Hiyashi Chuka (Cold Ramen)

I was first introduced to this dish during my year abroad in Japan in college, and I fell in love immediately.

Verdict: This recipe tasted really nice! I would gladly have it again.

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RECIPE: Hiyashi Chuka (Just One Cookbook)

Rhubarb Gin and Tonic

Notes:

• The solids left after you press out the syrup are basically rhubarb jam, so instead of throwing it away, I filled some oatmeal bars with it! I used my favorite recipe for date-fig oatmeal squares and used this instead of the date filling.
  

Verdict: I thought it was OK but I don't know that I'd go out of my way to make it again. Honestly, I preferred it without alcohol = the syrup with just soda water/sparkling water, especially a cherry or orange flavored one.

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RECIPE: Rhubarb Gin and Tonic (Smitten Kitchen)

Chickpea Pan Bagnat

Apparently, flattening your sandwich down enough so it will fit in your mouth is not an exclusively American thing.

Verdict: I liked all of the flavors together (the vinegar and oil soaked bread was really nice actually) and how filling it was, but it was kind of hard to eat and didn't stay together very well. Preparing all the separate pieces took kind of a long time too. Not sure I'd go out of my way to make it exactly like this again, but a simplified version might be nice.

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RECIPE: Chickpea Pan Bagnat (Smitten Kitchen)