Spin on The Woks of Life recipe; coming soon! I’ll elaborate on my differences when I have the time but for now all I can say is Chinese cooking is fundamentally measured with the heart.

Ina Garten’s “Beatty’s Chocolate Cake” with 2 tablespoons good bourbon added to the frosting. I personally used Woodford Reserve and slowly beat it into the frosting.

There is a Barefoot Contessa cookbook (I don’t remember which one) with a very similar recipe where the chocolate buttercream frosting call for 2 tablespoons of dark rum, which is also an option!

Personal recipe—

Dressing

• 4 anchovy fillets, smashed with fork

• 1-2 cloves garlic, smashed with fork

• 1/4 - 1/2 lemon, juiced

• 2 tablespoons red wine vinegar

• 1 large egg yolk

• 1 tablespoon Dijon mustard

• 1 dash Worcestershire sauce

• 1/4 cup olive oil, slowly added to salad bowl while mixing

• Salt and black pepper to taste

Croutons

• Baguette, stale, cut into pieces

• Olive oil, however much

• Salt

• Crushed garlic

• Fresh rosemary

• 400 convection oven, 425 normal, 9 minutes

Massaged kale