A Blog on Rich Food from (Not So) Strange Ingredients
This oyster dressing (a.k.a. stuffing) is smoky and salty from the oysters and bacon, and the toasted cubes of bread absorb just enough of the oyster juices and stock to be impossibly creamy and crunchy at the same time. A decadent holiday treat!
These Garlicky Green Beans with Crispy Fried Red onion have the best elements of a green bean casserole, but are low-carb!
With its complex, warming flavors, this Goan Shrimp Curry with Vegetables is a beautiful taste of coastal Western India.
These deep-fried pig’s ears are salty, tender yet crispy, and super indulgent; the lemon vinaigrette arugula salad brings a fresh and acid element to the dish that balances the decadence of the pig’s ears.
While this recipe is amazing with pork belly—spicy, nuanced, with tender meat and vegetables—and my new favorite way to eat it is with tripe. Regardless of the protein you choose, this makes for a fabulous and authentic taste of Sichuan.
These hush puppies are light, fluffy, and flavorful. Low-carb and baked, they’re a healthier take on the original, but still feel indulgent.
This easy, summery recipe uses pesto and the heat of jalapeños to makes a rock star out of simple chicken wings.
This rich, gooey, addictive dip combines the delicate sweetness of crabmeat with the slight bite of the dry vermouth and lemon juice.
Jjukumi Gui (Korean barbecued octopus) is an enticing bite of Korea, and yet oddly familiar in the way that it checks all the boxes of successful Western barbecue: a little sweet, a little spicy, a little tangy, a little smoky.
One of my favorite Japanese dishes (washoku), chicken-cheese katsu has a crispy fried panko exterior encasing a juicy chicken interior that’s filled with rich, gooey cheese.
