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Category Archives: Mains
Recipe: Senegalese Lamb Shank with Peanut Sauce on Fonio Pilaf
From From Senegal: Modern Senegalese Recipes from the Source to the Bowl, this recipe is good way to showcase fonio as the base for a savory stew. Chef Pierre Thian explains that the gremolata is “a twist on our traditional … Continue reading
Recipe: Chinese-Style Pulled Pork
Chinese-Style Pulled Pork is a natural for the Instant Pot, cooking to melting tenderness in just an hour. We started with this recipe but added a sweet-and-sour element plus star anise which gives it the funk of a HK noodle … Continue reading
Recipe: World’s Easiest Thai Curry
The secret to the world’s easiest Thai curry is those little cans of Maesri curry paste you see in Asian markets. If you’ve passed on these because you assume they are the Thai equivalent of hamburger helper, think again. The … Continue reading
Recipe: Octopus Lentil Pesto Salad
Octopus Lentil Pesto Salad seems sophisticated and complicated, thanks to the dramatic combination of tastes and textures. But it comes together in just a few minutes when you have the core ingredients on hand. Serves 2 as an entree or … Continue reading
Recipe: Broiled Baby Octopus
Broiled baby octopus is easy to make and a versatile addition to mezze, antipasto or appetizer combos (terminology defined by the cultural palette you’re using) as well as a distinctive and flavorful addition to a hearty salad. Rest assured that … Continue reading
Recipe: Porchetta-Style Pork Loin Roast
This Porchetta-Style Pork Loin Roast is a good way to enjoy the flavor profile of porchetta—primarily fennel and aromatic herbs—without the hassle of buying and rolling a whole pork belly (which we still have in our freezer, btw). We essentially … Continue reading
Recipe: Conch Fritters
Conch Fritters made it onto our bucket list during a long-ago visit to Key West. They were on the menus everywhere, and we couldn’t afford them. So when we recently found (probably frozen and defrosted) conch (pronounced “konk”) meat at our … Continue reading
Recipe: Spicy Cajun Shrimp
Spicy Cajun Shrimp is a light modification of a recipe called Barbecue Shrimp in the wonderful Jubilee cookbook. It’s a great way to use the one-pound bags of frozen shrimp which have been deveined but still have the shells on. … Continue reading
Recipe: Pan Fried Buttermilk Chicken
Pan Fried Buttermilk Chicken is based on the recipe in the wonderful new Jubilee cookbook, with modest tweaks. Pan fried chicken tends to be moister than deep fried since each piece spends half its cooking time outside the oil where … Continue reading
Recipe: Fresh Lumpia (Lumpia Sariwa)
Fresh Lumpia, or Lumpia Sariwa, is a completely different animal than fried lumpia. The latter is what’s commonly found in Filipino restaurants in the US, and it’s very similar to a fried Chinese eggroll or Vietnamese spring roll. Fresh lumpia … Continue reading