My Americanized version of Thai noodles
1/2 pound very thin rice noodles, preferably Thai rice sticks
1/4 cup sugar
1/4 cup fish sauce
1/4 cup white vinegar (or unseasoned rice vinegar)
2 tablespoons peanut oil
1/2 pound medium shrimp, peeled and deveined
2 cloves garlic, minced
1/2 pound ground pork
4 scallions, white and tender green parts, sliced into 1/2-inch lengths
2 large eggs
1 teaspoon crushed red pepper flakes, or to taste
2 limes (juice only)
1/2 cup salted peanuts, finely chopped
1 lime, cut into 6 wedges, for garnish
Sriracha Chili sauce
Leaving Los Angeles seventeen years ago was one of those consciously life-changing events. We left, at least in part, because I had gotten the job at the New York Times, and CBS was happy to have MIchael work out of the NY bureau. But the more important reason was that we wanted to bring Nick up in New York instead of LA.
It's a decision that I have never regretted. This is a generous city, and any child who sets out to explore it can't help learning a great deal. Nick and his friends find adventures in every borough, and it's been a joy to listen to the tales that he's brought home from Brighton Beach and Gravesend.
Continue reading Email this postMarch 6, 2007 - Princeton University
Watch What You Eat
View lectureSeptember 14, 2006 - Pittsburgh, PN
National Conference of Editorial Writers
View lectureOctober 26-27, 2005 - Yale University
The Tanner Lectures on Human Values
View lectureWhere am I eating? What's for dinner tonight? And what books have I been reading? For a look at what's going on in my life lately, take a look at this journal, which I try to update on a regular basis.