A much-needed bowl of something to soothe. This is the holiday leftover meal from my family, along with pie (of which more later, hopefully). And it just seems like a joke to provide a recipe, but since most leftover turkey noodle soups tend to be more pasta-style I thought I’d provide this friendly suggestion. It … Continue reading
A soothing, simple bowl of well-flavoured rice and stock topped with fresh herbs and maybe some cooked shredded meat. This is a savoury yet light dish with lots of bright leafy herbs, but listen: sharing this dish at this time of year, for me, is about a change of palate and a hint of nostalgia. I … Continue reading
Let me be clear about what this isn’t: crystal clear chicken stock. This isn’t classic French cooking, alright? That’s not how we do things around here. What this is: a very basic unsalted chicken stock which much more flavourful than any fresh stock you can buy. The catch, of course, is the time–at least 3 hours. … Continue reading
Classic comfort food perfect for any weather: silky wontons containing pork flavoured with Thai aromatic paste, springy egg noodles, rich broth, and plenty of fried garlic oil. It warms and fills without being stodgy, which is particularly good for this breezily crisp yet sunny spring weather. (You understand, of course, that stodge isn’t inherently bad, but sometimes you … Continue reading
An aromatic, comforting soup which is like gentle sunshine in a bowl. This is similar to well-loved tom yam, only you add salinity with sea salt and there’s a finger of earthy, complex turmeric for colour and fragrance. I’ve never had this dish, never even heard of it until I was looking through Leela’s wonderful book, Simple Thai … Continue reading
Sometimes I like my soups like this, rich, thick and velvety. This recipe was conceived and written during a bout of sleeplessness. Unlike me, Mr. Pear is consistently excellent at sleeping – barely 2 minutes and zonk. It’s comical. While he sleeps I try to exhaust myself in the quietest way possible, but the inside of my head itches … Continue reading
Kaeng jued is comfort food. I’ve written before about this type of dish, gaeng jued, a plain, clear soup that’s largely unspiced except for maybe a tiny bit of ground peppercorn (but not too much, or it might turn into a clear kuay jap). Plain isn’t necessarily boring, though–this deeply savoury broth is often filled with interesting … Continue reading
I used to think that I didn’t much like fry-ups, save for that one supremely healing one in a proper greasy spoon the morning after I was dumped in a bar (via text, the two-timer). But then I went to Rye and understood the beauty of a fry-up: if every individual component is decent quality, … Continue reading
Thai noodle soup is my favourite type of food in the entire world. I say ‘type’ as this is a category of food rather than one single dish. There are so many variations in broth, noodles, and bits and pieces floating in and amongst the aforementioned, but the kind I usually want for my first … Continue reading
As Leela notes, this example of well-loved Thai street food isn’t commonly found in Thai restaurants in the U.S., and I have to say that I’ve not really found it in restaurants in my corner of England, either. It’s a shame: I think it’s a marvellous example of Thai-Chinese cuisine that is accessible to a … Continue reading
The Furious Pear Pie 
You must be logged in to post a comment.