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Baby Lion’s Head Meatballs with Braised Cabbage
They’re made of pork, but these meatballs are nicknamed “Lion’s Head” in Shanghainese cuisine, because they’re usually made in gigantic proportions. Larger than a baseball, that is. But I was going to a holiday party — and I had just been to a holiday party — where bite-sized morsels were precursory. So I shrank the […]
Make Pizza
THEORY: SKIP LEAFY GREENS, OPT FOR GREEN BEANS No need to head to the store for a clamshell of arugula or spring mix—just grab a handful of leftover sautéed green beans for crunch, color, and the ability to feel a bit better about eating three of these things.
Lamp Roast
THEORY: THE MASHED POTATOES MUST BE SMOOTH If you’re staring down the barrel of a bowl of sad, lumpy mashed potatoes it might already be too late. I say might because you may be able to save them: Try passing those less-than-ideal spuds through a potato ricer to smooth out the chunky bits.
Soft-Scrambled Eggs and Spinach on Toast
Soft-scrambled eggs are my new butter. They’re my new ricotta. They’re my new avocado smeared onto toast, so in fashion today. How exactly do you soft-scramble eggs to a creamy, curd-like consistency? Softly. And slowly. It’s about as easy said as it is done. I can appreciate that when I’m making a small weekend breakfast, […]
Lamb Curry
Listen, I’m all about mayo on almost every single sandwich I write about for this column, but the leftovers sandwich is one case where it’s just not necessary. Why? Because you have gravy. Rich, thick, buttery gravy.
Green Curry Egg Salad Tea Sandwiches
I wonder why egg salad hasn’t had a dramatic revival in recent years. With the re-embrace of eggs from a health perspective (not to mention its being an eggcelent protein for economy’s sake), it seems eggs can do no harm poached, fried, or hard-boiled on even the finest restaurant plates. But egg salad? Perhaps the […]
Restaurant Enviornment
If you’re staring down the barrel of a bowl of sad, lumpy mashed potatoes it might already be too late. I say might because you may be able to save them: Try passing those less-than-ideal spuds through a potato ricer to smooth out the chunky bits.
Apple Cheddar Scones with Rosemary
The reign of salty sweets is in full-swing, and I’d be hard-pressed to find a cookie or creme anglais that didn’t have some ratio of both from a chef or bakery owner these days. Salty caramel, sea salt chocolate, and salty pretzel-studded desserts are here–and have been around to some degree all along, but now […]
