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• abc kitchen’s vermont gold vodka thyme lemonade
• artichoke dip from Freeman's in NYC
• baked sushi

  We made this dish for our friends the night we hosted the Holiday Karaoke Extravaganza that turned into the Epic Loft Party. One of us asked for this recipe after trying it at a party we had attended a few years back, and now we are passing it on so that you too can share this at your next party! Adapted from a recipe from our family friend Shelley Kurata who in turn got it from Kathy Kurata. mayonnaisesour creamkambokotobiko roegreen onionsshitake mushroomsricecooking sprayfurikakekorean seasoned nori
• Bakesale Betty's Coleslaw
• big d's beef machaca

  Our fall intern Darren indicated in his flavor profile that he really likes beef machaca. No one on the team had tasted machaca before, so we set out to make it. Our recipe has been combined and adapted from the ones posted on Food Network and Epicurious. We served this with the coleslaw recipe from Bakesale Betty's. The machaca and the coleslaw were delicious together! Standing at 6 feet tall, Darren is the tallest member of our team. He towers over all of us, so we've nicknamed Darren "Big D." :) lime juiceworcestershire sauceMaggiwatergarlicserrano chilecuminchili powdersalt and pepperolive oilskirt steakvegetable oilyellow onionbell peppergarlicserrano chilesdried oreganocuminsalt and pepperbeef brothdiced tomatoesTabascosalt and peppertortillaslimesalsalettuceguacamole
• braised short ribs in red wine sauce

  This is such a delicious and easy way to prepare braised short ribs. The pressure cooker does most of the heavy lifting. You just need to brown the meat, soften the veggies, toss in some flour, then add everything else. The frozen pearl onions help reduce prep time. We dug this out of a vintage Jacques Pepin book, The Short-Cut Cook. short ribsrendered fatfrozen pearl onionscarrotsgarlicflourherbes de Provencesaltblack pepperred bliss potatoesred wineparsley
• butternut squash soup with fennel sausage and chestnuts
• carroll shelby's chili

  Carroll Shelby was a car designer, most famous for the Shelby Mustangs, yet also famous for his chili mix. We always have a packet in our pantry. This recipe is easy to make and tastes way better than canned chili. We've modified the ingredients and proportions to our taste, and we sometimes make it ahead of time then simmer it on low to reheat it. It seems to taste better the next day. This simple crowd-pleaser disappears quickly. :) oiloniongarlicground beefCarroll Shelby's Chili Kitsaltdiced tomatoeswaterbeanssteamed ricecheesesour creamcilantrogreen oniondiced onionhot sauce
• carrot & scallion salad
• carrots with rosemary & thyme
• chapchae (korean glass noodles)
• charles phan meets momofuku banh mi (vietnamese sandwich)
• cherry tomatoes with black truffle salt
• chicken caesar salad recipe from the anthonys

  When our family travelled to Washington DC in 2010 to visit the Anthonys, their long-time family friends, they came home with this amazing chicken caesar salad recipe. We'll often make this after a trip to Costco. We'll shred the breast from the rotisserie chicken, make the croutons from their roasted garlic bread, and cut up romaine lettuce from there. This is a versatile and tasty dish that can be portioned as an appetizer or as a meal. We are always excited when this dish is on the menu for the day. chicken breastsolive oilgarlic breadgarlicsaltlemon juiceWorcestershire saucelight mayonnaisesalt and pepperanchovy pasteextra light olive oilromaineparmesan cheese
• chilled gelatin mold (panna cotta)
• chocolate cake shot

  I used to work with this woman named Kate who loves desserts and chocolate. She ordered this shot one day at happy hour, and I was really surprised that the shot really tasted like chocolate cake. I now whip this up for dessert lovers or for family during the holidays. lemon wedgessugarvodkafrangelico
• cook's illustrated carrot cake
• cook's illustrated char siu (chinese bbq pork)
• cook's illustrated charred broccoli
• cook's illustrated chicken tikka masala

  Chicken tikka masala is one of our favorite dishes to order at an Indian restaurant. With all the cream involved, it probably isn't the leanest option on the menu, but the sauce sure is delicious! This recipe yields a lot of food, so invite people over to share or get ready to eat it for a few days in a row. We sometimes serve this with roasted cauliflower instead of rice. cumincoriandercayenne peppersaltchicken breastsgarlicgingerplain yogurtvegetable oilvegetable oiloniongarlicgingerserrano chiletomato pastegaram masalacanned tomatoessugarsaltheavy creamsaltbasmati ricecilantro
• cook's illustrated schools us on how to make filipino adobo
• cook's illustrated shrimp tempura with dipping sauce

  This is THE way to make shrimp and veggie tempura. The folks over at Cook's Illustrated are brilliant! With the use of vodka to help ensure lightness, the fried tempura coating turned out perfect. This recipe yields more batter than needed, so we usually fry up some portabello mushroom strips with the remaining batter. This recipe will leave you with a pretty big mess to clean, but it's so worth it! soy saucemirinsugarsesame oilgarlicgingerscallionvegetable oilflourcornstarcheggvodkaseltzer watershrimpkosher saltportobello mushroom
• cook's illustrated veggie curry
• cook's illustrated's salted thin and crispy oatmeal cookies

  This recipe is a fun take on the traditional oatmeal cookie. There are no raisins, and the cookie itself is thin, crispy, and a little salty. Amazing! baking powderbaking sodasaltflourunsalted buttersugarlight brown sugareggvanilla extractrolled oatscoarse sea salt
• cora braganza’s spinach dip recipe
• coriander & mint chutney

  You never know when you'll run into a recipe. In this case, we were in a cab hauling home our very first Le Creuset from the Bloomingdale's sale. The conversation with the cab driver quickly moved to food, and he told us that he was a really good Indian cook. We told him that we had been dying to know how to make that lovely cilantro chutney served at Dosa (with papad) and at Naan and Curry (with chicken tikka masala), and he easily rattled off the ingredients and process off the top of his head. We make this regularly - either when we want to have it with papad or when we have leftover cilantro, green onion, or mint that we don't want to waste. The proportions below are estimates... We usually prepare a batch and adjust ingredients to taste. coriandermintgreen onionlemonyogurtsaltpepper
• cowboy caviar
• cumin-scented lamb sliders from Bocadillos
• curried cucumber sandwich
• daniel boulud's spicy merguez with spinach and white beans
• danny bowien's beer-braised henan chicken

  Eating this dish is an experience. The food is both spicy and spiced. The heat comes from the sichuan peppers & chiles. The spice comes from the combination of spices that actually make up Chinese five spice. The five spice in combination with the sherry gives it a similar flavor profile to that of char siu (Chinese barbecue pork). The meat is seasoned all the way through with this cooking technique. This recipe yields a lot of food, so be sure to share it with friends! Adapted from a recipe posted on the WSJ. chickensaltfish saucegrapeseed oildried red chilesSichuan peppercornsfennel seedcuminstar anisecardamomChinese chili bean pastechicken stockbeersoy saucesugarpotatoessherry vinegarfish saucecilantrosteamed rice
• deviled eggs

  Deviled eggs are one of my favorite guilty pleasures. I tasted my first one in high school, and it blew my mind. I watched my friend's mom as she made it and can recall the recipe up to this day. This recipe has improved over time as I learned how to properly boil eggs per my homie, JP (Jacques Pepin). I don't indicate proportions for this recipe because I just season the yolk filling to taste. eggs mayonnaise dijon mustard sugar horseradishpaprikaparsleycapers
• deviled eggs two ways
• easy chile verde from GQ magazine
• edamame hummus

  This recipe is a testament to how great recipes travel from household to household. I got this recipe from my sister-in-law, who in turn got it from the wife of her father-in-law's cousin. If you taste something that moves you from someone's home, ask for the recipe. Not only will you in turn share it with your loved ones, but you'll also make great connections with others. I've gathered many of my "keeper" recipes this way. Adapted from a recipe from Janice Higashi. edamameonioncilantrogarliclime juicebrown misokosher saltsambalblack pepperolive oilflatbread crispscarrotcelery
• fresh whiskey sours

  I have many memories tied to whiskey sours. Collin, my husband, and I drank whiskey sours the night we met. I then made several batches of this for the wedding of one of my high school girlfriends. This drink was also a success at a recent camping trip. This basic recipe yields a 725 ml batch and can be measured and prepared in advance. When happy hour begins, just add the cocktail to some ice and top with a cherry. lemon juicelime juiceagave syrupwhiskeymaraschino cherries
• gabrielle hamilton's fennel baked in cream (finocchio al forno)

  This is a decadent and delicious way to enjoy fennel. Because fennel is the primary seasoning in pepperoni, our home smelled like pepperoni while it baked. This can be served as a side, or even as main course if paired with a simple salad. We usually make this dish around the time we make make GQ's sazerac-cured salmon so that we can make full use of all the fennel pieces. fennelheavy creamparmesankosher saltblack pepperunsalted butterparmesan
• gigante beans with stewed tomatoes, chipotle, and feta
• GQ's sazerac-cured salmon
• harvest & rowe's greek kale salad
• ina garten's cheddar-dill scones
• ina garten's crostini with tuna tapenade

  This recipe is Ina Garten's decadent and elagant take on tuna tapenade. We suspect that the mascarpone contributes greatly to this dish's addictive flavor. This is perfect to prepare for a party since you have to make it in advance and let it rest in the fridge for at least an hour. If you don't have easy access to a grill (like us), you can simply brush olive oil on the baguette slices and crisp them in the oven. italian tunathymeparsleylemon zestanchovy pastegarliclemon juiceolive oilmascarpone cheesekalamata olivescaperssaltblack pepperfrench bread
• ina garten's greek panzanella salad

  This salad is easy to make, scales well, and is delightfully tasty. The bread cubes balance out the salad components and are crisp on the outside, but soft to the bite. This dish pairs well with pork tenderloin, but could also stand on its own as a lunch entrée. olive oilfrench breadkosher saltred wine vinegargarlicdried oreganosaltblack pepperdijon mustardolive oilcucumberred bell pepperyellow bell peppercherry tomatoesred onionfeta cheesekalamata olives
• ina garten's herb potato salad

  This is a delicious version of potato salad that has tons of flavor without the mayo. It works great for a party because it can be prepared in advance and then pulled out of the fridge when guests arrive. The technique of resting the drained potatoes with a covered kitchen towel yields a tender, tasty potato. It balances out dishes with bold flavor profiles, but also pairs great with subtle flavors. We prepared this as a side for the Bocadillos lamb burger, and paired it with sweet and spicy Korean chicken wings. boiling potatoeskosher saltwhite winechicken stocklemon juicegarlicdijon mustardkosher saltblack pepperolive oilred oniontarragonparsleysalt and pepper
• ina garten's herb-marinated pork tenderloins
• ina garten's lemon chicken breasts

  We make this recipe when the skin-on boneless chicken breasts look good at the market. We got this recipe from our family who in turn got it from their good friends. This recipe is great for entertaining and goes great with any side that absorbs the pan juices. olive oilgarlicwhite winelemon zestlemon juicedried oreganofresh thymekosher saltchicken breastolive oilsalt and pepperlemonkosher salt
• jacques pepin's almond cake
• jacques pepin's asian salad with eggplant
• jacques pepin's black bean hummus with smoked oysters and sour cream

  We found this recipe in an old Jacques Pepin book that was first published in 1990. We decided to check it out since it contained a bunch of ingredients that we like - smoked oysters, black beans, cilantro, and red wine vinegar. Our hunch was right! This is a delicious variation of hummus. Adapted from Jacques Pepin's The Short-Cut Cook. black beansgarlicvegetable oilwalnut oilred wine vinegartabascosaltcilantrosour creamsmoked oysterscilantromelba toast
• jacques pepin's cheesecake dessert
• jacques pepin's chickpea ragout
• jacques pepin's cubed sage potatoes

  This is one of our favorite ways to prepare potatoes. While it does take some time to peel all 24 garlic cloves, everything else is pretty easy. You can also substitute the sage with fresh thyme, oregano, chives, or basil. Adapted from the very first Jacques Pepin book we purchased, Fast Food My Way. baking potatoesunsalted buttervegetable oilgarlicsaltblack peppersage
• Jacques Pepin's Kale Chips

  This Jacques Pepin recipe is so easy to make and is a tasty way to get your veggies in for the day! Use the measurements below as guidelines. We make this so often that we simply add just enough olive oil and salt to lightly coat the kale, then we mix it all together with our hands. It always turns out awesome. Adapted from Jacques Pepin's More Fast Food My Way. curly kaleolive oilsalt and pepperchili flake
• jacques pepin's lamb curry

  This is a great dish to make on a Sunday night. You make a big batch and eat it through the week as it keeps for 5-6 days in the fridge. You could also freeze part of it to eat in a few weeks. The parsley really compliments the apple and banana flavors in the curry. peanut oilboneless lamb legallspicecurry powdercuminbay leavessalttomato pastewateronionapplesbananasteamed white riceparsleychutneyraisinsshredded coconut
• jacques pepin's smoked salmon lavash pizza
• jacques pepin's split pea soup with cracklings

  We were drawn to this recipe for several reasons. * We like split pea soup. * It makes use of leftover chicken skin. * Split peas are inexpensive. * It makes a big pot that can stretch over several meals or feed a party. * Leftovers freeze well. * It’s a Jaques Pepin recipe! We were pleased with the result and would definitely make it again the next time we have unused chicken skin. The crisped chicken skin kind of tastes like chicharon (deep-fried pork rind) in this dish. Adapted from Jacques Pepin's Essential Pepin. chicken skinonionsgarlichamwater or brothherbes de Provencesaltblack peppertabascosplit peas
• jacques pepin's sweet & spicy chicken curry

  JP = Jacques Pepin, our kitchen hero This is the tastiest pile of mush I've ever had. The curry isn’t made from a packet but from spices, banana, and apple. It was so fascinating, we had to try it! This dish keeps for a few days in the fridge and is even better the next day, so don’t hesitate to cook a big batch! Adapted from Jacques Pepin’s latest book, Essential Pepin. unsalted buttercanola oilchicken legsonionsflourcurry powdercuminsaltblack peppercayenne peppergarlicwatergranny smith applebananatomatofresh mintsteamed rice
• jacques pepin's white bean purée

  This bean puree is great with chicken, veal, roast beef, or lamb. Leftovers reheat easily in the microwave. vegetable oiloniongarlicwhite beansblack peppersaltunsalted butter
• Jacques Pepin's Zucchini Tomato Gratin
• jerusalem's basmati & wild rice with chickpeas, currants & herbs
• jerusalem's roasted butternut squash & red onion with tahini & za'atar
• julie's pecan crisps
• kalbi jjim (korean braised short ribs)

  We decided to make this recipe when we saw that the butcher was selling amazing short ribs. Short ribs and vegetables are basically simmered together in a mixture of soy sauce and aromatics. We pieced together the recipe from several recipes we found online and scaled it down for a household of two. This dish made for a great Sunday supper. pearkiwigarliconionsoy saucesesame oilmirinshort ribswaterdaikon radishcarrotgingershiitake mushroomssteamed ricepine nuts
• kimchi hot dog
• korean baeckeoffe
• Lavash Pizza with Peanut Butter
• lumpia

  We brought a batch of frozen lumpia with us on the plane to LA for the Christmas holiday and fried it up right before the family party started. The lumpia was gone in 10 minutes. :) Lumpia is a popular Filipino party appetizer. Because lumpia takes a lot of work to prepare, but because it also freezes well, it is often prepared in bulk. I distinctly remember having to help with the lumpia rolling sessions in my mom’s kitchen. Adapted from recipes from my mom and my Tita Menchu. This recipe yields a gazillion pieces. lumpia wrappercelerycarrotsonionswater chestnutgarlicgreen onionsblack peppergarlic saltshrimpground beefground porkeggseggsegg whitecanola or peanut oil
• matt's braised chicken with preserved lemons and olives

  We love any opportunity to use preserved lemons in a dish. This recipe came from my old coworker Matt. We’ll often cook this up for guests because it’s relatively easy to make, and it’s impressive enough to serve to company. All of the proportions can be adjusted to taste and availability. Leftovers keep really well and taste even better the next day. basmati riceturmericpaprikacayenne peppercoriander seedsblack peppercinnamonras el hanoutchicken thighsyellow oniongarlicgingerwhite winechicken stocksaffronolivespreserved lemonsolive oilgreek yogurtcilantro
• meatballs and home made marinara sauce

  This recipe is one of our favorites for several reasons. Although it takes quite a bit of prep work, the recipe’s components store well and reheat beautifully. Also, the marinara sauce and the meatball meat can be repurposed for use in other dishes such as puttanesca, eggplant parmesan, and lavash pizzas. We pass on the pasta for this dish and simply serve it up with toasted baguette with goat milk butter. The marinara recipe is adapted from Mario Batali and the meatball recipe is adapted from Ina Garten. whole tomatoesspanish oniongarlicfresh thymecarrotextra-virgin olive oilred pepper flakesaltunsalted butterfresh bread crumbsseasoned dry bread crumbsitalian parsleyparmesankosher saltblack pepperground nutmegeggground vealground porkground beefwarm watervegetable oilolive oilprovolone or swiss cheesecrisped baguetteparmesan cheeseitalian parsley
• mexican chopped salad with cumin dressing from LA’s Border Grill
• mexican shrimp cocktail
• Mission Street Food's Sesame Avocado Brown Rice with Unagi
• mom's ground beef tacos

  This recipe is nothing fancy... it's just how mom made tacos growing up. Nonetheless, taco night is always exciting! We buy taco seasoning in bulk from San Francisco's Rainbow Grocery. If we have leftover taco meat, we use it to make taco lavash pizzas the next day. vegetable oilonionsgarlicground beeftaco seasoningwatertaco shellstaco meatcheeselettucetomatoavocadojalapeñoblack olivessour creamhot saucecilantro
• momofuku milk bar's corn cookie

  The first time we tasted this cookie, a coworker had gifted it to us. We took one bite and we were blown away! As we chewed away and breathed in through our noses, this cookie exuded such an intense essence of corn. It was delicious and comforting. Adapted from Momofuku's Lucky Peach Magazine. buttersugareggall-purpose flourfreeze-dried corn powdercorn flourbaking powderbaking sodakosher salt
• momofuku's pork belly
• momofuku's slow-poached eggs

  These eggs are the kind of eggs that come with ramen served at Momofuku's noodle bar. The egg, already fully poached inside its shell, is cracked into a small bowl tableside, then is gently dropped on top of the ramen. The key to getting the poaching right is to make sure that the egg never touches the bottom of the pot. According to David Chang's Momofuku, the water temp at the warm springs is just at the right temp for poaching, so women in Japan go to the springs with baskets of eggs, soak with them for about 45 minutes, then go home with soft poached eggs. We have made these at home with a dutch oven and veggie steamer, and have enjoyed them with ramen, alone with some salt, and even fried. eggs
• mom’s leche flan recipe (filipino condensed milk flan)
• mom’s paksiw na pata recipe

  Paksiw (pak-see-eww) na pata is a savory, saucy, and fatty pork dish that my grandma used to make. I have fond memories of eating this in our kitchen booth in the afternoon light. This dish is definitely a guilty pleasure, so I won’t make it too often, but it’s good to have this recipe recorded. banana blossompork legsoy saucevinegarwhole peppercornbay leafsteamed rice
• moroccan chickpea stew 1.0
• mother-in-law's banana cake with mascarpone filling
• mother-in-law's chinese chicken salad
• mother-in-law's veggie dip

  We just love this dip. It reminds us of visiting our family during the holidays, and it gets us to eat lots of vegetables. Whenever we, in turn, make it for guests, they always ask what's in it. We'll typically serve it with cucumber as an anchor, and then mix in whatever fresh vegetables are in season. The amounts below are estimates, so feel free to adjust all ingredients to taste. chivesdillmayonnaisesour creambeau monde seasoningcucumber
• mrs. braganza's thyme and tarragon chicken

  This is one of our favorite chicken dishes, and it is crazy easy to make. We've been cooking it since college and learned it from our friend's mom. Something magical happens when the flavors of the thyme, tarragon, mayo, and dijon combine and intensify. This recipe easily scales. Just remember the proportions of 1 teaspoon of each herb (dried) and 1 tablespoon of each sauce per chicken breast. You may need to adjust cooking times depending on the thickness and quantity of your chicken breast pieces. fresh thymefresh tarragonmayonnaisedijon mustardchicken breaststeamed rice or cooked quinoa
• Parmesan phyllo pizza with onions and tomatoes
• parmesan rosemary pinwheels

  We got this recipe in 2003 when we attended a Pampered Chef demo at our friend's home. While we still own the awesome ice cream scoop we bought from there (the handle is filled with this liquid that takes the heat from your hand and transfers it to the spoon end to make it super easy to scoop), we think that this recipe is the most valuable thing we got from the demo. These parmesan pinwheels are great fresh out of the oven. Pass them around as nibbles to accompany cocktails. crescent dinner rollscream cheeseparmesan cheeserosemary
• pear & ginger delight

  Our friend Maya came back from the holidays one year and raved about this cocktail that her brother had made over break. We recreated it that week and loved how complex it tasted even though it was so easy to make. We'll often make this drink for our guests who love sweets. pear vodkaginger liqueurlemon
• pear brandy sparkler

  LOVE this drink! There's no citrus to squeeze, so this crowd-pleaser is really fast to prepare. The pear brandy gives the champagne a kick, yet also compliments it. It adds a welcome feeling of comfort and warmth, especially during the holidays and fall. The angostura bitters add a subtle cinnamon spice. Many thanks to Maya Pacheco for gifting me this recipe along with my first bottle of J Pear Liqueur! I've tried other types of pear brandy and the one from J Winery is simply the best. pear brandybitterschampagne
• pork tenderloin and phyllo with thyme and dijon

  This dish is great for elegant yet effortless entertaining. It is also relatively cost-effective. The mustard and thyme bolster the pork tenderloin, the phyllo wrapper adds just a touch of texture, and the chutney pulls it all together with its moisture and sweetness. Our friend Catherine introduced us to this recipe when she hosted us for dinner back in 2004, and we have since served this as the main course of special meals for friends and family. pork tenderloinsaltblack peppercooking spraydijon mustardthymephyllo doughmango chutney
• preserved lemon hummus
• quick cooking mirin salmon

  This dish is a weeknight winner and yet is also impressive enough for entertaining. Marination is a prep step, so it requires a little bit of pre-planning. But after all the prep and marination is complete, the salmon only takes a few minutes to cook. The level of effort to make this dish is so low considering how flavorful it is. In this preparation, the salmon is beautifully rare with a nice char on its base. Marination ensures that the fish is seasoned through. The lemon dressing compliments it perfectly, being just the right proportion of salty, bright, complex, and rich. mirinsoy saucebrown sugarTabascoextra virgin olive oillemon juicesesame oilsaltTabascosalmonsesame seeds
• recipe for chicken in caper, cream, and white wine

  We first tasted this dish when we attended a grad school party at our professor's home. We got pleasant flashbacks of the rich and savory flavors the next day and couldn’t stop thinking about it, so we asked our professor for the recipe. We were delighted to learn that it was so easy to make! We like to serve this dish with crunchy baguette for texture contrast, but our friends who have made this dish report that it is also good over a bed of pasta. Maximum measurements are estimated below, but this is a very flexible dish so you can adjust quantities to your personal taste. chicken breastcanola oil and olive oilwhipping creambutterwhite winecapersbaguette
• rick bayless' woodland mushroom torta with goat cheese

  This is such a delicious version of a torta. The mushrooms become bright when baked with the mojo. The tangy goat cheese compliments it, and the black beans make it a satisfying meal. We'll sometimes enjoy leftovers with eggs the next day. You can make this into individual sandwiches, or you can assemble it with one long loaf and then cut it into pieces. crimini mushroomsshitake mushroomsoyster mushroomsmojosaltepazoteolive oilgarlicblack beansbolilo rollsgoat cheesearugulasalsa
• rick bayless’ sun-dried tomato guacamole
• ryan scott's curried butternut squash soup
• salmon with breadcrumb, olive, and sun-dried tomato crust
• savory shortbread crackers with roquefort cheese
• sisig nachos
• slanted door's spring rolls
• smoked salmon platter
• snapple peach iced tea (for grown ups)

  We spotted the Absolut Wild Tea vodka for the first time at SF’s Mission Bowling Club. As fans of tea-like cocktails, we asked the bartender to mix drinks out for us. At first sip, it tasted reminiscent of Snapple’s peach iced tea, hence the cocktail name. vodkalemonagave syruporange bitterswater
• spicy eggplant, pork, and tofu stir fry
• spicy mezcal margarita
• stewed kale
• sweet and salty chex mix

  honey nut cheerioshoney comb cerealcheez-itcaptain crunch cerealjapanese sesame stickshoney sesame stickscorn chex cerealwheat chexlight corn syrupdark brown sugarbuttervanillacashewsjapanese peanut crackerssynder's butter snaps
• Thai chicken & mushroom soup (doubled for parties and to store)

  I made this soup for friends and family during the 2013 holiday season. Everyone loved it! Processing the lemongrass and shallots is the most time-consuming part, so I now chop it up in a food processor. I'll make this doubled version of the recipe for parties, or I cook half of it at a time for smaller groups. To make the soup a meal, serve it over steamed brown rice. vegetable oilshallotslemongrasscilantrofish saucechicken brothcoconut milkcoconut milksugarwhite mushroomsskinless chicken breastslime juiceThai red curry pastefish saucesteamed brown ricecilantro leavesserrano chilesscallionslimes
• the tacolicious chipotle tuna tostada with crispy leeks
• tita menchu’s beef lumpia
• tita menchu’s cassava cake

  This is my Tita Menchu’s signature dessert. She often prepares this for our family parties. Tita Menchu got this recipe from her friends in New Jersey and she has modified it to suit her taste. The base cake is made out of shredded cassava (yuca), and the topping is essentially a leche flan. This dessert is served at room temperature, and tastes best after resting for 30 minutes. egg yolkscoconut milksugarbuttercassavaegg yolkscondensed milk
• tuna tacos with pickled veggies
• who is john “galp?” (how to make a cocktail with gin & apricot liqueur)

  John Galt is one of the characters from Ayn Rand’s Atlas Shugged. GALP is the pneumonic device we use to remember the ingredients of this delicious drink we once had at San Francisco’s 81 Proof. This drink meets our cocktail requirements of being strong, tart, and not too sweet. It’s easy to make on the spot at home because we usually have everything on hand. This drink tasted great after spending a whole Sunday working on numnums. ginapricot liqueurlimepeychaud bitters
• winter white chili

  olive oiloniongarliccuminchicken breasthominycorncreamed corngreen chileschicken stockoreganochili powdercanned tomatoessalsa verdecheesecilantroavocadohome fried corn tortilla strips