My latest book–in stores now!
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Category Archives: Side Dishes
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This post was sponsored by Ling Ling. All opinions are my own. Chinese Dry Fried Green Beans and potstickers are two of my favorite foods. Served together, they make up one of my go-to quick and easy dinners. Earlier this … Continue reading
This post was sponsored by Ling Ling, all opinions expressed in my post are my own. I loved Chinese food so much when I was a kid that a story started circulating in my family that I was actually part … Continue reading
Along with their famous Tea Leaf Salad, the Garlic Noodles from Burma Superstar are among the deep-down, soul-satisfying comfort foods that I crave. Always. Maybe it’s because they remind me of the carefree days of my youth (okay, my 30s) … Continue reading
Curry hummus on my mind. See, it’s January 8, it’s cold, it’s raining, and I just made a big batch of homemade pita bread. I need something to dip it in, and I want something spicy and flavorful, hearty and … Continue reading
I may have made a big mistake as a mother by leading my son to believe that it’s perfectly normal to come home from school on a Wednesday afternoon to find a fresh batch of homemade pita bread cooling in … Continue reading
I know kale salads are yesterday’s news, but this one—with miso dressing, toasted almonds, dried blueberries, and sautéed mushrooms—is so good that it has replaced all other kale salads in my book. It has become my go-to healthy salad. … Continue reading
I once made a Thanksgiving green bean casserole from scratch. You know, the old-fashioned kind with the creamy mushroom sauce and crispy fried onion topping? Was it good? Sure. But it took me a ridiculously long time to make. Like, … Continue reading
It’s one of my foundational food memories: My little-kid legs sticking to the red vinyl of the restaurant chair, my stomach growling, as I wait eagerly for the dim sum cart to clatter by piled high with my favorite—Scallion Pancakes, … Continue reading
Roasted Carrot Spread is the answer to your appetizer dreams. Flavored with olive oil, tahini, and North African spices (fennel, coriander, cumin, cinnamon, smoked paprika), it is pretty much the best thing since hummus. And let’s face it, as great … Continue reading
Fuyu persimmons are almost too gorgeous to eat. Bright orange and shiny, they hang from their branches like holiday ornaments, brightening the gray fall skies. In season from mid-October through December, fuyu persimmons grow all over my neighborhood, but judging … Continue reading