Since 2022, there has been a regular threat of a sriracha shortage by the main producer of the red chili sauce, Huy Fong Foods. One was thanks to a Mexican drought. Another was because of supplier issues. And yet another was blamed on the peppers being “too green,” CBS News reported. I have to admit …
Continue reading “You’ll be so glad I ‘gochu’ to try a new ingredient this week”
Until I really started exploring some Asian recipes during the pandemic, the ginger in my spice cabinet was pretty much only for baking sweets. If you would have asked me, I would have said it was there merely for projects like pumpkin bread and ginger snaps. Boy, was I missing out on an entire, delicious …
Continue reading “‘Rice’ to the occasion with tasty caramelized pork”
The pantry clean-out continues this week. Thanks to a stir-fry dish I shared with you back in June, I still had half of a package of lo mein noodles hanging out in the cupboard. When Joey plopped a bag of shrimp in our cart on a recent grocery trip, I decided I needed to find …
Continue reading “Easy garlic pasta recipe is too ‘shrimp’le to fail”
One of the downsides of spending as much time on food blogs and looking through recipe books as I do is I often discover that the photos are not a good representation of every recipe. That was definitely true with this week’s recipe. This was one Joey shared with me after finding it on social …
Continue reading “There’s barely a shred of evidence of veggies in this dish”
There are many times when I silently curse my past self for inconveniencing me in the present. I’ll fail to put something away correctly or decide I’ll totally remember we’re out of something rather than putting it on the shopping list, etc. But the past couple of weeks, I have been pretty proud of past …
Continue reading “Wrap up your dinner plans with crispy lumpia”
People often comment that they don’t understand how Joey and I can work together as a married couple and not want to kill each other. Honestly, 99 percent of the time, we get along really well, both at home and at work. If there is something that could spell trouble in paradise, though, I’d say …
Continue reading “Want a veggie stir fry this week? I say go ‘floret’”
Just when I think I have explored every part of the produce section, I find something new to try. This time, it was bok choy. Bok choy, according to the Food Literacy Center website, is considered the oldest green in China, harkening back to the fifth century. It is sometimes referred to as “Chinese cabbage,” …
Continue reading “Easy potsticker soup will have you shouting for ‘choy’”
I know it’s January and I should have tons of goals in my mind for 2025, but honestly, I haven’t considered very many resolutions for myself. Well, I do have a couple, but of course, they’re all cooking related. The first is to master my new pasta roller, which already had its maiden voyage with …
Continue reading “It’s a wrap on these tasty dumpling pockets”
In an interview with the Food Network, Chinese food expert Nadia Liu Spellman explained hoisin sauce, a condiment that is new to my refrigerator as of this week. “I would call it the ketchup of Chinese cuisine, because it’s used as an ingredient but also as a finishing sauce and condiment,” Liu Spellman said in …
Continue reading “‘Hoi’ can’t recommend these Mongolian noodles enough”
One of the most popular questions I get from people when they find out I write a recipe column is whether I have had any food fails when trying new dishes. The answer is a resounding yes. And if you were to ask me what the biggest fail of all time was, I would, without …
Continue reading “Prepare a honey of a meal for dinner this week”
