Linguine with Braised Chard and Prosciutto

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After a busy day, there’s nothing more that I want than fast food. Not the McD kind or the pizza kind. I want something I could fix ASAP without having to fret over ingredients I’m missing. You must think I just bake and eat baked goods all the time with everything that I’ve been posting […]

Indoor Pulled Pork

This is “faux” barbecue pulled pork at its finest. There’s no need to barbecue pork outside for hours, just do it right in your oven! Liquid smoke in brine and spice rub lends those smoky flavors in the meat. Serve it in a tortilla for carnitas, between two slices of baguette bánh mì-style, or with grains (it goes great with rice and scrambled eggs) and you’re good to go. For me, I like it Filipino-style, in soft, sweet pan de sal buns!

Eggplant and Chard Lasagne and Being a Reluctant Gardener

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In case you’re in the mood for lasagne, and up for something different, try this Eggplant and Chard Lasagne. Yes, it’s vegetarian and it’s incredibly good in a Wow-That’s-Vegetarian?! kind of way. I served it to a group of carnivores who whined (a little) before tasting it. They shut up after the first bite. Then, […]

Brined Roast Turkey

If you’re like me, you’re not prepared for the Christmas dinners (emphasis on plural) to come… in a few hours! I’m not usually like this, especially with special occasion meals, but this time I’ve just basically let go because I’ve been so ill. I’m happy I could even post this before it’s too late (or […]

Pork Cutlets with Rutabagas & Green Peppers in Coconut Milk

Just the right blend of subtle flavors, without overpowering the rutabagas. Biting into each chunk of rutabaga feels like biting into a vegetable that is a cross between a turnip and squash, without the latter’s mushiness but a hint of its taste. I love that it holds its shape without easily disintegrating when cooked. The peppers were a nice complement to the rutabaga and coconut milk, and the turmeric added just enough character to the taste of the dish. Paired with pork cutlets and eaten with steamed rice–such a satisfying bite!