In her latest cookbook, Simply Nigella, Nigella Lawson has included a few Thai and Thai-inspired recipes the most attractive (to me) of which is the one titled, “Thai Noodles with Cinnamon and Shrimp” (“Prawns” in the British version). The moment I got my hands on a copy of the book and saw this recipe, I knew I had to make it. Continue Reading →
Five years ago, I brought naem to your attention. Since then I’ve shown you how to make a pork rib version and a beef short rib version of it. I’ve sneaked into the kitchen of a restaurant in Chicago that serves a crispy rice salad featuring this cured meat. I’ve dragged my rear end to a street stall in Bangkok in the middle of the night to bring you another version of said rice salad with naem. Most recently, I’ve also shown you how you can add naem to a Thai-style omelet. So I’ll assume you’re familiar with this type of cured pork* that’s heavily consumed in Thailand, Vietnam, Cambodia, and Laos. If not, please read this post. Continue Reading →
You know what’s really great about being older? You become much better at seeing right through nonsense. You’ve got good not only at seeing that the emperor has no clothes on but also at being confident enough to say out loud that the dude’s naked. I don’t like the physical part of getting older. But, man, this part, I love.
Years ago when my nonsense detector wasn’t working as well as it is now, I used to think that anything worth your while must be difficult to obtain/attain, difficult to understand, difficult to emulate, long, fussy, complicated, convoluted, mysterious, or out of reach in some way. I’m so through with that kind of thinking; it’s childish and rooted in a lack of self-trust, and it had never served me well.
This change has affected all aspects of my life these days, including how I eat, how I cook, and which cookbooks I buy. I’ve noticed that the older I get, the easier it is for me to part with certain types of book and the more tightly I cling to certain types. I’ve come to treasure cookbooks that are simple, humble, approachable, and highly usable. It’s these cookbooks that have survived the annual pruning of my book collection year after year after year. Continue Reading →
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- Red Curry of Chicken and White Asparagus, Inspired by Pinto by Chak January 18, 2016
- Baked Ham with Sweet Chili Glaze December 23, 2015
- A New Book December 2, 2015
- Thai Noodles with Cinnamon and Shrimp from Simply Nigella November 18, 2015
- Fried Rice with Cured Pork (ข้าวผัดแหนม) November 15, 2015
- Gingered Chicken Stew October 23, 2015
- How to Score Squid: The More Practical Kind of Food Carving October 3, 2015
- Jim Jum: Hot Pot Isan-Style September 22, 2015