These noodles are coated with a lip-smacking peanut sauce infused with Sichuan chili oil. They‘re so delicious I’ve never had any leftovers.
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My vegan take on traditional Sichuan dan dan noodles is simple and packed with flavor.
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These shallot oil noodles look super simple, but words cannot describe how good they are.
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Mapo tofu ramen is a hybrid dish that has become a big part of Japan’s ramen culture.
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Here is my rendition of a kale noodle dish done right, with generous amounts of the iron-rich greens.
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These thick and toothsome noodles are loaded with vegetables and a spicy sweet sauce.
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This is an easy soba dish using aged black garlic, a Korean ingredient that has gotten popular in the U.S in recent years.
Read MoreWhat a week! I had forgotten how good it feels to finally sit down.
Not only are we smack dab in the middle of a frantic holiday season, my cookbook was officially released on Tuesday! And in the days leading up to the book release party in Brooklyn, I was scrambling hard to get everything ready. There were arrangements to be made, groceries and supplies to buy, and plenty of food to make. Fortunately, decorations were easy enough, after a trip to The Container Store and a paper/craft supply store.
I had the party at 61 Local, a fantastic bar in Carroll Gardens with a gorgeous wide open interior. And for food, I made a big batch of dumplings, Sichuan cucumber salad, and Chinese almond cookies, all recipes straight from the cookbook. For extra fun, there was a raffle for a copy of the book plus a Kung Pao Chicken recipe kit from GrubKit, founded by my friends Max and Barb.
Read MoreWhat a crazy two weeks. Here in the Northeast, many areas are still recovering from Hurricane Sandy. and now we've been hit with a Nor'easter. Right now it's snowing and raining at the same time, which makes me want to just stay inside and make something extra-comforting, like chicken noodle soup.
I first experimented with making Sichuan-style chicken noodle soup 3 years ago. And it's no less of a favorite comfort food dish now.
Rather than the American version flavored with bay leaf and thyme, I decided to make a Sichuan-style broth with star anise, cinnamon, tangerine peel, and Sichuan pepper. (There will be a mild tingle from the peppercorn, to jazz things up.) The best part: you can shred leftover roast chicken, itself a cost-saver, and add it to the soup at the last minute. The simmering anise and cinnamon will make your kitchen smell wondering. And slurping the steamy chicken noodle soup will get you through these chilly wintry days.
Is it just me, or has August been a little hectic for you too? Sure, this is supposed to be the month when most of Western civilization takes long vacations and work a little bit less, if they work at all. But I've found myself thrown into weeks of teaching classes, more recipe testing, dealing with website issues, and working on potential business partnerships. All of this is very exciting (well, except for the web issues, which are a pain in the ___), but frankly, I'm exhausted!
Which is why cold summery noodles have been a life saver this month. I make a big batch just before the days I know I'll be swamped with work, store it in the fridge, and for the next 2 to 3 days just eat it cold come meal time. My standbys lately have been cold sesame noodles, kale and sesame soba, and zucchini noodles, but this week I made a big batch of peanut and lime soba noodles.
Read MoreI'm going to come clean about a recent addiction.
Don't worry, it's not drugs or smoking or cheap vodka. But my doctor still might not approve. You see, a few months ago I discovered my local co-op got fresh almond croissants delivered everyday from Cannelle Patisserie, easily one of the best pastry shops in New York. They are big and filled with almond paste and flakey in the best way possible. I can't get enough of them.
On a good week, I'd get one or two for breakfast and be done with it. During weaker periods, I'd succomb to three or four in a week. Self control, at least when it comes to croissants, is not my strongest quality.
In an effort to prevent my diet from being way too carb-heavy, I've been experimenting with some healthy lunches that aren't rice- or noodle-based. Or rather, wheat-noodle-based. I still like the thought of having noodles, so why not just make them out of vegetables instead?
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This quick and easy vegetarian miso ramen is perfect when you have just 25 minutes.
Read MoreDan dan noodles is one of those quintessential Sichuan dishes that you must try at least once if you're a fan of anything spicy. The chili-laced vinegar and sesame sauce is quite possibly one of the finest sauces that ground pork or beef can ever be cooked with.
Now, if you were to have dan dan noodles in Sichuan province, the noodles would come swimming in a chili-laced broth that is almost impossible for mortals (non-Sichuan-natives) to slurp. I like to do a less saucy version that tones the heat down slightly while still maintaining flavor. The noodles in this recipe are spicy enough for someone who doesn't mind a little heat in their food. But please feel free to adjust the amount of chili oil to your preferences. And slurping is, of course, encouraged.
The first time I ever had dan dan mian was years ago in New York's East Village. It was one of those insanely hot and muggy July days, and my friend Shar and I were walking on St. Mark's Place, sweaty even in tank tops and skirts.
"Where do you want to have lunch?," I asked.
"Anywhere with AC," was the reply.
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Cold sesame noodles are essential for the summer. My signature sauce blends tahini and peanut butter for the perfect texture and flavor balance.
Read MoreGreetings from Atlanta! I'm down south for BlogHer Food 2011 and getting ready for two days of panels, talks, and events with plenty of other food bloggers from around the country. I got in a few hours ago, wandered around downtown enjoying the sun, and even managed to find and scarf down some Cajun-Chinese food for lunch. (To be recapped in another post.)
Oh, so you may have noticed the new layout. After 3 1/2 years of blogging on Drupal, I finally made the long-overdue switch to Wordpress. I have a feeling this is going to be change my life. Or at least, be a major headache reducer. As flexible as Drupal can be, and as much as tech-savvy folks rave about it, it was not the easiest CMS to work with if all you want to do is blog and not tweak a lot of code. And I sort of really dislike code. I've been working with Wordpress for only a few days and it already feels way more intuitive...kind of like when I switched from a PC to a Mac in 2005 and never, ever looked back.
(One of the best new additions to the new design is a little Print-Friendly button at the end of each post. Just click on it, and a window sans sidebars will pop up, and you can select which elements you want to keep and delete.)
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