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Seriously Asian: Stir-Frying Vegetables

hooray! water spinach is my favorite vegetable of all time. i love the multitude of leafy greens to choose from in the Chinese supermarket... makes healthy cooking/eating a breeze on a hectic week night. thanks for the article!

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

The first time I had shaved ice was in Taiwan. Shaved ice, lots of fresh mango, all drizzled with sweetened condensed milk. In oppressive heat, it's much more refreshing than ice cream. These days, manual ice shavers can be found in many of the Asian/Chinese supermarkets that carry housewares. I was so happy and surprised the first time I found one. Then I began to notice that most of my local (NYC) Asian-centric supermarkets carried them, I just hadn't been looking for them. They're usually hiding amongst the rice cookers. The manual one requires a lot of arm power, but it should only be about $20.

From Serious Eats

How to Make an Ice Cream Smore'wich

Frozen smores are another alternative. They are awesome, easy to make, and much less messy than the traditional smore. The non-campfire version as follows:

Take one graham cracker square (1/2 of a whole rectangular cracker) and put it on a microwave-safe plate. Place two squares of Hershey's milk chocolate on the cracker. Place one jumbo air-puffed marshmallow on top of the chocolate. Microwave for 20 seconds on high. (Chocolate will get melty, marshmallow will get enormous.) Immediately place another graham cracker square on top and gently press. If you can resist eating, put it (on its plate) in the freezer and freeze for at least an hour. Chilly deliciousness for around 75 calories. Yummm!

From Serious Eats

Mario Batali's Jarred Pasta Sauces

You can find the sauce online at www.cooking.com under Gourmet Foods > Sauces & Marinades > Pasta Sauces.

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From Recipes

Seriously Asian: Stir-Frying Vegetables

hooray! water spinach is my favorite vegetable of all time. i love the multitude of leafy greens to choose from in the Chinese supermarket... makes healthy cooking/eating a breeze on a hectic week night. thanks for the article!

From Recipes

How to Make Patbingsu (Korean Shaved Ice)

The first time I had shaved ice was in Taiwan. Shaved ice, lots of fresh mango, all drizzled with sweetened condensed milk. In oppressive heat, it's much more refreshing than ice cream. These days, manual ice shavers can be found in many of the Asian/Chinese supermarkets that carry housewares. I was so happy and surprised the first time I found one. Then I began to notice that most of my local (NYC) Asian-centric supermarkets carried them, I just hadn't been looking for them. They're usually hiding amongst the rice cookers. The manual one requires a lot of arm power, but it should only be about $20.

From Serious Eats

How to Make an Ice Cream Smore'wich

Frozen smores are another alternative. They are awesome, easy to make, and much less messy than the traditional smore. The non-campfire version as follows:

Take one graham cracker square (1/2 of a whole rectangular cracker) and put it on a microwave-safe plate. Place two squares of Hershey's milk chocolate on the cracker. Place one jumbo air-puffed marshmallow on top of the chocolate. Microwave for 20 seconds on high. (Chocolate will get melty, marshmallow will get enormous.) Immediately place another graham cracker square on top and gently press. If you can resist eating, put it (on its plate) in the freezer and freeze for at least an hour. Chilly deliciousness for around 75 calories. Yummm!

From Serious Eats

Mario Batali's Jarred Pasta Sauces

You can find the sauce online at www.cooking.com under Gourmet Foods > Sauces & Marinades > Pasta Sauces.

From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

Anything with less than three ingredients. In the summertime it could mean an 1/2 a fresh pineapple, a couple mangoes, a pint of strawberries. If I'm motivated enough to boil water, I'll eat half a bag of edamame. Two staple "meals" are oat cereal with dried fruit and nuts and a bowl of sticky rice with seaweed, wasabi and bonito sprinkles. Then there's always getting sushi delivered to the house...

From Recipes

A Tofu Throwdown: Lions Head Meatballs vs. Tofu and Orzo

Ugh pasta with tofu? This is a flavor combination that is neither compelling nor palatably inspiring. No matter how much vinegar or how many brine-based ingredients you throw into the mix. Also, pasta and tofu seems a bit of textural redundancy. The dish isn't even aesthetically pleasing!

I've been a huge fan of the addition of tofu to Chinese-style meatballs. It lightens the texture significantly and gives an overall cleaner taste to the dish. For a healthier version, instead of frying, you can also throw these same meatballs into a gently simmering (light) stock, broth or soup. However, I would suggest making them the size of golf-balls, or slightly smaller. Add a couple fistfuls of coarsely chopped Napa cabbage to the broth. You can sub out the pork for chicken, too.

Yum-- I think I know what I'm making for dinner tonight. Thanks Chichi!

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