I have been making this crispy chicken forever but it never occurred to me to blog it because it is just so simple.  I finally decided it is less about a 'recipe' and more about the method. One that is tried and true and results in the crispiest chicken to come out of an oven without a single drop of added oil. 

That is correct. Crispy.  No oil.  Skeptical?  Let me explain. 

Sweetened black sesame paste is a mega-superstar in desserts. This is well known in east asian countries like Japan and China where it is a quintessential staple in sweet treats like ice cream, pastries, cakes and glutinous rice balls. In western culture we know how well nuts like pistachios, almonds and pecans work in all sorts of sweet applications, too many to list really. Black sesame lends a similar nuttiness to desserts although for some reason has not enjoyed the same ubiquity. The color maybe? Perhaps now is the time to give yourself to the Dark Side!

Are these not the cutest little parcels you want to treat your family and friends to?  I came up with this recipe when I had leftover Korean-style braised beef shortribs in the freezer that wasn't enough for a full meal so I had to think of a way to stretch it into one.

I most frequently make this with sweet potatoes and portobello mushrooms because they are my family's favorites, and that is how I wrote this recipe.  However it is also wonderful using acorn squash, baking potato, eggplant, sweet pepper, heck hot pepper even.  Once you make the stuffing and walnut breadcrumb topping, you can personalize the meal by putting it into everyone's respective favorite veggie vessel, adjusting time in the oven based on it.

When the weather is cold, I turn to hearty chilis and stews to warm up.  I'm also lazy. And stews and chilis are wonderful one-pot meals loaded with meat, beans and lots of veggies! This recipe has no actual heat (spiciness) so who knows if it should still be called a chili. Feel free to enlighten me on this in the comments. Regardless, if you are unlike me and have no young children to worry about, by all means add a tsp of chili flakes when the turmeric goes into the pot.

Che vey! That's shanghainese for "eat rice" which is like saying "bon appetit" before you begin a meal. These words were most frequently uttered around my grandmother's dinner table. She was the one who created the shanghai wonton loving monster that I am. Sometimes when we are feeling decadent (not lazy), we also add a tiny morsel of raw white shrimp in with the filling. Homemade dumplings are a labor of love but so very worth it.  Put some great music on and make them asap!