Category: Less Than 30 Minutes
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Pro-Tip Tuesday: Splitting Squash
This post is dedicated to my friend Abby, who inspired me to share this tip on how to cut into a stubborn winter squash when she told me she had a butternut waiting at her new apartment. Happy Thanksgiving week to those in the U.S. (and happy Autumn harvest to the rest)! Got a squash…
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Pro-Tip Tuesday: Weekday Recipe Logistics Tip
I was chatting with my good friend Jenni the other day about how I decide on weekday cooking,* and a sorting method I came up with several years ago seemed to spark great interest, so I thought I’d share it here in case some of y’all others could benefit.
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Video Post: the World is Your Oyster!
Just Try One…The last stop coming back south from Bellingham was at Taylor Shellfish Farm. I was not fond of seafood as a kid, and growing up in the Land of 10,000 Lakes and no saltwater, who could blame me for only eating the fresh sunnies and walleye my parents would catch on a day off?
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Pro-Tip Tuesday: Slicing Meat to be Neat
Set something out in the fridge to defrost and it’s not done by the time you need to cook dinner? Perfect! Slice it that way, you’ll get neater pieces anyway. Check it out: I think the folks most practiced in this must be Mongolian grill owners, did you ever notice how neatly their meat is…
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One More Way to Keep
Your Home Cool in the Summer:
Quinoa, Cucumber, Tomato SaladDouble-feature bonus posts this week! My offering to you, Dear Reader, for being a faithful audience. Enjoy! A few years ago, I found myself buying one of those cup-salads from Whole Foods a lot in the summer. I liked it so much I figured I should start making it, so I can (a)get it without…
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Run Away and Nurse Your Broken Heart in the Woods with a Hot Toddy
Sometimes, don’t you just want to set the world on fire? No? Well, maybe at least shake it around a little to tell it to behave itself better? Doesn’t the state of it just break your heart some days? Let’s go back to setting things on fire. I extra-think plenty on the things that are hugely…
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The Easy Sauce You Can Bank, to Up Your Spontaneous Grill Game This Summer – Chimichurri
You guys, I have a confession: I hate cilantro.* I used to think I hate parsley, but in the last five years its resemblance to the flavor of cilantro has faded. Then, I had the privilege to vacation in Chile last year, and there was this sauce that kept appearing at restaurants with the steak.…
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Crispy-Bottomed Oyster Mushroom Steaks
Introducing a new category for this blog: crunchy. I’ll be indexing recipes by what’s got that crispy, crunchy thing going on. Contribute by writing in the comments with your top favorite crunchy Food the Wong Way recipes, and stay tuned for a new “crunchy” category in the navigation menu! Crispy-Bottomed Oyster Mushroom Steaks With Chimichurri Sauce Recipe…