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12 comments
Love the eastern asian kitchen. Quick, flavorful recipes, fresh and colorful ingredients that are fun to handle, and a desire for your food to be presentable in the end.
On the other hand, taking your time to make a million-layer lasagna from scratch down to the pasta itself is almost like meditating to me.
I love to play the pit master and coordinate a great BBQ session. Nothing better than some charcoal grilled meats and vegetables.
Oxtail, and Pasteles.
As of now shrimp Alfredo or Chinese food
food, it’s amazing
Gumbo. Followed Issac Toups recipe and it’s a lot of fun for someone who did not grow up in the south.
I’ve also been enjoying trying to make home fries with over easy eggs and that’s a delicious combination
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Lasagna from scratch, with white sauce, meat sauce and homemade pasta. It’s not really complicated and I can do only one thing at once, but the end result is amazing. I like cooking it for myself, and I have delicious food for a few days. I also enjoy cooking it if I have somebody over, as I can entertain guests and cook at the same time. Bonus points for enjoying a glass of wine while cooking.
Steamed Chickpea/Bengal gram flour cake.
I love making Beef Bourguignon, even when the weather isn’t cold or chilly. Just the amount of flavors that hit the palette as a result of the slow cooking process for it, its not hard to make, just takes some time(unless you use a pressure cooker), and its always a crowd pleaser when having guests as well.
This comment section is full of husband material.
I’m a better baker, but I love making dishes that require a good homemade red pasta sauce.