Tabbouleh Salad (Rice and Dill Style)

Tabbouleh Salad (Rice and Dill Style)

I LOVE tabbouleh (and so does my husband) which is one of the few dishes that truly showcases the flavor profile of parsley, but when the craving hits, I often don’t have cracked bulgar wheat on hand. I originally intended to make this dish the 

Spiced Tomato Chutney

Spiced Tomato Chutney

I was recommended tomato chutney as a possible recipe when my tomatoes started ripening in earnest. I have never had any before, to my knowledge, which is a pity because after this week, I’ll be canning as much as I could of this delicious condiment. 

Special Negi Miso Sauce for Tamago Gohan

Special Negi Miso Sauce for Tamago Gohan

There are a few negi miso recipes out there, including a really simple one I use in my yellowtail collar (Hamachi Kama) recipe and shortrib donburi recipe, using just miso and chopped negi scallions. It retains the bite of the scallions since it uses raw 

Children of the Sea meets Children of the Sky (Egg on Egg, a Karasumi Love Story)

Children of the Sea meets Children of the Sky (Egg on Egg, a Karasumi Love Story)

Oh there are so many ways to use karasumi (dried cured mullet roe), that briny, delicious gift from the oceans. Today it tops my breakfast to elevate my first meal of the day into decadence… Ingredients 1 slice of Homemade Hokkaido Milk Bread, toasted (recipe 

Chivalrous Onion Chives

Chivalrous Onion Chives

Once my onion chives are out, I know spring is right around the corner. A wonderful substitute for scallions, onion chives are a staple in my kitchen. They’re often the first to appear after winter, and the last to leave after fall. Allium schoenoprasum, common 

Overnight Red Onion Pickles

Overnight Red Onion Pickles

This simple onion pickle recipe makes for a delicious garnish for everything from avocado toast to steak tacos. I like to keep a jar of it handy since it adds a spicy, sweet tang to dishes that need a little bit of acid. You can 

Garlic Chives, A Staple Story

Garlic Chives, A Staple Story

Every Chinese family I know has garlic chives (allium tuberosum) in their garden. It’s a species of onion that hails from China, and is one of the earliest spring vegetables to come out, harvested beginning of March here on Long Island so that they are