When I saw Faith Durand’s recipe for Asian Cabbage Rolls with Spicy Pork, I immediately decided that I had to make it, but with lentils in lieu of pork. Lentils work very well with garlic and ginger in Indian food, so I expected them to do just as well with the same base flavors augmented by the quintessentially Asian combination of sesame, soy, green onion, and cilantro. And they did.
To those of you who didn’t jump the gun like I did to celebrate St. Patrick’s Day with cabbage and celery root in drunken mustard last week (and then again last weekend with a full-on family shebang), I hope you’re wearing green clothes, drinking and cooking with whiskey and beer, picking on your favorite leprechaun, and planning to make cheesy corned beef hash bread tomorrow with your leftovers.
As for me, it’s time for
more whiskey and beer some Indian food that’s equally cheap as cabbage and potatoes (but isn’t boiled to death while everyone is distracted by adult beverages and rowdy conversations and then smothered in a spicy mustard disguise at the dinner table because obviously, after several whiskey shots and black and tans, this is the best cabbage ever!).
Many people have fond memories of eating sloppy joe’s for dinner as a kid. I am not one of those people. Yes, my mom occasionally made sloppy joe’s. And yes, I generally enjoyed eating them – until my family went to Knott’s Berry Farm. During that trip, my sister Kate ate a ton of barbecue [...]
I’m a big fan of warm, mushy-but-not-slimy comfort foods. Any mashed potatoes that I’ve ever come into contact with while having access to a spoon, a fork, or – in truly desperate situations – just a finger could affirm that much, but all traces of them would have disappeared by now. Same goes for refried [...]