Cookbook Club: What We Made from Chinese Enough by Kristina Cho

Chinese Enough, take two! After a false start that had us cancel cookbook club at the last minute, Alex and I were “forced” to eat all 48 Chicken, Corn, and Jalapeño Wontons with Miso Butter ourselves. A brutal sacrifice, obviously, but someone had to do it. This time around, I made one very simple dish and one slightly more project-y one, both from @eatchofood’s Chinese Enough. First up: Chili Cumin Spiced Pork Ribs. The ribs get rubbed with a generous amount of crushed red pepper flakes, cumin, garlic powder, and white pepper, then take a long, slow roast in the oven until they’re fall-off-the-bone tender. For dessert, I made the Malty Banana Cream Pie, which layers a homemade crust with sliced bananas and vanilla pastry cream, then tops the whole thing with malt powder-spiked whipped cream. It was delicious, if a little messy! The full menu is below, and honestly, every single dish is one I’d eat again in a heartbeat – especially that Banh Mi Pasta Salad, which I have not stopped…