Slice of Rice

Some recipes are far more trouble than they are worth.  We have made more than our fair share of dishes that take hours and involve dirty...

What do you do when you have like 3/4 of a pound of Southwestern Pulled Brisket left in the fridge and 3 ripe avocados?  You could make...

When left to his own devices, if I ask Alex to pick out a recipe for dinner he will pick an Asian (or Asian-influenced) recipe nine times...

When I first saw this recipe for Xi'an Potsticker Dumplings I got really excited because they look like the pan-fried pork dumplings ...

Alex and I have a rather glorious All-Clad slow cooker in the closet that we almost never use.  I am determined to change that this win...

There are very few dishes that I am instantly completely and utterly enamored of.  Dishes that I never want to change in any way.  Dishes...

Lunch today felt very... virtuous.  Broccoli from the farmers' market with a spiced yogurt sauce?  How much more virtuous could you b...

I know I mentioned Alex's challenge to make a week's worth of original recipes months ago.  And I also know that we're midw...

After a few weeks of working late and not being able to cook, it has been pretty exciting to be able to cook dinner every night since Mo...

When I went out of town last weekend I instructed Alex to eat leftovers and use up some ground beef we had defrosted.  I thought he was ...

I know, yet another "burger" for the blog.  Only this one isn't really a burger.  It's a Japanese burger without...

As our last Southeast Asian meal before heading off to Colorado, I thought it would be a good idea to use up the remaining Thai ingredi...

There is a Chinese restaurant near my parents' house in Maryland called Michael's that makes a phenomenal version of hong shao ...

Alex has been wanting to make chili in our slow cooker for some time now.  We actually planned on making chili tonight, but we didn'...

This short rib rendang was inspired by the version served at Fatty Crab.  The only experience I have with making any sort of rendang was...

I'm not sure where I came up with the idea for these sliders.  Sometimes the genesis of a particular recipe is clear, but this is o...

So it seems that I like radishes.  A lot.  Who knew?  After we made (and loved) the Sugar Snap Pea Salad with Radishes, Mint and Ricotta...

These short ribs were the dish I originally intended to make on St. Patrick's Day.  But with everything conspiring against me, I tab...