Saturday, December 12, 2020
Saturday, December 5, 2020
Below is my adaptation of chef Tsai's recipe as published in Food & Wine January 2013 issue. The recipe offers a fun twist on a childhood favorite, perfect to satisfy a grown-up palette.
By the way, I finished my project of sorting through the magazines, tossing out some, but keeping most. I'm certain I will again discover many over-looked recipes gaining inspiration to share.