i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
I LOVE beef small intestine, and I most commonly get to enjoy it at Korean barbecue restaurants where it’s grilled until a bit crispy as it bastes in its own fat. Called “gopchang”, it can run a pretty penny especially in comparison to how low …
I had a big hunk of leftover wagyu fat from my sister and the time she bought like 11lbs of A5 grade wagyu. I looked around for what to do with it and every recipe was about rendering it. Except to me that would be …
Hot spring eggs are fun in that in Japan (and elsewhere where hot public baths and springs exist), you can purchase a couple of eggs to cook while you… cook. The unique temperature result is an egg with runny silken tofu-like whites, with semi firm …
I love ganjang gejang which is Korean raw marinated crab, but my mom introduced me to Chiang Xie/嗆蟹 (although pronounced chiang ha in the regional dialect) which is Chinese style raw marinated crab. She bought it from a side dish take out place in Flushing …
Some years there are so many blowfish in the water you can’t catch anything else because they are voracious and will take any line with any bait at any time. Then there are years where they don’t show up at all, for whatever reason may …
This “dish” is usually what’s considered ”accidental” as in it’s a byproduct of cooking or braising fish, rendering a gelatinous broth that is cooled and solidified (although now there are places that make it specifically)—often done with eel but it can actually be made with …
My sister bought 12lbs of A5 Wagyu for a pretty and decadent penny and then gave me a hunk of it after we had a barbecue. This level of marbling in the wagyu makes it a slightly difficult ingredient to work with–heat it for too …
It’s spring and one of the first things to pop up in my garden is garlic chives—different than onion chives, the leaves are flat and the flavor similar to ramps but less intense. It’s a popular Asian vegetable and dead easy to grow. With my …
It’s no secret my kids are fiends for sushi so I often make handrolls at home for them—usually avocado and smoked salmon or some California since they keep well. They also love steak tartare so I always have some nice sirloin or skirt in the …
Mugwort—just the name drives gardeners into a fearful frenzy because of how insanely invasive it is. From just a small root grows a dense, waist high perennial that covers the ground in a span of a season. It’s difficult to get rid of once established, …