Ronnie Woo Journalist Profile

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Make butter chicken meatballs for a quick and cozy dinner

Nov 30, 2023 | today.com | Ronnie Woo

Chef notesEvery single person I have ever made this for has absolutely loves this dish. I usually make this in large batches because it freezes really well (just make sure to freeze them separately) and makes for a super quick, cozy and delicious meal any day of the week. Technique tip: The meatballs are baked before simmered in the sauce. Swap options: You can swap out the heavy cream for full-fat coconut milk.
Lyonnaise Potatoes

Sep 26, 2023 | epicurious.com | Jesse Szewczyk |Ronnie Woo |Adrian Miller |Brian Leatart

A good Lyonnaise potatoes recipe, or pommes de terre sautées à la Lyonnaise in French, is a thing of beauty. Humble spuds are sliced, cooked in butter until golden brown, tossed with caramelized onions, and showered with chopped parsley for a dish that is far more than the sum of its parts. The trick for great Lyonnaise potatoes is to cook the potatoes in two stages-boiling, then pan-frying them-to achieve a silky smooth interior that perfectly contrasts the crisp, golden exterior.
Mussel and Clam Soba With Browned Anchovy Butter

May 18, 2023 | epicurious.com | Ronnie Woo |Scott Peacock |Andrea Nguyen |Kendra Vaculin

I'm a lover, not a hater...of all types of shellfish, while my husband Doug, on the other hand, only likes mussels. Maybe it has something to do with their slightly different textures or the fact that clams live in sand and mussels live on rocks, piers, and pilings. Personally, I'm not going to judge how shellfish live their lives, because to me they are equally delicious. However, if you're like Doug and prefer one kind of shellfish over another, feel free to make this recipe with just that one.
Chilled sesame-honey ramen with shredded roasted chicken

Apr 17, 2023 | more.ctv.ca | Ronnie Woo

Ingredients Roast the Chicken 1 large skin-on, bone-in chicken breast (about 3/4 pound) 1 tablespoon kosher salt Sesame Sauce 1/2 cup water 1/2 cup tahini 2 tablespoons honey 2 tablespoons extra-virgin olive oil 1 tablespoon mayonnaise 1 tablespoon reduced-sodium soy sauce 1 tablespoon miso paste, yellow or white 1 teaspoon grated fresh ginger 1/4 teaspoon crushed red pepper flakes 1 clove garlic, very finely minced Ramen 10 oz. fresh ramen noodles (or instant ramen noodles will work in a...
Signed Books | Book Soup

Mar 28, 2023 | booksoup.com | Fenton Bailey |Michelle Visage |Winnie M Li |Ronnie Woo

SIGNED PREORDERS & EXCLUSIVESPurchase one the following titles and we'll ensure it's signed (and in some cases personalized) by the author. Click on the individual covers for campaign details, shipping timelines, and personalization specifics. Preorder a signed book byRobbie Couch- Apr. 18th -Preorder a signed book byAbdi Nazemian- May. 9th -Preorder a signed book byGray Malin- May 23rd -Preorder a signed book byAdam Silvera- Ongoing -
Why Authenticity Doesn’t Exist When It Comes To Food

Mar 16, 2023 | lithub.com | Ronnie Woo

When you think of “authentic food,” what comes to mind? Ethnic food? Exotic ingredients? People of color? Whatever it may be, the truth is that the word as it relates to food is meaningless. And let me tell you why. The debate over authenticity in food really comes down to how you define the word “authentic.” The word is often used to describe something that’s either fake or genuine, such as a brand name handbag or a pair of shoes, but in the case of food it doesn’t really apply (unless it’s plastic).