Orange Chicken

Orange Chicken

A traditional dish from Chinese-American restaurants, orange chicken consists of crispy fried chicken mixed in a tangy, sticky citrus sauce. But, others would argue that if you've just ever ordered it for takeout or delivery, you've been losing out.

There is much to be said for the delicate balance of orange chicken prepared in the style of takeout when it is first removed from the pan. You simultaneously experience the crunch and the savoriness. But after 30 minutes, forget it. Just out of the pan, it tastes so much better. Thankfully, it's simpler than you may imagine to bring the staple of Chinese takeaway home.

"Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go." - Anthony Bourdain

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Pizza Craving

A quick comfort dish for people who don't want to cook, but still want a filling meal A calming, stress-free meal. Cooked, delivered, and ready to eat, and so simple to reheat

“We must have a pie. Stress cannot exist in the presence of a pie.” ― David Mamet

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Among my favorite comfort dishes is sinigang. I ate sinigang as a child. My father would prepare it at least once a week, typically with pork. I enjoy using shrimp when I make it.

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 Sinigang Shrimp Soup 

Adobo’s rival for the honor of becoming the national dish of the Philippines is sinigang. Depending on the fruit that soured the meal, it has a wide variety. Fruits cultivated in the Philippines such as sampaloc (tamarind), kamias (bilimbi), bayabas (guava), and calamansi (Philippine lime) are frequently utilized. I recreated this dish using lemon, a year-round fruit that is simple to find. This soup has a strong flavor profile, similar to many Filipino cuisines, with notes of umami, sour, salt, sweetness, and spice. Save the shrimp or prawn shells and heads, cook them in the broth for at least 10 minutes, and then sieve for a richer-tasting stock. I use a mildly adapted version of the Italian condiment gremolata made with parsley, lemon zest, and garlic to season sinigang for an added kick.

“Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.” – Anthony Bourdain

The Soup Spoon Cafe

The most enjoyable meals in life are those shared with loved ones or close friends. My fondest memories of food are of watching my father prepare and serve his own meals to our family. It makes me so happy recounting the family dinners from my youth.

One cannot think well, love well, sleep well, if one has not dined well. -Virgina Woolfe

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Szechuan Eggplant With Beef

A delightful balance of spicy and savory, the dish is one of my favorite ways of cooking eggplant. The whole purpose of the spices and ingredients that I use, like star anise, Shaoxing wine, and aromatics like ginger and scallion, is to enhance the inherent flavors of my chosen protein and vegetables. A friend described the food as fresh, vibrant, and aromatic. Mission accomplished, I suppose.

In cooking you’ve got to have a what-the-hell attitude. – Julia Child

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Pepper Steak and Onions

There is no doubt that cooking has gotten more efficient. I've been putting more of an emphasis on making great, straightforward dishes that are also quick to prepare, like this marinated beef, which takes very little preparation time and is really flexible. It is intended to be grilled or pan-fried on a cooktop. The marinade goes nicely with beef, chicken, or pork. It's a great main meal for a busy weeknight.

The type of beef is crucial. My preferred cuts are trimmed hanger steak or boneless short rib, but top sirloin, rib eye, or skirt steak would also work nicely in this recipe if they are tender and well-marbled. The secret is to slice the meat thinly so that the marinade ingredients may be absorbed rapidly.

“There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.”― Robert Frost

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