Tofu with Pea and Corn

Stir Fried Turkey Gizzard with Squash

Ham Scallion Bread

Beef Curry

Caviar with Egg Pancake

After a night in Russian restaurant and a can of salmon roe from Brighton Beach in Brooklyn, this is what I can bring home.

Roasted Chopped Ribs

Similar with BBQ Ribs, but with chopped ribs. Cover the roast pan with aluminum foil when baking.
A friend told me about this after trying BBQ Ribs in my blog. It tastes great.

Sautéed Bean Sprout

Honey Raisin Bread

Recipe from Betty Crocker's Best Bread Machine Cookbook (Golden Raisin Bread) with modification:
1 cup water
¼ cup honey
2 tablespoons milk
2 tablespoons butter
2 cups bread flour
1 ¼ cups whole wheat flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 ½ quick active dry yeast
½ cup raisin

Select 1 1/2 -pound, light, whole wheat cycle. Done in 3 hour 40 minutes. (Sunbeam 5891).

Brown Sugar-Raisin Bread

Recipe from Williams Sonoma with modification:
1. Used 2 1/2 cup of wholewheat flour in the total of 6 1/2 cup flour.
2. 1 teaspoon salt instead of 1 tablespoon salt.
3. Used all dark raisin.
4. Make the dough stretch much longer than the recommended 12 inches to get a pretty swirl.
5. Put a flat pan of hot water when baking if you like a more moist bread.

Below is a copy-paste version of the original recipe in case the link no longer works:

1 Tbs. active dry yeast
3 Tbs. granulated sugar
1 1/4 cups warm water (105° to 115°F)
1 cup warm milk (105° to 115°F)
3 Tbs. unsalted butter, melted
1 Tbs. salt
1 egg, lightly beaten
6 to 6 1/4 cups bread flour, plus more as needed
3/4 cup golden raisins
3/4 cup dark raisins

For the filling:
2/3 cup firmly packed light brown sugar mixed with 4 1/2 tsp. ground cinnamon

In a bowl, sprinkle the yeast and a pinch of the granulated sugar over 1⁄2 cup of the water and stir to dissolve. Let stand until foamy, about 10 minutes.

In the bowl of an electric mixer fitted with the flat beater, combine the remaining 3/4 cup water, the milk, butter, the remaining granulated sugar, salt, egg and 2 cups of the flour. Beat on medium speed until creamy, about 1 minute. Add the yeast mixture and 1⁄2 cup of the flour and beat for 1 minute. Add the raisins, then beat in the remaining flour, 1⁄2 cup at a time, until the dough pulls away from the sides of the bowl. Switch to the dough hook. Knead on medium-low speed, adding flour 1 Tbs. at a time if the dough sticks, until smooth and elastic, about 4 minutes. Transfer the dough to a greased deep bowl and turn to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1 1⁄2 hours.
Lightly grease two 9-by-5-inch loaf pans. Turn the dough out onto a lightly floured board. Divide the dough in half and roll or pat each half into an 8-by-12-inch rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides. Beginning at a narrow end, tightly roll up each rectangle into a compact log. Pinch the ends and the long seam to seal in the filling. Place each log, seam side down, in a prepared pan.
Cover loosely with plastic wrap and let rise at room temperature until the dough is about 1 inch above the rim of each pan, 1 to 1 1⁄2 hours.
Preheat an oven to 350°F. Bake until the loaves are golden brown and pull away from the sides of the pan, 35 to 40 minutes. Turn the loaves out onto wire racks and let cool completely.
Makes two 9-by-5-inch loaves.
Adapted from Williams-Sonoma Collection Series,Bread,by Beth Hensperger (Simon & Schuster, 2002 ).

Lima Bean with Baby Bella (香菇豆瓣)

1. One pack of frozen lima bean (peeled).
2. Baby bella, and/or any mushroom (fresh and/or dried), sliced.
Stir fry the beans for ~3 minutes, add mushroom, stir another ~3 minutes, add broth/water and salt, cook for ~10 minutes more.

Pepper and Salt Pork Loin (椒盐里脊)

Recipe comes from 孔娘子厨房 (椒盐里脊) with modification:
1. Slowly heat/stir pepper (花椒) with salt until the aroma comes out.
2. Paste pepper-salt mixture onto the pork loin. Frig 3-5 days.
3. Steam for 30 minutes after the water is boiling.
4. Let sit for one hour or overnight.
5. Cut and serve.

(Save the steamed juice for cooking, it's very yummy.)