food & things with Christy Wang
I’ve been living in lisbon the last few weeks, which means my condiment selection has been much sparser than usual but I’ve loved how just a few ingredients can come together to make something delicious! I’m thinking I might eventually just do one post with …
If your explore page is anything like mine, you’ve probably seen a million people make çilbir, a Turkish breakfast that has garlicky yogurt topped with chili butter and poached eggs, and yes, it’s so good! In my lazy-girl’s version, I’ve been using whatever chili oil …
If you know me you know I *love* sweet potatoes. I even bring whole baby sweet potatoes as a travel snack lmao. And while I think these stunners are stellar on their own, sometimes girls just want to have a little fun with their potatoes! …
This combines two of my favorite things, cold tofu salad and marinated cucumbers, into one protein-packed, refreshing dish! I used: To make:
I love the simplicity of these noodles and they’re SO good. I’ve been loving the soy-butter-mushroom combination recently and a little miso gives it more complexity. It’s a riff on Japanese Wafu Shoyu-Butter Mushroom pasta. Wafu pastas are Japanese-style pastas such as creamy mentaiko spaghetti, ketchup …
I first started out trying to make gluten-free veggie pancakes using rice flour + cornstarch. I played with tapiocha starch and even adding in a bit of glutinous rice flour but nothing stuck quite right. Then I discovered Bob’s Red Mill’s 1:1 gluten-free flour sub …