“番茄炒蛋”: a plated dish

番茄炒蛋, or tomato-fried eggs, are a childhood staple for me, and probably every Chinese/Taiwanese person. Simply put, it’s scrambled eggs with tomato, topped with scallions and/or cilantro. A very humble dish, and because of that, a great blank canvas/ inspiration for a prettier, more complex one. My mom’s version included ginger, since it provided a…

Strawberry-blood orange risotto

Just a heads up, this is not a dessert. If you thought that I was going to make some kind of sweet rice porridge and call it a risotto, then YOU’RE WRONG. This risotto, but all definition, is savory. Yes, I’m using fruit in my rice, but that’s besides the point. For all of you…