Paper Palate

Chinese food is one of those guilty pleasures that so many of us partake in. There is just something about those quintessential little white takeout boxes and flavorful dishes that just draws you in for more … and more … and more.

Last week, The Hartford Courant detailed how easy it is to bring the Chinese food home with fresh versions of some favorite dishes.

One reason I find Chinese cooking so appealing is that hours ahead you can take out your aggressions on the carrots, red peppers - anything other than meat that needs to be in smaller pieces - and pile bowls high with raw ingredients. I scan for anything that shows up in multiple dishes, such as fresh garlic, ginger and scallions, and prepare them at the same time.

It’s also forgiving: Once you get in the swing of things you’ll just line up the condiments next to the stove and add a dash of soy sauce here, a gush of black vinegar there, tasting as you cook until you’ve created the exact flavor you’re looking for. Baking it ain’t.

If you’ve never made Chinese food before at home, you are really missing out. Homemade fried rice, beef and broccoli and wontons beat out their greasy restaurant counterparts. And best of all, you can control everything that goes into them.

Recipes are available for:

• Hot and Sour Soup
• Chili Eggplant
• Chicken with Snow Peas