Aviah (Avi) Morag @aviaaaaah@kitch.win

Simple pleasures: pollo alla cacciatora, on a bed of penne

More basics: beef shortribs, with red wine, preserved lemon, paprika, black pepper, garlic and mint

Simplicity itself: chicken with 4 kinds of pepper, in fermented soybean sauce

Adding chili oil to a wok full of Shui Zhu Yu (水煮鱼), or “water-boiled fish,” a Sichuan classic. The fish itself is catfish, or “basa,” a variety native to Southeast Asia but sold worldwide.

More adventures with Ma La, this time using shrimp as a protein. Marinade: Shaoxing wine, soy sauce, cornstarch and a bit of MSG.

@menziesii it's funny, I naturally associate lamb with Passover, but it's not something we normally make as a dish for it. We probably should. Ethnically my closest family members are Yemenite, which is a different cuisine altogether. One day I'll post about it.

@menziesii looking good. Is this done completely in the pan, or partly in the oven as well?

@JadeJitsu This looks great. What meats did you use?

It’s finally nice enough to eat outside during the day, so here goes: spicy Sichuan “ma la” broth with pan-seared sirloin strips, scallion and lotus root. Served with white rice.

Drizzling honey on a fresh mofletta, a type of crêpe consumed by Moroccan Jews at Mimouna, a festive meal held at the end of the Passover holiday

Caprese-style pasta with mozzarella cheese. Secret: freeze the cheese and mix with the pasta after cooking. The cheese comes up to temperature when mixed with the hot pasta, but doesn’t melt. Welcome back, summer!

Fresh cilantro used as garnish for “Moroccan fish,” a recipe involving slices of lemon and tomato, popular in Israel. The dish will be an appetizer for a large meal at the start of the Passover holiday.

Back to basics: shrimp in Moroccan-inspired sauce. Total preparation time: 10 minutes. Not-so-secret ingredient: preserved lemon.

Simple pleasures. Ramen with soft-boiled egg, corn, scallion and ham.

Buffalo wings, one of the gems of Northeastern US. Named for the city of Buffalo, New York where they originated. Served with the obligatory celery and bleu cheese.

Mussels in Moroccan style. Added green chili for spice, but it’s optional. Like the best dishes, served with bread for sopping up the sauce

@guysoft how did they come out? Hamantashen are actually available in Japan using Japanese ingredients. I feel like you could start a trend here.

@qwazix Now that you mention it...😅