The Kitchen Chronicles

Adventures in City Cooking

Tag: eggs (page 1 of 3)

Collard Greens Ramen

It’s January- a new year and a new decade. I guess that deserves some acknowledgement, or at least it’s probably a good time to take stock of things and make some goals? The lead-up to the new year would have also probably been an excellent time to post something, anything, on this blog, or on Instagram, alongside the rest of the world doing recaps of the 2010s. But instead, without thinking, I was just kind of doing things I felt like doing and, I guess, taking some time for myself. Letting myself sleep in more, not worrying so much about fulfilling arbitrary obligations I’d created for myself, and generally just being nicer to myself.

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Baked Eggs with Feta, Harissa, Tomato Sauce & Cilantro

My cooking game has really taken a nosedive the past few weeks. The number of things I’m juggling – a new role at work, relationships, traveling, a seemingly never-ending to-do list that for some reason doesn’t involve standing by the stove – keeps growing, but the number of hours in a day or week hasn’t changed. I’ve still managed to get out a few projects, but the area that’s suffered the most is the weeknight dinner (also the workday lunch, but this was always the more ambitious of the two). I’ve found myself way too often resorting to ordering dinner and subsequently getting mad at myself for eating way too many Thai noodles.

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Curry Noodles with Chicken (kuai-tiao kaeng sai kai)

The concept of “soup-y noodles” is one that’s very underrepresented in Europe and America, but ubiquitous in nearly every Asian cuisine I can think of: Vietnamese pho, Japanese ramen, Tibetan shyakpa, Malaysian laksa, the list goes on. Some are brothier- more of a traditional soup- and some are thicker, like a curry. Most have lots of goodies floating in them. The beauty of eating these dishes is that they take some commitment and a willingness to really get down and dirty in the bowl. You’ve got to tie your hair back and get ready to break a sweat while noodles slip through your chopsticks and broth drips down your chin (just me?).

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Chilled Kimchi-Spiced Noodles (Bibim Guksu)

I’m always changing my answer to this question, so don’t hold it against me if I emphatically write something completely different a year from now, but I think if I had to choose one cuisine to eat exclusively for the rest of my life, it would be Korean food. I love the garlickly spiciness of many Korean dishes, the perfection of the grilled meats, the massive number of condiments that come alongside, from the tiny silver fish to the pickled daikon, and of course kimchi, which I enjoy eating straight from the container (triple sealed in the fridge, of course).

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