Sautéed Bok Choy With Ginger And Chili

June 1, 2021 Nora Dummer

Of the cruciferous vegetable family, bok choy is like the nerdy, agreeable, well mannered one. It won’t dominate a room like Brussels sprouts or arugula, won’t be loved or scorned like broccoli and cauliflower, and boasts more calcium and beta-carotene than cabbage. Pairing it simply with ginger and chili paste allows each to shine, though with its soft tender leaves and crunchy sweet stems, can hold up to even the most intense flavors.

(Recipe for Sauteed Bok Choy With Ginger And Chili follows)

Tamari-Maple Marinated Soft Boiled Egg

May 25, 2021 Nora Dummer

How To Keep From Cursing As You Attempt To Peel Boiled Eggs

The night before my first sold out “Art Of Ramen At Home” cooking class, my husband came home to a terrifying scene. Eggs. Eggs everywhere. It was carnage. The sink was filled with soft boiled eggs in various stages of undress - some split open just enough to leave their golden yolks weeping through the small holes of a perched colander, others mutilated to an unintelligible medley of shell, white, and gold. I was nowhere to be found.

(Recipe for Tamari Maple Marinated Soft Boiled Eggs follows)

Savory Mushroom and Coconut Gravy

August 7, 2020 Nora Dummer

To summarize my experience of the Doe Bay Music Festival is an impossible task. Believe me, I’ve been trying. To allow the reader to fully understand what that place means to me entails me telling you everything, starting at the beginning, and putting into words memories that only great artforms like melody and dance are capable of expressing. Frankly, I’m just not that good enough of a writer. Or perhaps, the story is simply too large to fit in a recipe post. But, I have to try.

(Recipe for Savory Mushroom and Coconut Gravy follows)

An Alter for Karaoke and Budapest Inspired Brassicas

March 30, 2017 Nora Dummer

“No?” our server let out with a whimper, her eyebrows stitched. It sounded like the response of a kid after telling them they wouldn’t, in fact, be going to Disneyland after all. “But… why?” she frowned.

Jonny and I stared up at her from our table at Tanti, just as shocked by her confusion as she was by our denial. I guess it’s not every day guests pass on wine in a Michelin-starred restaurant.

“We’re just really hungover,” I blurted. It was true. Though we were on a food and schnapps fueled “research” expedition through Europe, our B-sides tour involved seeking karaoke in every city we visited (as if schnapps tasting wasn’t enough of an impetus to overdrink). Karaoke had an uncanny ability to make even the foreign seem familiar; the strangeness of travel and barriers between languages were always alleviated on karaoke nights. This was our third day in Budapest, and the find of the previous night proved to be the best yet.

(Recipe for Budapest Inspired Brassicas follows)

Some Comfort Food for Thought

September 5, 2014 Nora Dummer

There’s a reason I’ve been so quiet. I’ve long had my next topic in mind, but the more I thought about it, the larger it became. After many months, this convoluted Godzilla-like beast of a concept wreaked havoc on my motivation because, frankly, it became too damn daunting of an undertaking. I felt that evoking King Kong was the only solution to beating this idea into submission and, well, he’s been busy doing whatever gigantic monkeys do.

How’s that for a disclaimer?

(Recipe for Comfortingly Lavish Macaroni & Cheese follows)

Add some variety to nights at home, with a virtual cooking class.