A hearty, decadent, creamy comfort food dish akin to mac n cheese, but with autumn and herb flavors.
Recipe slightly adapted from NYTimes Cooking for Thai-inspired chicken meatball soup. A fragrant, coconut broth with lime and fish sauce to nestle flavorful meatballs and spinach.
This is one of Dick’s go-to recipes from NYTimes Cooking.
Dick’s go-to meatball recipe. Originally from Mauinui, he adapted it to combine ground pork into the mix and double the amount of balls.
This is another Momofuku recipe that is ridiculously tasty and will definitely added to our repertoire.
If possible, make 12-48 hours ahead of time so the sauce can sit and let flavors meld.
Delicious flavors meld together into a crispy glaze on a rack of pork spare ribs.
This is JB’s recipe from the Gourmet Nutrition cook book. We make it on the regular to have on hand in the fridge or freezer for an easy and nutritional meal option when we don’t feel like cooking or need something fast.
A favorite recipe from Dick’s mom (Mimi)
The sweetness of the mango coconut rice tames the strong flavor and spice from the chili garlic sauce.