lamb stew with quince (or apple) serves four takes a few hours. it's a stew! In a large pot, heat 2 T olive oil and add one (or two!) large, sliced onions. Let brown. This will take about 3 minutes on medium high heat. Don't walk away. To the browned onions, add 1 1/2 pounds of lamb stew meat (or beef!), one large tomato that you rough chopped, a hearty pinch of rose petals (obviously, optional. But if you have them, it adds a hint of mysterous flavor), 1 tsp ground cardamom,

Taiwanese Cabbage with Garlic Din Tai Fung Style Serves 4-6 as a side dish Take about 45 active minutes  This can be vegetarian if you use vegetable bouillon Chop a large, cored, flat (Taiwanese) or green cabbage into large, square pieces Heat 1 T vegetable oil in a large pan (a wok would be even better.) Add half the cabbage to the hot oil with a large pinch of salt. Stir and when it's slightly wilted, add the rest of the cabbage To that, add 1/4 cup shaoxing wine, a large

Lemony Rice and Tinned Trout Serves two as a lunch entree Takes 1 hour Rinse 2 cups of short grain rice in cold water a few times, then add enough water to cover and let soak for 15 minutes. Drain and add to a pot with 1 T salt, 1 T soy sauce, 1 T mirin and 2 1/2 cups of water . Add 1 T salt and a little bit (say 1 T) lemon zest . Just the yellow rind, not the white pith and 1/2 cup edamame or green peas . Stir. Add one tin of drained, tinned smoked trout . Cover and heat t

This serves four and takes about 30 minutes total to prepare. Add two cups of boiling water to a 15 oz block of medium-firm tofu that you...

Korean Cinnamon Tea 수정과. Photo by Rachael Narins I felt a cold coming on, so I made a batch of this incredible Korean tea. It's sweet and...

This is a great winter dish to serve with some warm sake, while sitting by the fire. The texture of the kabocha squash plays nicely with...

Every few years I get it in my head to make this dish. It's time consuming (because I make the pasta from scratch) and so rich I can...

Do you love making soup? Do you have a favorite kind? I sometimes think I do and then I realize that's crazy talk. There are no favorites...

I made a short video and posted this recipe to tiktok . You can listen to the narration there. (My voice gets weirdly deep at one point....

When I see green tomatoes in the market, I can't help but pick up a few. It's rare I fry anything so fried green tomatoes don't happen,...

As seen on tiktok ! (This is the first recipe I posted here with a video there. Why? I'm not quite sure. Ta-dum!) Anywhooooo. So,when...

I don't think anyone will ever see this, but I'm posting it for the giggles. I figure I need at least one post on here sometimes!  ...

Hi everyone. We just wanted to let you know that we now have a Substack newsletter you can sign up for. It includes recipes, musings,...

Recipe by Rachael Narins Serves four as a side dish Takes 30 minutes INGREDIENTS 2 Japanese eggplant, sliced into 1/2 inch thick half...

Recipe by Rachael Narins Serves four as a starter or two as an entrée Takes 20 minutes (depending on your knife skills) It's vegan and...

It's 2021! Time to cook, rejoice and devour There are so many ways. You could make this dish. It combines several good-luck foods is a...

These are the days... I was seven when my sister went to college in Chicago. I'd visit sometimes (back in the days when children traveled...

Serves 2 – 4 1 hour with marinating Dairy free INGREDIENTS 1 lb flank steak, trimmed 1 tablespoon vegetable oil ¼ cup orange juice (sour...

Recipe and photo by Rachael Narins/Chicks with Knives Serves two Takes about 45 minutes Gluten free, vegan, parve, nut-free INGREDIENTS:...

I love photography because it's about light. Knowing the light. Seeing it. Then yesterday I read that in the depths of winter, we should...