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Andrew Riggsby @foodoriented.bsky.social · 22h

Date night cook-the-book: Mardanbigi/Rico/Goode, _From Tacos to Tadhig_ “American” sectio (ie the restaurant menu) Beet tartare tostadas Grilled carrot tostadas Red lentil soup with chochoyotes [not shown: mutant shaped mochi churros] Also a little crema and salsa macha.

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Andrew Riggsby @foodoriented.bsky.social · 04/10/2026

Sous vide chicken “tagine” Xatò Shrimp salad causa Gateau basque w/blueberry compote

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Andrew Riggsby @foodoriented.bsky.social · 28/09/2026

And note the baby to lower left.

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Andrew Riggsby @foodoriented.bsky.social · 27/09/2026

This guy taught the high-end cooking class we did in Lima this summer. Here’s an opportunity to save plane fare and still get the yummy goods.

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Andrew Riggsby @foodoriented.bsky.social · 14/09/2026

Back to more Roman food for dinner.

Fried zucchini flowers, mozzarella, anchovies.

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Andrew Riggsby @foodoriented.bsky.social · 13/09/2026

Lunch at the neighborhood Sicilian joint.

Sformato of potato and anchovies (and just a bit of cheese!)

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Andrew Riggsby @foodoriented.bsky.social · 12/09/2026

Lunch today? Sweetbreads, pigeon, cicoria, fig tart, and a wee bit of a view.

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Andrew Riggsby @foodoriented.bsky.social · 06/09/2026

Southern red curry with (faux) steak and basil. Chili jam clams. Both from @chezpim.bsky.social and @andreanguyen.skystack.xyz ‘s new _Cooking Thai_. Amazing flavors.

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Andrew Riggsby @foodoriented.bsky.social · 24/08/2026

Had friends over to try what we’d learned on our Peruvian vacation. *Tiradito ahumado of snapper *Causa of grilled snapper in mayo *Sweet tamales with lucuma ice cream *Chicha morada (corn and pineapple, unfermented)

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Andrew Riggsby @foodoriented.bsky.social · 18/06/2026

Willis’s vet says he can’t have the sweet ones anymore, but he’d be happy to take the ham and cheese off your hands.

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Andrew Riggsby @foodoriented.bsky.social · 14/06/2026

Tonight’s entree: lasagnette with a vaguely Bolognese ragù.

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Andrew Riggsby @foodoriented.bsky.social · 03/06/2026

Another cook-the-book adventure, this time Pierre Thiam’s _Simply West African_. Cw from Ll: Maman’s crispy herb-crusted chicken; Joloff rice; Pumpkin seed “egusi” stew with eggplant and collards; Harissa-roasted Brussels sprouts.

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Andrew Riggsby @foodoriented.bsky.social · 02/06/2026

Lisa and I cook Indonesia from Lara Lee's _Coconut and Sambal_ (dishes in alt).

Cw from UL:
Goku ikan ternate (kind of a ceviche)
Tempe manis (sweet soy tempe)
Martabak telur (pastry sheets coated with egg and vegg.)
Nasi goreng sayur (veggie fried rice)
Plus commercial shrimp chips and sambal oelek.

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Andrew Riggsby @foodoriented.bsky.social · 15/05/2026

Post-semester breakfast. Leftover spiced mango galette.

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Andrew Riggsby @foodoriented.bsky.social · 14/05/2026

Not the norm, of course, by my Latin colleagues and I are occasionally called in to consult on these! (My greatest contribution, however, is the “scientific” names here.)

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Andrew Riggsby @foodoriented.bsky.social · 03/05/2026

Another pass through Gaviria and Núñez’s #VitaminaT book. Here Baja-style fish tacos, picadillo-filled gorditas, and huaraches with a crab and corn topping.

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Andrew Riggsby @foodoriented.bsky.social · 26/04/2026

The annual Classics Honor Society cooking class was last night. Aristotle was wrong; you can live (and eat) near the Equator. Roti canai from Singapore (in both fish and potato versions) Pollo pibil from the Yucatan. Yellow coconut rice with multiple toppings from Sri Lanka.

Andrew deploys his Ph.D. level pointing skills to talk about different ways to form roti prata/paratha.

Most of dinner (the pollo pibil was on the stovetop, and the breads are hidden in that green towel).

Willis doesn't understand how this woman doesn't understand that the true purpose of the event is to play fetch with him.

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Andrew Riggsby @foodoriented.bsky.social · 16/04/2026

Tinga verde tacos. Ayacote bean and queso Chihuahua tostadas. From the new #VitaminaT book.

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Andrew Riggsby @foodoriented.bsky.social · 01/04/2026

I was in waffle debt to Lisa (having forgotten to make promised ones over the weekend), so I had to get up early to make these.

Waffle halves with, respectively, butter and maple syrup, yogurt and lingonberry preserves, and assorted sprinkles.

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Andrew Riggsby @foodoriented.bsky.social · 20/03/2026

Pretty amazing. A fantasia on the author’s girlhood breakfasts in Tehran. Book as a whole highly recommended.

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Andrew Riggsby @foodoriented.bsky.social · 20/03/2026

Georgian chicken stew with sour cream. Apple tart. Greek-ish garden salad with jarred tuna. Freshly baked bread. Crostini with sour cherry preserves, feta, and pistachios.

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Andrew Riggsby @foodoriented.bsky.social · 18/03/2026

Lisa and I had our first run at Naz Deravian's new-to-us _Bottom of the Pot_. From right: •Sour cherry compote, feta, and pistachio crostini (this is not, I think, traditional). •Rice with nuts and dried fruits. •Chicken fesenjan. •Herb stew with beans and artichokes.

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Andrew Riggsby @foodoriented.bsky.social · 02/03/2026

Dinner for our most reliable guinea pigs last night.

Seared sablefish over rice and tomato/yogurt broth.

Galette du rois; blood orange segments, chiffonade of mint.

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Andrew Riggsby @foodoriented.bsky.social · 26/02/2026

Broiled, miso-marinated sablefish. Rice. Braised carrot and gobo. Quick-pickled cucumber.

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Andrew Riggsby @foodoriented.bsky.social · 23/02/2026

Primo: “negativo di carbonara” (egg and cheese filling; [fake] bacon and creme fraiche) Antipasto: roasted pepper stuffed with anchovy and young sheep cheese Secondo: chicken in Sicilian mint sauce

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Andrew Riggsby @foodoriented.bsky.social · 16/02/2026

Salmon topped with sriracha mayo and broiled, yogurt/dill sauce. Pasta al pomodoro.

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Andrew Riggsby @foodoriented.bsky.social · 15/02/2026

Our jointly constructed Valentine’s dinner: seared black cod with tomato/yogurt broth (@chefvikramvij ); “Korean-fried” broccoli (@dirtcandynyc ); nasi goreng ayam, peanut sauce (@laraleefood ).

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Andrew Riggsby @foodoriented.bsky.social · 06/02/2026

Wife is out of town, so the dog's and I have been catching up on the local BBQ scene.

Dogs eating various meets from Michelin-starred la, Interstellar, and Leroy and Lewis BBQ establishments.

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Andrew Riggsby @foodoriented.bsky.social · 27/01/2026

In advance of the big freeze, our neighbors with the lemon tree stripped off most of the fruit and passed a bunch of it around. Here's my tarte au citron with a little of last week's Mexican crema.

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Andrew Riggsby @foodoriented.bsky.social · 01/01/2026

This year’s NYE theme was Chinese-dishes-we-haven’t-made-before. My red-braised lion’s head meatballs (over collards). Lisa’s spicy eggplant pot. My seaweed battered fish filets (with dipping vinegar). Lisa’s General Tso’s chicken (Taiwanese style).

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Andrew Riggsby @foodoriented.bsky.social · 27/12/2025

After the 4 sticks of butter we apparently ate yesterday, we were trying to take it easy (with help from @fuchsiadunlop.bsky.social ) Steamed black cod with kale and pickled mustard greens. Lisa’s garden chard with Hunanese flavors.

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Andrew Riggsby @foodoriented.bsky.social · 26/12/2025

The true meaning of Christmas this year was apparently laminated dough.

Breakfast. Cinnamon rolls based on a croissant-y dough, some plain and others with a vanilla glaze. This was a new recipe, but I think it will come back next year. Bonus: we were invited to a lovely take-out Chinese lunch with friends and were able to contribute some of these as dessert.

Main dinner. Vol-a-vent filled with a chicken/chanterelle ragout. The homemade puff pastry indeed puffed high, though the other one was rather slanted. Shrimp/Impossible bánh xèo (slices wrapped in rice paper; dipping sauce not shown). Salad of shredded hearty greens from Lisa’s garden in rich cream dressing.

Dessert. Petit beurre cookies layered with pastry cream and topped with whipped cream. Based on the take on ugat bisquivitim we’ve had at Houston’s Hamsa restaurant. I should have rolled the cookies out thiner so they’d soften a little more.

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Andrew Riggsby @foodoriented.bsky.social · 21/12/2025

Bao filled with “char siu” tofu, quick-pickled radish and carrot, and wonderful chile crisp our neighbors just happened to drop of this afternoon. Also some Szechuan stir-fried cabbage.

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Andrew Riggsby @foodoriented.bsky.social · 19/12/2025

Our local celebration of #JacquesPepin’s 90th birthday. Main: chicken persillade; fondant potatoes; gratin of mustard greens; homemade bread. Dessert: crepes, mixed berry compote (inside), sour cream. Happy birthday, Jacques!

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Andrew Riggsby @foodoriented.bsky.social · 17/12/2025

Tonight’s cappellacci are filled with ricotta (and a little parm and nutmeg) and tossed with caramelized radicchio, walnuts, and blue cheese. Served with raw radicchio salad dressed with anchovies, garlic, and capers.

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Andrew Riggsby @foodoriented.bsky.social · 08/12/2025

A little afternoon dessert party to get the holiday season started.

(CW from UL) Jalebi. Georgian pastry roll with walnut and apricot. Yogurt/elderflower mousse with compressed strawberry and cashew praline. Gerbaud slices.

Dallaspulla. Almond tamales [not shown: chocolate sauce]. Quinoa/goat milk pudding with raspberry and mint. Crumb-top apple pie.

Sous vide French toast [not shown: caramel sauce for the full tres leches]. Beignets. The crowd. Goh/Ottolenghi “Persian love cakes.”

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Andrew Riggsby @foodoriented.bsky.social · 30/11/2025

Hot ceviche of trout and rocoto leche de tigre. Grilled heart of palm with annotto-spiked amaranth. Potatoes with peanut Huancaina sauce. Tuna with corona beans.

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Andrew Riggsby @foodoriented.bsky.social · 20/11/2025

Finished the last pre-Thanksgiving class at noon yesterday, so I had time for a little fusion experiment. Cappelloni filled with a Georgian-style walnut/mushroom pate and tossed in a yogurt (homemade) and dill (homegrown) sauce. Extremely good.

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Andrew Riggsby @foodoriented.bsky.social · 19/11/2025

Zeppole for guests last weekend, then repurposed the leftover ricotta/chocolate chip filling last night for tartlets (with a little leftover walnut praline on top).

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Andrew Riggsby @foodoriented.bsky.social · 11/11/2025

Whole roasted red snapper. Mint and wrapping lettuce. Tamarind dipping sauce. Carrot and radish pickles. Rice paper wrappers. Rice noodle meshes and scallion oil.

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