Por Por’s Cantonese Sticky Rice (Lo Mai Fan)
My Por Por’s weeknight lo mai fan uses a 2:1 mix of jasmine and glutinous rice, so it cooks on a regular rice-cooker cycle before you fold in Chinese sausage, cured pork belly, shiitake mushrooms, dried shrimp, and salted turnip.
Sunday Gravy
While I may not have grown up with a nonna stirring sauce on the stove, I believe there’s something deeply communal and comforting about this kind of meal. In many ways, I think we've lost touch with this tradition in the United States: the idea of cooking slowly, intentionally, and together. For me, there’s nothing more beautiful than a dish crafted from whatever’s in the deep freeze, tucked in the fridge, or recommended by the local butcher that week.
Honeynut Squash Carbonara
I love using the sweet roasted flesh of honeynut squash with egg yolks, from Pete and Gerry’s eggs, for a luxurious, emulsified pasta sauce, butternut will work beautifully. The natural sweetness and richness from roasted squash help prevent carbonara from drying out, ensuring every strand of pasta is thoroughly coated in a creamy, flavorful sauce.
Curry Udon
Curry roux has saved me countless times, and I love using the cubes to quickly prepare a delicious Japanese-style curry. S&B Foods first introduced this convenient block form of curry roux in 1956, made from a solid mixture of fat, flour, and curry spices as the base flavor. Today, you can find a wide selection of instant Japanese curry roux in the Asian section of American supermarkets.
Por Por’s Cantonese Sticky Rice (Lo Mai Fan)
My Por Por’s weeknight lo mai fan uses a 2:1 mix of jasmine and glutinous rice, so it cooks on a regular rice-cooker cycle before you fold in Chinese sausage, cured pork belly, shiitake mushrooms, dried shrimp, and salted turnip.