Originating in northern Mexico and beloved throughout the world, flour tortillas are versatile, delicious and practical. Fill them with beans, cheese, vegetables and meat for a hearty burrito, or flatten them out on a griddle for a crispy quesadilla dripping with melted cheese.
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This is my spin on the famous white clam pizza hailing from New Haven, Connecticut. The addition of grilled sweet onions, cherry tomatoes, and parsley on top of the crispy whole rye crust take things to a new level. While you can use any grateable cheese, like parmesan or romano, I prefer aged asiago. You can also add mushrooms or capers, and substitute with your choice of protein, such as shrimp, lobster, chicken, or pork belly.
Like spring pancakes, this dish originates from the Shandong province, but Chinese American chefs have adapted it to locally available ingredients. The Chinese version is made with pork, egg, bamboo shoots, day lily, wood ear mushrooms, and seasoned with soy sauce, rice wine, sesame oil, garlic, and ginger, while the Chinese American version replaces the cucumber and day lilies with cabbage and carrots.
Easy to make and whipped up in a matter of minutes, you can’t argue with a cookie. As long as your leavener is fresh and sifted, and you mix your dry ingredients well before combining with the wet, you’ll have great results time after time.
Making ravioli is an easy way to maximize your pasta skills. It yields very “fancy” results with just a little practice and no special equipment. Fill your ravioli with ricotta or other cheeses, scallops, beef, mushrooms, squash, lobster, or crab.
If you’ve ever made egg pasta dough, it was probably for an Italian dish of some sort, but did you know, Siu Mai – or Shumai, as it’s called in other parts of Asia – is made with the exact same dough!
Wide noodles are easy to make from scratch and taste delicious with seasonal vegetables, seared scallops, garlic and asiago cream.
This luxurious dish features succulent crab cakes in a delicate nest of angel hair pasta. The fine, delicate strands of angel hair have a delightful mouth feel, particularly when paired with other subtle flavors and textures.
In the peak summer months (or any time of year!) nothing tastes as good as fresh pasta with garden vegetables.
Ancient grain pancakes are probably one of the simplest and funnest ways to refresh and upgrade your pancake game.