inch thick. Using a 3-inch donut cutter, cut out the donuts. Line baking sheets with parchment paper. Lightly spray the parchment paper with oil to keep donuts from sticking. Place donuts and holes on parchment paper, cover, and let rise in a warm place until doubled in size, about one hour. Donuts will be very light and delicate. Line a baking sheet with paper towels. This is where the fried donuts will go immediately after the fryer to absorb the excess grease. Keep plenty of paper towels on hand for replacements! To fry the donuts: Using a deep pot, Dutch oven, or home fryer, heat two to three inches of oil to 375 degrees. Use a thermometer to hit the right temperature. Carefully add the donuts to the hot oil in small batches, usually three at a time. Once donuts reach a nice golden brown (about 1½ minutes), turn over and cook the other side. I use chopsticks for this part, but you can use a slotted spoon. When donuts are a beautiful light brown, remove from fryer and place on paper towels. Cool slightly, then dip in your favorite donut glaze. *See Donut Glazes below.

Spaghetti con Zucchine alla Nerano — SERVES 4 — About ½ quart sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine 1 ½ cups chopped fresh basil Sea salt to taste Extra-virgin olive oil 1 pound spaghetti 3 cups grated Parmigiano-Reggiano Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. Slice the zucchine into thin rounds and fry in the oil until it is golden brown. Remove and set aside on paper towels. Sprinkle with the basil and the salt to taste. Transfer to a bowl and drizzle liberally with olive oil. Boil the pasta until al dente and strain, reserving about 2 cups of the pasta water. Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately.

SAUSAGE PAPPARDELLE FENNEL SEEDS, CHIANTI, GARLIC, TOMATO & PARSLEY SERVES 1 | TOTAL 14 MINUTES 4½ oz fresh lasagne sheets 1 clove of garlic ½ a bunch of Italian parsley (½ oz) 1 pork or veggie sausage 1 teaspoon fennel seeds Chianti or other Italian red wine ¾ cup passata (strained tomatoes) Parmesan cheese, for grating Boil the kettle. Cut the lasagne sheets lengthways into 1¼-inch strips to make pappardelle. Peel and finely slice the garlic. Finely chop the top leafy half of the parsley, then the stalks, keeping them separate. Put an 11-inch frying pan on a high heat. Once hot, put a little drizzle of olive oil into the pan, then squeeze the sausagemeat out of the skin into the pan, breaking it up with your spoon (if using a veggie sausage, crumble or slice). Fry and stir for 2 minutes, then add the garlic, parsley stalks and fennel seeds. Once lightly golden, add a good splash of red wine, let it cook away, then add the passata and scatter the pasta into the pan. Carefully pour in enough boiling kettle water to just cover the pasta – about 1¼ cups. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice rich sauce, stirring regularly and loosening with an extra splash of water, if needed. Turn the heat off, stir in the parsley leaves, then season to perfection. Finish with a grating of Parmesan and a kiss of extra virgin olive oil, if you like.

Halwa, one of the most famous Indian desserts. The key ingredient being the SuperFood carrot, so you know this dish is bursting with beta-carotene goodness. Raisins too contain antioxidant power of their own, excellent for eye and bone health and for fighting bacteria in the mouth, protecting your little one’s ‘baby teeth’ from tooth decay. Since this delicious dessert is bursting with nutritional value, it can be served either as a snack or after meal treat.   Total preparation and cooking time: 20mins Makes 3-4 servings Suitable for freezing   1 tbsp unsalted butter or ghee 1 whole cardamom pod - green 2 medium carrots — peeled, washed, grated (in food processor) 150ml (5fl oz) of whole milk Pinch of ground cinnamon 15g (½ oz) raisins — soaked in warm water (5mins), drained Melt the butter or ghee in a pot, add the cardamom and carrots and stir-fry for 5mins. Pour in the milk and add the cinnamon and raisins. Bring to the boil gradually on a low heat; this will take 5-10mins. Simmer (uncovered) for 15mins, stirring occasionally until the mixture begins to thicken. Once all of the milk has been absorbed, remove from the heat. Serve to baby warm.

SHORTY JOHNSON’S BISCUITS AND GRAVY Serves 4 (Double these recipes for hearty appetites!)   BUTTERMILK BISCUITS 2 cups all-purpose flour* 2 teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon salt 1/3 cup Crisco, chilled ¾ cup buttermilk   COUNTRY SAUSAGE GRAVY 1 pound loose pork sausage meat (or diced links) 3 tablespoons flour 2 cups whole milk Salt and pepper to taste   For biscuits: Preheat oven to 450 degrees. Into sifted flour*, stir baking powder, soda, and salt; then cut in Crisco until mixture resembles coarse meal. Add buttermilk. Stir lightly until ingredients are moistened. Form dough into a ball and transfer to a lightly floured work surface. Knead about 6 times (too much kneading will make tough biscuits!). Roll to ½-inch thickness. Cut into 2-inch disks with biscuit cutter (or inverted drinking glass). Arrange on a lightly oiled baking sheet so that the biscuits are not touching. Bake 16 minutes or until biscuits have risen and are golden-brown.   For gravy: While biscuits are baking, prepare sausage gravy by browning sausage in a heavy, well-seasoned iron skillet over medium-high heat until cooked through, stirring frequently to break up meat. Using a slotted spoon, transfer browned sausage to a bowl and set aside. Discard all but 3 tablespoons of pan drippings. Return skillet to medium heat. Sprinkle flour into drippings and whisk 2–3 minutes until lightly browned. Whisk in milk. Increase heat to medium-high and stir constantly, 2–3 minutes, or until it begins to bubble and thicken. Return sausage to gravy, reduce heat, and simmer 1–2 minutes, until heated through. Season with salt and pepper to taste. (Use lots of black pepper!)   NOTE: Gravy can be prepared using drippings from fried bacon, chicken, steak, or pork chops too! For those on a budget, you can even make gravy from fried bologna drippings!!!!   *If using unbleached self-rising flour, omit the powder, soda, and salt.

Recipes of Sita People have to be fed during a war. And so the kitchens of Lanka were busy. Those who were going to the war had to be fed; those who were returning from the war had to be fed. Food had to inspire, comfort and stir passions. The smell of rice boiling, vegetables frying and fish roasting filled the city streets, mingling with the smell of blood, rotting flesh and burning towers. The aromas reached Sita’s grove. ‘Don’t you like that smell?’ asked Trijata noticing Sita’s expression as she inhaled the vapours. Trijata, Vibhishana’s daughter, had become a friend. ‘If I was cooking, I would change the proportion of the spices,’ Sita said. She gave her suggestions to Trijata, who promptly conveyed them to the royal kitchen. Mandodari followed these instructions and soon a different aroma wafted out of the kitchen. So enticing was the resulting aroma that other rakshasa cooks came to the Ashoka grove and asked Sita for cooking tips. Without tasting the food, just by smelling what had been prepared, like a skilled cook, Sita gave her suggestions. ‘Add more salt.’ ‘Replace mustard with pepper.’ ‘Mix ginger with tamarind.’ ‘Less cloves, more coconut milk.’ These suggestions were promptly executed, and before long Lanka was full of the most delightful aromas and flavours, so delightful that sons and brothers and husbands and fathers wanted to stay back and relish more food. They wanted to burp, then sleep, then wake up and eat again. They wanted to chew areca nuts wrapped in betel leaves and enjoy the company of their wives on swings. No war, no fighting, just conversations over food. Ravana noticed the lethargy in his men, their reluctance to fight. They were not afraid. They were not drunk. They were just too happy to go to war. Furious, he ordered the kitchens to be closed. ‘Starve the soldiers. Hungry men are angry men. In anger they will kill the monkeys. The only food they can eat is monkey flesh.

1 cup milk plus: 1. Small bowl cold cereal + blueberries + yogurt 2. 1 egg, scrambled or boiled + 1 slice toast + strawberries 3. 1 cut-up chicken sausage + toast + ½ banana 4. ½ bagel + cream cheese + raspberries 5. 1 slice ham on toast + ½ orange 6. ½ tortilla rolled up with cheese + melon + yogurt 7. Small bowl oatmeal + cut-up bananas and strawberries Lunch and Dinner 1. 1 salmon cake + carrots + rice 2. Fish pie + broccoli 3. 3 oz salmon + cup of pasta + peas 4. 2 fish sticks + cup couscous + veg 5. ½ breast of chicken + veg + small potato 6. Roast chicken + dumplings + veg 7. 1 meat or peanut-butter-and-jelly sandwich + apple + yogurt 8. 1 small homemade pizza + fruit 9. Pasta with tomato sauce and cheese + veg 10. Chicken risotto + veg 11. Ground beef + potato + peas 12. Small tuna pasta bake + veg 13. 4 meatballs + pasta + veg 14. Chicken stir-fry with veg + rice

Choucroute This dish is pronounced “shoe-croote,” and is French for “sauerkraut.” As the sauerkraut cooks the taste becomes very mild. Because of the acidic nature of sauerkraut, it’s better to use an enameled skillet for this dish. Ingredients | Serves 6–8 4 slices bacon 1 large yellow onion, chopped 3 garlic cloves, sliced 2 apples, cored and sliced 1 quart sauerkraut, fresh, jarred, or bagged 1 bottle non-bitter beer, or ½ bottle Riesling 7 juniper berries, or ½ cup gin 8 peppercorns 2 bay leaves 1 tablespoon brown sugar ¼ pound ham, cubed 1½ pounds German sausages (knackwurst, bratwurst, garlic sausage, kielbasa) 1. Place a skillet over medium heat. Once it is heated, add the bacon to the skillet and fry until is cooked through but not crispy. Add the onion and cook for 5–7 minutes or until the onion starts to brown. Add the garlic and cook for 1 minute, stirring continually. 2. Add the apples, sauerkraut, and beer. Stir to combine. Add the juniper berries, peppercorns, bay leaves, and the sugar. Reduce the heat to low, cover, and simmer for 1 hour. 3. Stir the ham into the skillet and add the sausages. Cook for 1½ hours, covered. Add water to the pan if it seems like it is getting too dry. When the sausages are cooked through, serve while warm with boiled and buttered potatoes.

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.) Leave the potatoes in the food processor (or on the counter) while you… Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy. Stir in the grated onion (or the onion powder if you decided to use that), and the salt and pepper. Mix in the cracker crumbs. Let the mixture sit on the counter for at least two minutes to give the crumbs time to swell as they soak up the liquid. If you used a food processor, dump the potatoes on a cutting board. (If you used a chef’s knife, they’re already there.) Blot them with a paper towel to get rid of any moisture. Then add them to the mixture in the bowl, and stir them in. If the mixture in your bowl looks watery, add another Tablespoon of cracker crumbs to thicken it. Wait for the cracker crumbs to swell up, and then stir again. If it’s still too watery, add another Tablespoon of cracker crumbs. The resulting mixture should be thick, like cottage cheese. Place the ¼ stick of butter and the 1/8 cup of olive oil in a large nonstick frying pan. (This may be overkill, but I spray the frying pan with Pam or another nonstick cooking spray before I add the butter and olive oil.) Turn the burner on medium-high heat. Once the oil and butter are hot, use a quarter-cup measure to drop in the batter. Don’t try to get all of the batter out of the measuring cup. Your goal is to make 1/8 cup pancakes, and if you don’t scrape out the batter, that’s approximately what you’ll get. Keep the pancakes about two inches apart, and cover the bottom of the frying pan with them. Flatten them very slightly with a spatula so the potatoes spread out and don’t hump up in the middle. Fry the pancakes until they’re lightly browned on the bottom. That should take 2 to 3 minutes. You can tell by lifting one up with a spatula and peeking, but if it’s not brown and you have to do it again, choose another pancake to lift. Once the bottoms of the pancakes are brown, flip them over with your spatula and fry them another 2 to 3 minutes, or until the other side is brown. Lift out the pancakes and drain them on paper towels. Serve hot off the stove if you can, or keep the pancakes warm by placing them in a pan in a warm oven (the lowest temperature that your oven will go) in single layers between sheets of aluminum foil. Serve with your choice of sour cream, applesauce, cherry sauce, blueberry sauce, or apricot sauce. Yield: Approximately 24 small pancakes, depending on pancake size.

Sometimes my reticence over a particular food was overcome through simple drunkenness. The Chengdu equivalent of the late-night döner kebab in 1994 was fried rabbit-heads, a snack I’d heard about from a Canadian friend. I’d seen the rabbit-heads sitting ominously in glass cabinets, earless and skinless, staring out with beady rabbit eyes and pointy teeth. The idea of eating one was utterly revolting. But one night, after a long dancing session, I fetched up at a street stall bedraggled and hungry. My reason befuddled by alcohol, I ate my first rabbit-head, cleft in half and tossed in a wok with chilli and spring onion. I won’t begin to describe the silky richness of the flesh along the jaw, the melting softness of the eyeball, the luxuriant smoothness of the brain. Suffice it to say that from that day on I ate stir-fried rabbit-heads almost every Saturday night. (Later

university textbooks I’d encountered in my few weeks of class were deathly dull and totally impractical. Instead of introducing us to useful words like ‘stir-fry’ and ‘braise’, ‘bamboo shoot’ and ‘quail’, they had required us to learn by rote long lists of largely irrelevant Chinese characters:

Verjuice Collect ripe crab apples and leave them in a plastic bag to sweat. After a few days press out the juice and then bottle it, leaving cotton wool in the top as it will ferment because of the natural yeasts. It will be ready in about a month and makes a traditional substitute for lemon juice. It is particularly good in salad dressings and stir fries. After

STIR-FRY VEGETABLES WITH ALMONDS Serves: 4   Prep time: 20 minutes   Cook time: 10 minutes 1 tablespoon extra virgin olive oil 1 tablespoon sesame oil 2 stalks celery, thinly sliced on the bias 1 onion, cut in half and thinly sliced 2 carrots, peeled and cut into half-moons 2 cups broccoli florets or sliced bok choy 1 red or yellow pepper, seeded and sliced into strips optional: 16 ounces organic firm tofu, cubed 2-inch piece gingerroot, peeled and julienned 2 cloves garlic, sliced 1 jalapeño chili, seeded and thinly sliced 6 mushrooms, stalks removed, thinly sliced ½ cup whole raw almonds ¼ cup water (more if needed) 2 tablespoons low-sodium, gluten-free tamari ½ cup whole basil leaves 3 scallions, thinly sliced on the bias In a large sauté pan or wok, heat the olive oil and sesame oil over medium-high heat. Add the celery, onions, and carrots and stir-fry for 2 minutes. Add the broccoli or bok choy, peppers, and tofu, if using, and stir-fry another 2 minutes. Add the ginger, garlic, jalapeño, and mushrooms and cook 2 more minutes. Add the almonds, a little of the water as needed, and the tamari and continue to stir-fry until the vegetables are cooked but still crunchy. Toss with the basil and scallions just before serving.

Chocolate Macaroons ¾ cup sugar 4 large egg whites 4 cups shredded sweetened coconut 3 tablespoons matzah cake meal 3 tablespoons cocoa powder Preheat the oven to 375 degrees. Line a baking sheet with parchment. Set aside. Combine the sugar and egg whites in the top of a double boiler over simmering water (boil 2 inches of water in the bottom of the double boiler and reduce the heat to simmer). Cook the mixture, stirring until the sugar is dissolved. Stir in the coconut, cake meal, and cocoa until smooth. Spoon 24 mounds of macaroons onto the baking sheet and bake for 15 to 18 minutes, until the tops are just golden. Allow to cool completely before removing from the baking sheet. Yield: 24 macaroons. Evangeline’s Cook’s Notes Naturally this is a new recipe for the girls and me, but from what I hear they turned out pretty yummy. So yummy, I decided to try it myself. Vernon made an absolute pig of himself! Lemon Chicken 1/3 cup flour 1 teaspoon salt 1 teaspoon paprika 1 frying chicken (2½ to 3 pounds) 3 tablespoons lemon juice 3 tablespoons Crisco 1 chicken bouillon cube ¼ cup green onion, sliced 2 tablespoons brown sugar 1½ teaspoons lemon peel, grated chopped parsley for garnish In paper or plastic bag, combine flour, salt, and paprika. Brush the cut-up chicken with lemon juice. Add 2 to 3 pieces of chicken at a time to the bag and shake well. In a large skillet, brown chicken in hot Crisco. Dissolve bouillon cube in ¾cup boiling water; pour over chicken. Stir in onion, brown sugar, lemon peel, and remaining lemon juice. Cover, reduce heat, and cook chicken over low heat until tender, 40 to 50 minutes. Garnish with chopped parsley. Serves 4. Goldie’s Cook’s Notes Sally is a real doll for sharing this recipe with me. She says she found it in an old cookbook of her mother’s and that nothing but nothing her mother ever cooked came out bad. One taste of this recipe and you’ll be a believer in old cookbooks too!

Kimchi Jeon There are many different kinds of Korean pancakes using vegetables, seafood, or meat in Korean cuisine. We call this type of pancake "jeon." Among them, this kimchi pancake snack is one of the most popular Korean pancakes. Today, I want to share some secrets to make really tasty kimchi pancakes with you. When I was little, I used to visit an aunt's house and she made kimchi pancakes for me. I love kimchi pancakes, and her kimchi pancakes were the best ever. She gave me some tips about how to make good kimchi jeon. Some people asked me, why I call some Korean dishes "pancakes," even though they are not sweet, and not even close to the American pancakes that you might be imagining. Another word that could describe Korean pancakes is "fritter" - batter mixed with different kinds of ingredients: vegetables, seafood, meat, and so on. Yield: 1/2 Dozen 8-inch Pancakes Main Ingredients 1 Cup All Purpose Flour 1/3 Frying Mix (or 1/3 Cup All Purpose Flour) 1 Cup Well Fermented Kimchi 1/3 Cup Kimchi Broth 1/4 Cup Milk 1/3 Cup Water 1 Egg 1 1/2 tsp Sugar 1/8 Generous tsp Salt Directions Chop 1 cup of kimchi into 1-inch pieces. The most important tip for delicious kimchi pancakes is using well-fermented kimchi. Sour (old) kimchi works great too. When you cut kimchi on your cutting board, the cutting board will get stained. Here is a tip: Put some wax paper on top of your cutting board before cutting the kimchi. :) In a bowl, add 1 cup of all-purpose flour and 1/3 cup of frying mix. To make the pancakes a little crispier, I like to add some frying mix to the batter. However if you don't have the frying mix or don't want a crispy texture, you can use another 1/3 cup of flour instead. Add 1 1/2 tsp of sugar and a generous 1/8 tsp of salt into the bowl. Mix everything together. Adding some sugar is a secret ingredient from my aunt. Depending on how salty your kimchi is, you might need to adjust the amount of salt. Pour 1/4 cup of milk and 1/3 cup of water into the dried ingredients. Milk is another secret ingredient from her, but if you cannot eat milk or do not have it, you can use another 1/4 cup of water instead. Add 1 egg and 1/3 cup of kimchi broth. Several people have asked, "What is kimchi broth?" While the kimchi is fermenting in the jar, a liquid forms from the fermentation process of the napa cabbage. That is what I call kimchi broth. You can use it for other kimchi dishes such as Kimchi fried rice or kimchi soup, so don't throw away your valuable kimchi broth. It will give these dishes an extra burst of kimchi flavor. Before you add the kimchi to the batter, stir the batter until it doesn't have any chunks and gets a consistency like pancake batter. Add 1 cup of chopped kimchi into the batter. If you don't have enough kimchi broth, you can add a little more water and kimchi to get enough flavor. Mix thoroughly. Oh, it already looks delicious, even without frying. In a non-stick pan, add generous amount of oil. Heat the pan on medium-high. I said generous! =P According to your pan size, get 1 or 2 scoops of batter and pour it into the pan. It is important to spread the batter out thinly for crispy pancakes. ;) When the surface of the pancake starts to cook, flip it over. Pressing the pancake with a spatula helps the pancake fry better and makes it crispier. Occasionally flip the pancake, but not too often. When both sides of the pancakes are nicely brown and crispy, it is done. Again, it is a very simple and delicious dish. You should try this someday, especially if you love kimchi.

When it comes to fats, embrace olive oil. That's where you start. You can use butter when its flavor or luxury is really going to matter to you. Use peanut oil or grape seed oil for stir-frying (or any frying), use dark sesame or nut oil for extra flavor, and you really don't much else. --Don't worry too much about quantity. Don't start drinking oil, or eating fried food daily; but using oil for dressing or cooking is not a big deal, provided you are not eating many refined carbohydrates or animal products.

1 cup thawed onion stir fry and frozen bell pepper ½ lb

The McDonald brothers kept their potatoes—top quality Idaho spuds, about eight ounces apiece—piled in bins in their back warehouse building. Since rats and mice and other varmints like to eat potatoes, the walls of the bins were of two layers of small-mesh chicken wire. This kept the critters out and allowed fresh air to circulate among the potatoes. I watched the spuds being bagged up and followed their trip by four-wheeled cart to the octagonal drive-in building. There they were carefully peeled, leaving a tiny proportion of skin on, and then they were cut into long sections and dumped into large sinks of cold water. The french-fry man, with his sleeves rolled up to the shoulders, would plunge his arms into the floating schools of potatoes and gently stir them. I could see the water turning white with starch. This was drained off and the residual starch was rinsed from the glistening morsels with a flexible spray hose. Then the potatoes went into wire baskets, stacked in production-line fashion next to the deep-fry vats.

He politely introduced himself as Warren Baxter and told me he was about to turn in, he just had one more batch of gophers to stir-fry in his enameled wok.

HEALTHY OILS– Deep fried foods should be eliminated from your diet, but if you want to stir fry or sauté vegetables, use a healthy oil like olive, walnut, flaxseed, macadamia, avocado, or coconut. These oils should be unprocessed and unrefined, to make sure you are getting the most out of their nutritional profile. Avoid processed (polyunsaturated) vegetable and seed oils, such as soybean, canola, and corn oil.

There are no available statistics on how many people die each year while baking an apple pie, and I’d like to believe that it’s because you can’t. When you’re cooking, you’re alive. You’ve got no choice. To fry an egg is to operate with the perfect faith that you will sit down and eat it.

A good but plain-Jane drill you prob’ly know pits the shooter against two to four standard IDPA/ USPSA cardboard torso targets. Using a shot-timer like the PACT Club Timer III, from the beep, put two rounds in each, slow enough to assure all hits are in top-scoring zones. Check your elapsed times. Push faster until you start dropping rounds outside the sweet spots, then back off, slow down and work your way up again. Maybe you integrate a reload. It’s sound, but it lacks panache. Kick it up. Between and around those full-size cardboards, add in half-size*, and some 10" and 5" mini-torsos**. Vary your drills; don’t just shoot left-to-right and back again. Shoot the little guys first, then the larger ones or vice versa or “Connor-versa,” which appears to onlookers to be a spazz-pattern. It is actually coldly calculated — by a spazz. Me. The variety is healthy. You can snap-shoot the full and half-size targets, but the minis force you to concentrate, bear down and get squinty. Sure, program reloads in too, and switching from right to left hand. Now add more fun with malfunction drills: Say you have 10 identical 15-round magazines and six inert dry-fire rounds. In six mags, stagger placement of duds, like second round in one, sixth round in another, blah-blah. Then mix the mags up so you don’t know where the surprises are. And on the timer, give yourself no slack for correcting your malf’s. Now for the spicy stir-fry sauce: Between sweeps of the targets, while gripping your pistol in one hand, bring your other hand back, touch your thumb to your nose, waggle your fingers vigorously, and shout as loudly as possible “O ye sinners, now shall ye repent! Let the Great Slaying begin!” or, “For freedom, Fritos and chicken-fried steak!” or, “Back awaaay from the bulgogi and nobody gets hurt!” Note: Never mess with my bulgogi. Never. Or, try shouting “I love you and blood sausage too!” — but shout it in German; makes it confusing and terrifying. Ich liebe dich und blutwurst auch! Exercising exemplary muzzle control and strictly observing all range safety protocols, slump your shoulders, hang your head and slowly turn around, looking dazed, lost, spaced-out ... Then, by degrees, “recover consciousness” and smile. It’s unlikely anyone will be there by this point, so that smile can be very genuine. If any looky-lou’s are still present, they’ll prob’ly be frozen like deer caught in headlights. Perfecto! If you see me at the range and I’m munchin’ a sammich and sippin’ coffee, stop and say howdy. But if I’m shooting drills, well ... Trouble not, etcetera. Connor OUT

New England Clam Chowder YIELD: 4 TO 6 SERVINGS (ABOUT 8 CUPS) I DON’T REMEMBER ever eating clams when I was in France. Oysters and mussels, yes, but not clams. Fried clams and New England clam chowder were popular menu items at Howard Johnson’s, and I soon learned to love them. Although HoJo’s clam chowder recipe was made in 3,000-gallon amounts and canned, it was quite good. I reproduce that taste at home when a bit of Howard Johnson’s nostalgia creeps in. 5 quahog clams or 10 to 12 large cherrystone clams 4 cups water 4 ounces pancetta or lean, cured pork, cut into 1-inch pieces (about ¾ cup) 1 tablespoon good olive oil 1 large onion (about 8 ounces), peeled and cut into 1-inch pieces (1½ cups) 2 teaspoons chopped garlic 1 tablespoon all-purpose flour 2 sprigs fresh thyme 1 pound Yukon Gold potatoes, peeled and cut into ½-inch dice (2¼ cups) 1 cup light cream 1 cup milk ¼ teaspoon freshly ground black pepper Wash the clams well under cold water, and put them in a saucepan with 2 cups of the water. Bring to a boil (this will take about 5 minutes), and boil gently for 10 minutes. Drain off and reserve the cooking liquid, remove the clams from their shells, and cut the clams into ½-inch pieces (1½ cups). Put the clam pieces in a bowl, then carefully pour the cooking liquid into another bowl, leaving behind any sediment or dirt. (You should have about 3½ cups of stock.) Set aside the stock and the clams. Put the pancetta or pork pieces in a large saucepan, and cover with the remaining 2 cups water. Bring to a boil, and boil for 30 seconds. Drain the pancetta, and wash it in a sieve under cold water. Rinse the saucepan, and return the pancetta to the pan with the oil. Place over medium heat, and cook gently, stirring occasionally, for 7 to 8 minutes. Add the onion and garlic, and continue cooking, stirring, for 1 minute. Add the flour, mix it in well, and cook for 10 seconds. Add the reserved stock and the thyme, and bring to a boil. Then add the potatoes and clams, bring to a boil, cover, reduce the heat to very low, and cook gently for 2 hours. At serving time, add the cream, milk, and pepper, bring to a boil, and serve. (Note: No salt should be needed because of the clam juice and pancetta, but taste and season to your liking.)

The egg rolls were time-consuming to make, but the bean sprout filling was cheap and tasty. Besides, a party just isn't a party without lumpia. Fried tofu braised with soy sauce, vinegar, garlic, and peppercorns wouldn't exactly break the bank, and neither would the bitter melon and vegetable stir-fry. The mung bean stew was traditionally made with pork and topped with chicharon, but knowing Tita Rosie, she'd use some kind of pork substitute and leave the pork rinds on the side.

Urey seemed to know all the bars and restaurants near the Columbia University campus and led him to a narrow place packed with people. A white-capped short-order cook at a gas grill took barked orders from a cranky waitress who blew her hair out of her face after each sentence. Aromas of frying meat and grilled potatoes layered the air. Booths marked off tables with red-checked tablecloths. Ceiling fans turned languidly, stirring smoky air into a smooth blue-gray blur. There was no hurry in the place, a feeling of having been there all eternity, with only the faces changing in the pale winter light from the big windows. The waiters moved with quick, sure movements, delivering food that tasted exactly the same as when he was a boy in Brooklyn.

Good eggplants are hard to find these days. It's because the eggplants don't get fully ripe because of the pesticides and herbicides." "This isn't just about Hitoshi. Anybody who eats this bad eggplant... ... will come to think that eggplant doesn't taste good at all. Eggplant and oil are a perfect match. Let me make you a dish that even the greatest eggplant hater will like. Pour sesame oil into the wok. Eggplant soaks up a lot of oil, so pour a lot in. Once the oil is heated, cut the eggplant into thin slices of about a quarter inch. You want to carefully stir-fry the eggplant trying to make every slice soak up the oil, but you also have to be fast at it. Keep the flame at high heat. It's done when the eggplant starts to get soft and brown. If you cook it too much, the skin gets hard, so be careful. Now you pour some soy sauce on top of it.

Both of the dishes you just made use only eggplant. You didn't use any other vegetables or meat." "Of course. If you want to learn the real taste of an eggplant, you can't mix it with anything else." "And the secret seems to lie with the oil. Eggplant is good when you simmer it, but simmering eggplant is rather difficult. If you simmer it together with something else, its bitterness will sometimes taint the flavor of the other ingredients." "Eggplant goes very well with oil, so simple methods like this tend to draw out the goodness of the eggplant that even people who don't like it will enjoy. It's good when stir-fried with meat, onions and green pepper, but I like it better alone so I can enjoy its flavor.

Ah! Green asparagus, my favorite! " "I stir-fried it with crab meat. I quickly stir-fried the green asparagus and mixed the crab guts with dashi and put that in there as well... ... and finally seasoned it with salt and pepper and thickened the sauce slightly with starch." "I love its fresh spring vegetable-like flavor!" "I stir-fried it in a very mild soy oil... ... and I didn't use any Chinese broth made from chicken bones and Chinese ham. I used dashi taken from katsuobushi and konbu.

I watch a couple more. My favorites are the cultural ones, because they have the strange feeling of being instruction manuals on becoming whatever ethnicity the person in the video is. One of my favorites has over six million views and combines the what-I-eat genres of "in a week," "Japanese food," "realistic," "teen," and "ASMR." I watch an entire twenty-five minutes of a girl in Tokyo with dyed wine-red-fading-into-pink hair eating sausages, toast, a Japanese corn dog made with hotcake mix dipped in ketchup, demae hot sesame ramen with an egg plopped in, pizza, stir-fried udon, seaweed salad and barley rice, tapioca and black tea ice cream, soy-glazed salmon on okayu, pearl milk bubble tea. Each time she eats, the microphone hones in on the sounds of her eating---slurping, chewing, crunching. When she drinks her bubble tea, there's a loud pop as the straw goes through the lid, and the sound of gulping. Gulp, gulp, gulp. I realize that I'm gulping along to the video, imagining that the bubble tea is blood.

use flax to make my favorite quickie stir-fry sauce. I start with some bok choy and fresh mushrooms. The water clinging to the bok choy after it’s rinsed, along with the liquid that gets released from the mushrooms while cooking, is enough to flash-steam the veggies in a hot pan without any added oil. Once the bok choy is tender-crisp, I add a cup of water mixed with a tablespoon each of tahini, ground flaxseeds, and Asian black-bean garlic sauce, a fermented yellow-light condiment you can find in a jar at most large grocery stores. Once the sauce thickens, it’s ready for some fresh ground pepper (and hot sauce, if you’ve got that spicy tooth like I do) and … voilà!

6 large eggs 1/4 cup chopped fresh basil leaves 1/2 cup crumbled goat cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon olive oil 2 cups sliced baby bella mushrooms 1 small yellow onion, peeled and diced 1 cup water 1 In a medium bowl, whisk together eggs, basil, goat cheese, salt, and pepper. Set aside. 2 Press the Sauté button on the Instant Pot®. Heat oil 30 seconds and stir-fry mushrooms and onions 5 minutes until onions are translucent. 3 Transfer cooked mushroom mixture to a 7-cup glass bowl greased with either oil or cooking spray and set aside to cool 5 minutes. Pour

Ming searches through the family kitchen for supplies. Winnie left them overstocked with canned and dried goods, but the Chao men don't buy groceries. The fridge is stuffed with take-out containers. While Katherine pretends to catch up on emails from work, Ming digs out from the piled-up counter a sprouting yellow onion and some aged potatoes. He dices the onion, and, after digging the eyes out of the potatoes, he cubes them. He watches Katherine's reflection in the picture window. She studies his wiry hands moving with confidence from knife to bowl to pan handle. (At home, he won't use the wok.) He cracks some eggs deftly, showing off his dexterousness perhaps, and makes a savory Spanish omelet. Dagou isn't the only talented cook among the Chao brothers. The aging cabbage and the carrots from the fridge become, with a few flicks of magic, a salad, dressed with sesame oil and sweetened rice vinegar, sprinkled with sesame seeds. Ming and Katherine sit down at the cluttered kitchen table and eat together, not talking. Although doubtless Katherine would've preferred something "more authentic"----fried rice with eggs, green onions instead of yellow, and stir-fried cabbage instead of salad---the dinner leaves her curiously softened.

Let's do snacks." And snacks, we did. We consumed japchae, stir-fried sweet potato noodles with shredded veggies and beef, that were sweet and savory and wonderfully chewy. Ddukbokki, chewy cylinders of rice cake, soft and springy cakes of sweet ground fish, more veggies, and sweet and spicy gochujang sauce. Soondae, a sausage stuffed with noodles, barley, and pig blood, which I had to say gave me slight pause (and made my Jewish grandmother shriek with terror), but which had the most interesting mix of textures. We cleansed our palates with hobakjuk, a porridge made from glutinous rice and the sweetest steamed pumpkin I'd ever tasted, and finished up with hotteok, sweet, crunchy fried pancakes filled with cinnamon, honey, brown sugar, and peanuts.