Author: Chuck
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More Spaghetti Bolognese
Jeff made the spaghetti bolognese and used this simple bolognese sauce recipe by Giada De Laurentiis. It’s an easy recipe that requires minimal prep time and ingredients. Compared to Michael Chiarello’s bolognese sauce that Hungry Bear made in August
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Baked French Toast Casserole
// Do you love French toast? Looking for a different twist on this breakfast classic? Then give this baked French toast casserole recipe a try. It’s a great brunch dish that you prepare the night before and bake in the morning. The baked French toast dish has three distinct layers. The top layer is a crunchy, caramely…
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Chocolate Devil’s Food Cupcakes
Jane uses a devil’s food cupcake recipe from the Food Network. The cocoa powder and chocolate brand used is Valrhona, so the cupcakes are pure chocolate delights.
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Singapore Rice Noodles
In Singapore, it is common to catch the intoxicating aroma of curry in the air. Almost every restaurant serves mai fun — rice vermicelli or rice sticks — stir-fried with curry powder, baby shrimp, scallions, celery and Chinese mushrooms, for this is one of Singapore’s most famous dishes.
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Banh Mi From Picnix Bistro
Our favorite bánh mì (Vietnamese baguette sandwich) in San Francisco can be found at Picnix Bistro & Carry Out, which is located in the Presidio Heights district. When someone told us that there was good bánh mì at Picnix, I didn’t believe it because of the neighborhood it was in.
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Thai Green Curry with Braised Chicken
This past Sunday, Hungry Bear and I had friends over for Sunday Nite Dinner. We wanted to make a simple, one-pot cooking dish. Hungry Bear suggested one of her favorite meals, Thai green curry with chicken. It’s been awhile since we made green curry, so it sounded good.
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Spaghetti Bolognese
The bolognese sauce was thick and meaty without much tomato tanginess. It was fantastic! Since this meal, I’ve been obsessed with bolognese sauce. A couple of weeks ago, Hungry Bear made spaghetti bolognese to satisfy my craving for this meat sauce. She made it based on a recipe by Michael Chiarello — veal, pork and…
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Baked Hot Chocolate
The first dessert I made from the cookbook was baked hot chocolate contributed by Heidi Friedlander, which she developed for Moxie, a popular Cleveland restaurant. I chose this recipe because it was simple to make with only four ingredients and the description in the book made me crave it.
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Sunday Nite Dinner 