Vegetables
Sichuan Beef Noodle Soup with Pickled Mustard Greens and Cucumber Salad
Admittedly, for years, I’ve been a half-assed recipe follower. Let me clarify. I’ve always over-reached in my experimentations (yes, I’ve made some very eccentric dishes in my life), yet have only really read recipes to steal their essence and work things out in my own head, accordingly. So, if a recipe called for some rare type of purple pepper, it was probably going to inherit whatever color and derivation of pepper was on sale when I got to the grocery store. Part of this was because I’ve always lived and cooked on a strict...
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