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…

Mexican salsas – salsa verde and salsa borracha (drunken salsa)

If you’re not astounded by how bad most store-bought salsas are, you should be. For starters, they tend to have entirely too much tomato in them. Most Mexican salsas do not have a lot of red tomatoes in them. Store-bough salsa are also often oddly sweet. Though I don’t have a bottle of Pace Picante…

Recipe: Leek Asparagus Fritters

After having barely so much as looked at a frying pan in the last month, I finally had a chance to do some serious cooking this weekend. And by serious, I mean seriously unhealthy. Both Friday and Saturday night, I made pasta. Lots and lots of pasta. Pasta fit for four, eaten by two… On…

Recipe: Blue Cheese and Orange Salad

As much as I love cooking, I often don’t have/don’t make enough time to do it regularly. Plus, cooking for one can sometimes be more hassle than it’s worth. So I do a lot of what I call “composing”- putting together really simple, sometimes pre-made ingredients until I have something that resembles a meal. This…