When I teach cooking classes, one of the questions students ask most frequently is what is my favorite dish to cook again and again. Talk about hard questions! I'm constantly testing so many new recipes for this blog and other projects that I don't get to go back to old favorites as often as I should.
But of course, there are recipes I frequently crave and try to work in on nights when I'm not testing out new recipes. One is buttermilk roast chicken, a delicious standby for when friends come by for dinner. Another is chicken adobo and its coconut variation, which I frequently daydream about and could make in my sleep. And yet another is anything kung pao.
Kung pao chicken is such a standby in my kitchen because of both its mouthwatering sauce and its ease of preparation. But from time to time, I also make kung pao shrimp as a variation. The prep time is roughly the same, or even faster if you buy your shrimp already cleaned and deveined.Read More