Introducing the Experimental Dinner Club

It started with a sandwich. It was a strange concoction: fried pickles and hard-boiled eggs with mustard, onions and horseradish on cheddar-jalapeno bread. The failure potential was greater than usual, but I figured my odds were okay, because it was the Mark II. John and I tried an earlier version a few weeks before. But that day, I’d made some …

Singapore Noodles: Totally not from actual Singapore

Family Circle is an American institution. A very American institution. They’ve been delivering top-notch food publications since Hoover was in office. But to be fair, they’ve probably spent about as much time in the island nation of Singapore as Family Circus has. So don’t go into this little stir-fry recipe expecting authenticity, is all I’m saying. However, if you go …

Bacon and egg rolls

I love southwest egg rolls so much. I always order them if I see them on the menu. I like regular egg rolls, too, the Chinese kind, with all the crunchiness and shrimp and stuff. In fact, you could say that I’ve long been a fan of the egg roll, but never a student. No way. Too complicated. What I …

Shrimp Fried Rice

Grandma’s shrimp fried rice tastes authentic, but way better than takeout. She showed me how to make it ages ago, but then I didn’t make any for a long while. As a result, shrimp fried rice is something I always feel as if I’m doing wrong, like I’ve left something out or skipped a step. Sometimes I’m right. Sometimes, the …