Author: Tuck & Tate
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Spicy Chicken Noodle Soup
One of our favorite local restaurants for Chinese food is Shanghai Kitchen. For the untrained, Shanghai Kitchen is a good, standard Chinese restaurant. However, what most people don’t know is that Shanghai Kitchen actually has two different menus – one being filled with authentic Shanghainese cuisine. Throughout the years we have made friends with the…
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Angel Hair with Confit Tomatoes & Burrata
Yesterday we posted a detailed recipe about how we confit cherry tomatoes during the spring and late fall to help give out-of-season tomatoes a flavor boost. We infuse them by cooking the tomatoes low and slow in the oven in a bath of olive oil, garlic, and herbs to help bring them to life. These…
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Cherry Tomatoes Confit
We always try to eat seasonal ingredients when we can, but lately with shortages of food products, that isn’t quite as easy. Tomatoes are an ideal quarantine ingredient even if they are not fully in season until mid summer. To make tomatoes taste bolder and more like in season tomatoes, we have prepared them with…
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Banana Nut Overnight Oats
We are keeping it coming with the pantry recipes as we continue living that #quarantinelife. We love overnight oats– making them uses up some things in the cupboard and also mixes up our breakfast routine for a few days. The recipe takes all of five or six minutes to make and provides you with 4…
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Loaded Greek Sweet Potato Fries
If you are reading the title of this post and are a little confused, hang with us, you are going to LOVE this recipe! We love Greek food and wanted to create a version of all of our favorite flavors meshed into one dish. Even though this recipe is for french fries, it is incredibly…
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Spicy Shishito Peppers
Ordering shishito peppers at restaurants is one of our go-to appetizers. They are healthy and adapt to almost any flavor profile. One of our favorite reasons to eat them is we have a little bit of fun with the Russian Roulette game of “who is going to eat the crazy hot pepper?” For those unfamiliar,…
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Homemade Chili Oil
We have said it about 1000 times already but we absolutely love Asian food. One of our favorite ways to eat dumplings, pot stickers, noodles and just about anything, Asian or not, is to add chili oil. It is a condiment that we immediately request when we sit down to eat. With this in mind,…
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Semi-Homemade Massaman Curry
When Tuck’s mom and dad came home from Thailand, we were gifted with the ultimate arrangement of spices and curry mixes to try. We have loved making them these past few months and have found that modifying this dish is super easy and a fun way to experiment in the kitchen. Because we love spicy,…
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Semi-Homemade Lobster Ravioli With Shrimp & Spinach
A few days of quarantine and social distancing has proven to be quite the challenge for our mental health. It’s hard to feel like we all aren’t going a little crazy in the midst of the world’s chaos. In order to bring some normalcy back into our lives, we created this ravioli recipe. It is…
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Fried Rice: Quarantine Edition
Cooking in self imposed quarantine has provided a fun opportunity to get back to the basics of cooking. This recipe reminds us of our days in college – using up what we had in the fridge and freezer to create something out of nothing. Fried rice is the pinnacle of quarantine food. You could make…
TUCK & TATE 