Shrimp and Chicken Singapore Curry Noodles

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This was adapted from Mark Bittman’s wonderful tome The Best Recipes in the World (New York: Broadway Books, 2005), “Singapore Noodles”, p. 538. 3/4 lb. rice noodles (often labeled “vermicelli”) 1/4 cup peanut oil 1/4 lb. boneless chicken – (or … Continue reading →

Beef Short Ribs Pot Pie

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Here’s a recipe I based on the Williams-Sonoma recipe site and adjusted to my own tastes, leaving out the prosciutto and pearl onions as they weren’t available at my local grocery store.  The butcher at my local grocery chain (Stop … Continue reading →