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Chicken and Mustard Greens
january 23, 2014

I like to keep chicken thighs in the freezer, they thaw quickly and make a good dinner. Today I'm using my new  carbon steel wok, which my mom bought me for Christmas, from the Wok Shop in San Francisco's Chinatown. I'll tell the story of that later. It works much better than my old, heavy, cast iron wok made by a German company. 

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Rigatoni with Tomatoes
september 29, 2013

Canal House Cooking volume 8 is here! Just in time to make good use of the last of Summer's tomatoes. On p. 47, this recipe uses lots of herbs and fresh mozzarella. I'll also grill some swordfish to serve alongside (p. 61) and the Chicken Alla Deavola (p. 69) for Tuesday. If I can manage, I'll sauté some turnips we have languishing in the fridge with thyme and lemon. 

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Curly Pasta with Sausage and Greens
august 27, 2013

A recent favorite that we cooked for dinner while visiting my Mom in Tucson. She liked it so much that she makes it for herself at home (and probably shares some with her dog). The recipe is from thekitchn.com.

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click here to subscribe to Sunset Magazine Bi Bim Bap
june 13, 2013

On p.100 of the May issue of Sunset Magazine, this recipe is a combination of eggs, kale, avocado and spices over rice. For ours, I'll add on the crock pot korean spare ribs we've been making for years. More details on that later.

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