These brightly-flavored baby back ribs combine all of my favorite things about Chinese cuisine: sticky-sweet sauces, quick cooking times, and… pork! I would recommend doubling this recipe, cause, you know, you’ll be hungry again in 30 minutes.
I love me some niçoise. Most people are a little shocked the first time they encounter this salad. In the traditional preparation, lightly seared tuna is served on a bed of butter lettuce with hard boiled eggs, steamed green beans and potatoes. To a newcomer, it might appear that the salad is actually three or four different dishes, haphazardly confined to a undersized plate. However, the niçoise is no consequence of inadequate dishware – to the contrary, it is a delicate balance of fat, acid, crunch and tenderness. My composition honor’s the spirit of it’s ancestor, it just costs less.
You may already know papa’s brand new bag, but this little number is sure to awaken the funky spirit within you. Stuffed with a blend of chanterelle mushrooms, capers and thyme, this sex machine of a dish will have your guests begging please, please, please for seconds. Say it loud: I cook and I’m proud!
(Note: If you’re not rolling your eyes right now, you’re probably related to me.)
