The inspiration for today’s recipe came from Food Network’s website. Here is the recipe’s original form, but I changed it a bit to 1) accommodate what I had in the fridge, and 2) make it more authentic. Moo Shu Pork is a dish from northern China. It traditionally includes wood ear mushrooms and day lily…… Continue reading Moo Shu Pork and Vegetables
Today’s recipe is for Baklava, a sticky-sweet dessert of contested origin. According to Wikipedia, “It is characteristic of the cuisines of the former Ottoman Empire and much of Central and Southwest Asia. The history of baklava is not well-documented. It has been claimed by many ethnic groups, but there is strong evidence that it is…… Continue reading Baklava
Bear with me, folks. This post is a long one. This recipe sounds complicated and includes a lot of ingredients, but it’s really not that bad. I adapted it from Rachael Ray’s Thai Chicken Pizza recipe, but made several adjustments. It only takes around 30 mins to prep and cook. Honest. Here’s what you’ll need:…… Continue reading Asian (ish) Chicken Pizza
There are few things in life that I love more than Mexican restaurant-style salsa. The Mexican restaurant near our old apartment in Glasgow served the best salsa I’ve ever had, and I experimented for months trying to find the perfect combination of flavors. I really started to panic when I realized we would be moving…… Continue reading Salsa!