Gilding the Lily since 2006
View this post on Instagram Happy Spring Festival, friends! In honor of Year of the Pig I made a boar pörkölt (kind of like goulash) with hand-cut dumplings, fortified with Uyghur flavors. That means mixing Chinese Muslim and Eastern European ingredients — both are influenced …
View this post on Instagram This year for Christmas dinner (which I’m doing tomorrow instead) I wanted to think beyond traditional turkey or ham, so I slow-braised this wild boar shoulder for four hours in wine, homemade pork stock and tomatoes (mirepoix and tons of …
I made saag paneer completely from scratch and it is so much better than anything I’ve had in restaurants (a testament to the overall lack of great Indian food in Portland more than my cooking prowess, but freshness goes a long way). The boar korma …