Recipes Tagged: s

A bowl of partially-mashed refried beans, with a sprig of oregano as garnish.

Curry Pan

This is a recipe for soft, chewy bread rolls, filled with <a href="/recipes/curry-rice/">curry</a>, breaded <em>more</em>, and deep-fried. So, y’know. Strap in.

A wok containing cubes of tofu simmering in a fiery red sauce.

Mapo Tofu

Listen. Warning, disclaimer, whatever: yes, this is spicy stuff. I mean, <em>look</em> at it; it’s practically glowing. I’ve got the under-eye sweats just thinking about it.

A handful of small, round, white dumplings, each with single red dot on the top, inside of a bamboo steamer basket.

Baozi (Mantou) Dough

The key to all your favorite <i>dim sum</i> classics is much easier than you think.

Carrots, peas, and potatoes in a pool of brown curry sauce, served on a bed of white rice.

Curry Rice

For years now, I’ve been on a quest for the ultimate from-scratch curry rice recipe. No store-bought roux blocks; homemade stock, hand-toasted and ground spice blends. This is where I’ve landed thus far.

A ball of pale dough resting on a floured countertop.

Pizza Dough

Here at Wilto Makes Food Headquarters, we hold some pizza truths to be self-evident.

An open pressure cooker, containing herbs and chicken wings covered by water.

Utility Stock

I’ve spent a lot of time trying to turn freezer section ingredients into ramen-caliber stock, and this is the result.

A bowl of bright red chili oil.

Chili Oil

If you’re ever in North Cambridge, make a point of stopping by my old apartment.

Mise en place; tiny bowls of various spices and herbs, a large bowl of whole carrots, a leek, and a celery stalk.

I’m Wilto; I Make Food

This is my food blog.

To keep to the medium: I, your humble and effortlessly talented narrator, have just awoken to the sound of birds singing and clear blue skies.