Everyday Fare With Extraordinary Flair
In my junior year of college, this dish was the go-to late-night study food for the whole floor of my dorm. Most of us on the floor were majoring in the same subject so we’d all have an exam at the same time. The night before a big test, we’d all order Chinese food and stay up through the night studying in the common room.
Singapore Noodles was always all of our favorite dish (along with Crab Rangoon)…it always made studying all night a lot more fun.…
This soup makes a great weeknight meal. It’s quick to make, healthy, and easy to clean up. Since this soup is thick with so many veggies, I served it in cute little breadbowls (actually, just soft Vienna rolls from Wegmans), but it’s also great on its own. If you don’t like shrimp, feel free to use any canned, frozen, or fresh seafood you’ve got on hand. I took the spice cues from the ingredients from Old Bay Seasoning (because I ran out of Old Bay), which includes salt, celery seed, mustard, red pepper, black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, and […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.
an edible mosaic cookbook
