I love soups in the summer despite the heat and humidity. I always could go for a bowl of pho or ramen. So I decided to make a salad with a “thin” broth.
I used to very much dislike figs, mostly because I hated the taste of those awful fig newtons. I always thought it tasted like eating paper with some jam.
Another long work day. For a quick salad meal, I opted to my favorite dish. Ramen. Instead of making it as a soup, I decided to stir fry it over lots of cabbage.
Today was my first day as a freelancer again! It was a long work day that by the time I came home, it was getting late. What better way for a quick dinner than a Boboli pizza with salad and no cheese.
It’s a new week of salad and I wanted to start fresh. After finally figuring out that swiss chard is not a veggie I can eat raw, I decided to cook it up and serve it with a light curry sauce.
Friday nights, I allow myself to indulge from my home cooking by eating out. Astoria has been growing its restaurant listings so I tend to stick around home base where I found this amazing Italian restaurant called Vesta.
Well, it’s another Friday in the office. This dish, due to the daikon, had quite a smell so I took it out to eat in the bleeding sun, burning onto the gray concrete. Where is a shade when you need one during lunch? Oh, right behind that cheesy Melt shop.
This salad should have been taco salad but I didn’t have all the ingredients to make it so I opted for a similar taste and texture.
June 18 was our first CSA pick-up EVER. It was rather exciting seeing all these buckets of fresh vegetables. Everyone had a selection of veggies to pick out. And I stood there thinking, I must be way over my head thinking I can cook all this vegetable for an entire week.
After a great first day at SmashingConf at The Times Center is hot, sweaty NYC, I wanted to come back to a nice cool salad that didn’t require too much heat. This salad is a nice cold dish and can be prepared in advance. Only the noodles and shrimp is needed to be cooked. And…
Back to meatless Mondays! As it is half week due to a design conference, which requires me to make salads that are commute-able, I opted for less fancy and just kept to the basic.
It’s the 3rd week of salad. There was a grapefruit on the table for about 2 weeks now. I didn’t want it to go spoil so I decided to make a very simple salad with one of my favorite seafood, scallop.
The weekend started with a bright beautiful clear morning. It was the perfect day for a walk to the farmer’s market where I got some more vegetables. I’m finding that as I’ve gone through all these salads, I’m buying and eating more vegetables. It’s a great feeling when I go to bed and I don’t…
Genoa is known for many things and pesto is one of them. I’ve never found a place stateside that has made the same pesto sauce, creamy, light green, fresh basil taste. It always feels like old basil, dark and gloomy. In Genoa, they use baby basil. That’s the key. Never use old basil to make…
Many moons ago, for Memorial Day, my friends and I used to take a trip up to Bear Mountain to have a barbecue. We’d pack up food, drinks, and our dogs and take the hour long trek up away from the busy city life.
I lament often to my friend that banh mi used to cost $1 and came with a free drink back when I was growing up in Lowell. Now it’s a couple dollars more but in New York City, it’s like $8 or more! Unless you’re in Chinatown but that’s still almost $5. Ah, those days…
What a humid, muggy, and cloudy day in Queens. Summer arrives next week and the city isn’t quite prepared.
It’s back to Meatless Monday and I was really craving Caesar salad. However, since Caesar salad does have anchovy as a base, I had to find another similar dressing that was thick and creamy. I had loved the tahini dressing for the falafel salad and wanted to reuse it.
A new week of salad! The green market in Socrates Sculpture Park, Astoria returned this weekend for the summer. I went early in the morning on Saturday to see what fresh veggies I could snag. Of course, I think it would have been if I an idea of what recipes I would like to try…
Technically, this recipe is called Vietnamese crepe salad but I didn’t use all the traditional vegetables because I wanted to see what other vegetables and/or fruit would be good with this dish.