This ticked all of the boxes: quick, spicy, used what I had in the freezer (shrimp), and was delicious. Ali Slagle, who is one of the awesome Food Editors from the New York Times, developed this recipe and, as she suggests, it is flexible. Replace the shrimp with tofu to make it vegetarian, or substitute…
Tag: gochujang
23 Jan. 2023: Tuna Gochujang Noodles
Keeping with one of my New Year’s resolutions, I have been exploring cooking from the items we keep on hand in our pantry. This shift in meal preparation was precipitated by Christopher Kimball’s Cook What You Have, and while it is an adjustment, I’ve found it particularly satisfying to raid our fridge and pantry. We…
Four Nights A Week 