Peruvian duck stew with yuca gnocchi

I’ve been on a make-your-own-carb kick lately (see rice noodles, pizza dough, and ravioli, though you’ll have to trust me on that one since there’s no blog post to prove it). Most recently, I expanded my repertoire to include gnocchi, but with a bit of a twist. I was already part way through cooking a Peruvian style…

Sous vide “Chinese” short ribs with rice noodles

Let me preface this post by saying that this is NOT a Chinese recipe. Not by any stretch of the imagination. But there’s also nothing in this recipe that is identifiably Italian, French, Korean, or anything else. Most people, at least those cooking in the traditions of the “Western” world, expect certain things of a…

Seafood paella

I remember trying paella for the first time a few years ago and being fairly unimpressed. The paella was a too-bright kind of yellow and had bell peppers in it, which at that time I was still learning not to hate. Unfortunately, this is the kind of paella often found not only throughout the US,…

Sous vide tongue tacos (tacos de lengua)

Even the phrase “sous vide” has the hallmarks of things most home cooks avoid. You’re not quite sure how to pronounce it, and it seems vaguely French (and therefore fussy). Well, sous vide is indeed a French phrase, but actually far from fussy. So what is sous vide? The sous vide (pronounced sue veed, meaning under vacuum) cooking technique…

Sea urchin ceviche (ceviche de erizos) – and how to open a sea urchin

Grocery shopping without a list is a terrible idea, generally speaking. Without a list to guide us through the aisles and past the ice cream, we inevitably end up with items that are unhealthy or unnecessary. For me, buying groceries sans list is especially dumb, since I can take impulse buying in grocery stores to…