Noodles & Rice

Deep, savory, a little sneaky with the heat — this is the bowl I make when it’s been a week.

Buttery, garlicky strands under a crunchy panko snowfall. Dangerous knowledge.

Day-old rice, ripping-hot pan, and the soy-butter finish that makes it taste like the restaurant’s.

One pan, a shameless amount of garlic butter, and dinner done before the pasta water forgets it was boiling.