I’m working on the pudding recipes for the cookbook and tapioca is my favorite. If you adore oysters and other foods whose textures are indescribable (not in a good way in my opinion), you undoubtedly can be found at the little storefronts selling humongous-size tapioca floating in an even more suspicious-looking liquid. Tapioca pudding requires, […]
Cambodian Noodles
The World Curries class this week at my cooking school provided the ingredients and inspiration for this cup-o-noodles. The cilantro had turned to black mush. How does it do that so quickly – it’s the worst. The exotic garlic chive flowers remained in excellent condition, happily soaking up water in a vase in the fridge. […]