I grew up eating string bean tempura. For as long as I can remember, my whole family would meet for dinner at a hibachi restaurant, where the meal has remained consistent for, quite literally, my lifetime. First comes hot hand towels, followed in succession by soup, salad, shrimp and string bean tempura, the hibachi meal, and then the best vanilla bean ice cream, which my uncle would routinely melt into ice cream soup on the still-hot cooktop. For all of … Continue reading
This thin and crispy chicken reminds me of an amped-up schnitzel: its perfectly golden crust is spiked with mustard, lemon, and oregano. The combination pairs wonderfully with a fennel salad tossed in dijon dressing, but the salad and chicken could each shine individually as well. I zeroed in on this recipe in the Smitten Kitchen cookbook after I was at a complete loss for cooking inspiration after a spate of Thai dishes. This recipe kicked me back into gear. After … Continue reading
UPDATE: New and improved recipe is here! I LOVE LATKES! They are my favorite part of the holiday season. My good friends Scott and Robert hosted a fabulous Hanukkah dinner party, and Scott came over so we could make latkes for the evening. We had a great time, and my apartment still smells scrumptious. We winged the recipe because both of our families traditionally use the Manischewitz latke mix, which is wonderful and homey in its own right. But we … Continue reading