These peanut noodles might be one of the most delicious and easiest recipes we’ve ever created. It’s basically the love child of Chinese cold sesame noodles and Thai chicken satay. If you like those kinds of flavors, I think you’re going to be pretty happy with your dinner.
It’s also happens to be very adaptable. You can make a vegan version with tofu. You could grill shrimp instead of chicken. You could add pretty much any vegetable you would throw into a stir fry (I’ve listed some options with the recipe below).
We found these fresh noodles at our local Asian market but dried spaghetti works equally well. I’ve also seen fresh Chinese egg noodles for sale at our grocery store and those would be great too. Whatever style you decide on, cook them until they’re al dente (but don’t undercook them either).
Delicata squash (or your favorite winter variety) roasted until deeply caramelized and glazed with a delicious miso-maple butter. It’s sweet, salty and so satisfying.
I love butternut squash to bits but even I, an admitted squash fiend, sometimes just can’t deal with the work of prepping it. Those suckers are big and can be a pain in the butternut to peel, chop and seed.
That’s why, if you haven’t yet, you should expand your vegetal horizons to include the lovely and thin-skinned Delicata.
I have to say that in general, beef stew is one of those dishes I had always been ‘meh’ about. I never disliked it, but I can’t say I ever craved it either.
I think I probably associate it with the gross canned stuff that everybody ate in college. You know, that brownish sludge with chunks of ‘beef’ and flecks of ‘carrot’. No thanks!
But a couple of weeks ago we went to my brother and sister-in-law’s house for dinner and they made a version of beef stew that was so good, I knew I wanted to make one at home. It reminded me that stew is basically just braised beef, off the bone. And if your braising liquid is really flavorful, chances are your beef will be too. That’s just science.
A beautiful, healthy salad that combines thinly shredded brussels sprouts and red cabbage with toasted walnuts and Pecorino cheese. Simple but so delicious.
In the midst of all the joyous holiday feasting, it’s easy to forget the pleasures of a simple, really good salad. Don’t get me wrong, one glance at our Instagram feed tells you that we’re chock full of holiday spirit (in the form of toffee, cookies and homemade eggnog) but sometimes it all becomes just a bit too much, you know?
I was going to make this salad for Thanksgiving but feared there would be a riot if there was no Shredded Brussels Sprouts with Bacon and Pecans on the buffet, so I played it safe.
Like our Maple Syrup version, this modern update on the classic Old Fashioned combines the warmth of vanilla bean with fresh orange peel and citrus bitters. The result is a little sweet, very smooth and dangerously drinkable.
I think my deep and long standing love of all things vanilla began in an unexpected place. A pharmacy, to be exact. Not just any pharmacy, though. I’m talking about the original Kiehl’s on 13th street in New York City, founded in 1851 and a fixture of my East Village life in the 1990’s.
The original Kiehl’s was a magical place where anyone, even a ragged little teenager with a green mohawk and a bad attitude, could wander in and leave with a bag stuffed with samples of amazing creams and lotions. The eclectic store had beautiful Indian motorcycles and an apothecary table straight out of Hogwarts, filled with vials of amazing scents. Dozens of different flowers, herbs like coriander and mint, varieties of citrus. And my favorite winter scent, vanilla.