food & things with Christy Wang
I used to only like eggplant in baba ghanoush, and over time that came to include other roasted eggplant. Eating in its whole form was something I only started to like a couple of months ago when I started to cook it myself and this …
A few weeks ago I had the strongest craving for Chinese-style broccoli and shrimp with a phat bowl of fluffy white rice. I had some delivered and I *inhaled* the order so fast — it was everything I needed. And then I thought, why am I …
I love corn szn!!!! I started testing these pancakes before sweet corn hit the market and the zucchini-squash blossom pancakes kept coming out just a little too watery and I felt like it could use a bit more texture. My friend Steph tested these once …
Scrambled eggs and shrimp is the perfect simple, comfort food. Typically made with the eggs fully scrambled up but I love them as a soft-scramble! I used: 4 oz shrimp (~12 medium) shrimp marinade: 1/2 tsp cornstarch, 1/2 tsp shaoxing wine 4 eggs egg seasoning: …
This combines two of my favorite things, cold tofu salad and marinated cucumbers, into one protein-packed, refreshing dish! I used: To make:
I think cabbage (in all of its varieties) is such an under-appreciated vegetable. Also.. you can make SO MUCH with just one head of cabbage. Like you really get a lot for your buck. Anyways!! Here’s an idea for something you can make with that …