Erica Lovelace 10/9/24 Erica Lovelace 10/9/24

Crispy Rice & Kimchi Pancakes

I’ve known this since I was a kid learning how to make fried rice in my grandmother’s kitchen. The other day, I saw Carolina Gelen’s take on Ketchup Rice and thought it would be great to recreate a crispy Korean variation with kimchi and gochujang similar to a jeon but without the batter. It's quick to make, and its crispy golden exterior pairs perfectly with a sunny side up egg, making it a hearty meal for any time of day, especially breakfast.

Erica Lovelace 10/1/24 Erica Lovelace 10/1/24

Char Siu Fried Ribs

This recipe originates from one of my favorite blogs, Woks of Life, with the addition of a glaze. If you haven't explored their site yet, I highly recommend it—they offer a treasure trove of information on Cantonese and Chinese cooking. These ribs tend to disappear quickly when I put them on the table—they are crispy yet tender. Plus, I brush them with a glaze similar to the makings of char sui.

Erica Lovelace 10/20/22 Erica Lovelace 10/20/22

Fried Squash Blossoms

Squash blossoms are summer’s ultimate treat. Use a tempura-like batter to fry them and preserve their delicate squash flavor.

Erica Lovelace 10/10/22 Erica Lovelace 10/10/22

Flakey Scallion Pancakes

If tortillas are to Mexican food culture, then scallion pancakes are the Chinese equivalent.

Erica Lovelace 4/22/22 Erica Lovelace 4/22/22

Cold, Triple Onion Dippy

Prepare the breath mints for this one. It’s got loads of onion flavor and beats of the other onion dips that come in a jar. It’s great with the classic Ruffles chips, fresh flat bread or even on a steak.