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Recent Reviews

Re:Swiss Chard, Sweet Potato, and Feta Tart in a Teff Crust

This is amazing. Can't get enough of it. Great as leftovers too. We mixed the onions in with the sweet potato/chard/feta mixture by mistake one time and now we routinely do that - a bit easier and we feel it tastes equally good.

Posted: 12:21 am on October 7th 2014

Re:Authentic Pad Thai

This is our solid go-to for pad thai. Great as leftovers too. Tweak it to your taste. Agree there's absolutely too much fish sauce. We half it. I make my tamarind sauce (boiling up sauce from tamarind pulp and water) - I find the commercially made stuff too chemical-tasting. Not a huge fan of freeze dried shrimp, so we do garlic fried 31/40 shrimp. The last time we cubed the tofu instead of slicing it thinly and found it much easier to fry without it coming apart. Of course, quality ingredients are always key in Thai cooking.

Posted: 12:20 am on October 7th 2014