Category Archives: vegetables


In the summer we try to grill as often as possible. This summer, the book “Planet Barbecue” has been our guide. The yakitori recipe is from the book, with my addition of leeks. The others are made up by me … Continue reading

Posted in chicken, japanese, vegetables | Leave a comment

Tangerine Peel Beef and Kung Pao Mushrooms

Adapted from “Land of Plenty”. Spicy Beef with Tangerine Peel (serves 2-4): 1 lb flank steak oil for deep frying Marinade: 1 1/2 inch ginger 1 green onion 1/2 tsp salt 2 tsp Shaoxing wine or sherry Sauce: 1 dried … Continue reading

Posted in beef and lamb, chinese, vegetables | Leave a comment

Pickled Ramps

I followed this┬árecipe for pickling ramp bulbs. It was absolutely delicious. I used them as salad toppings, sandwich toppings, minced and mixed into deviled eggs. I liked it so much that I saved the pickling liquid for cooking, mixing it … Continue reading

Posted in vegan, vegetables, vegetarian | Leave a comment

Egg Sambal and Coconut Green Beans

This egg sambal recipe is great. The sambal was extremely spicy, and went well with the relatively mild green beans. The green beans are from “Cradle of Flavor”. Green Beans in Coconut Milk (serves 4): 2 tbsp peanut oil 4 … Continue reading

Posted in eggs, southeast asian, vegan, vegetables, vegetarian | 1 Comment

Lechon Manok, Eggplant Salad, Pancit

The chicken and salad are from “Planet Barbecue”. The pancit is more or less my recipe. Lechon Manok (serves 4): 1 chicken, whole 1 cup pineapple juice 1/2 cup soy sauce 1/4 cup fish sauce 1/4 cup rice wine 3 … Continue reading

Posted in chicken, southeast asian, vegetables | Leave a comment

Meatballs in Eggplant Sauce

These are from “The New Book of Middle Eastern Food”. The asparagus is based on a recipe originally calling for spinach. Meatballs in Eggplant Sauce (6 servings): 2 lb eggplant 1 1/2 lb ground beef 2 eggs 3 tbsp bread … Continue reading

Posted in beef and lamb, middle eastern, vegetables, vegetarian | Leave a comment

Homemade Tortellini

Recipes are adapted from “The Essentials of Classic Italian Cooking”. Tortellini Stuffed With Chard, Bacon, and Ricotta (6 servings): Pasta: 3 eggs 1 2/3 cup flour 1 tbsp milk Stuffing: 2 1/2 lb Swiss chard salt 3 tbsp onion, finely … Continue reading

Posted in beef and lamb, italian, pasta, vegetables | Leave a comment