From garden splender into a beverage wonder, these two roots will make a rich elixir.
Using an Instant Stock Tames Collards In A Blink For centuries the Japanese flavor their stocks with delicious (umami) ingredients turning soups, stews, and braises into nuanced flavor. It’s to die for! I love to make these stocks from scratch, known as dashi, and they are so much easier than meat-based stocks. Now there is a…
ground zero of Chinese saucery!
turkey has left the holidays to join join you for everyday dinners
poultry leftovers become an American standard
this is a marsala wine masterpiece
black bean comfort food with a tweak from Japan
four ingredients makes for a divine cookie
Southeast Asians Love Green Papaya Salad I love to change out salads—from leafy greens, to coleslaw and now I’m really excited about green papaya salad. It’s soooo good! Great chewy texture, both complex and brightly dressed. It’s better the second and third days! You might use the dressing on any vegetable, raw or cooked. It…
Finally, tofu with a little crunchy chew!
Miso reinvents banana bread
Breakfast Bowl Charts New Direction Food bowls are all the rage. Why not reimagine the breakfast bowl. Oats are core and maybe you have yet to try the steel cut variety. They offer a chewy texture and are easy to prepare. They hang well in the fridge for second and thirds later in the week….