i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
I’m on a hosta shoot binge because they’ve started to unfurl in my garden, and while you can eat them up until they reach about 7 – 8 inches and fully uncurl, they become progressively more bitter and tough, rather than sweet and tender. This …
I’m currently reveling in the hosta shoots that are coming up–another two weeks and they’ll be too tough and bitter to eat and then I’ll have to wait until the flower buds come in. Right now they’re deliciously tender and mild, perfect for skewering and …
It’s spring and my hostas are starting to come up. This means hosta shoots galore. With a flavor and texture like artichokes, they are absolutely delicious as tempura, which is what I made today for lunch. You might feel weird eating something you’d thought of …
If you don’t like natto, you could most likely skip this post, but if you do, then this wouldn’t be too out of your depth. This is something out of my childhood and my ancestral province of Sze Chuan. I used black soybeans but traditionally, …
There is an answer to a question that I had been asking myself for the better part of this week: Can I make… Pizza taiyaki? The answer is, apparently, yes. Yes I can. I was baking bread today and figured I could take some of …
My taiyaki pan is at it again! This time I’m making takoyaki but in the shape of a taiyaki. This is super easy and delicious, especially if you, like me, are very heavy handed with the octopus. You can use shrimp, mussels, oysters, calamari, fish, …
This is a simple lunch or dinner you could make that reheats well as leftovers for lunch the next day! I like this dish with thinly sliced pork belly, but if you can’t get that, thinly sliced pork loins work too. You can top it …
What is the most dangerous thing you bought for your kitchen this year? For me, it’s my taiyaki pan. It’s clearly one of the most dangerous things in my arsenal because of all the insane things I could make with it. Here’s a recipe for …
I was browsing around H-Plaza (a Korean home goods strip mall) in Great Neck today and came across this adorable taiyaki pan. I loved taiyaki as a kid, especially the custard cream ones, so of course I snatched it up and ferreted it home so …
I made this with hairy bittercress but you could potentially do it with a lot of different mild flavored greens (spinach, shepherd’s purse, edible chrysanthemum, goosefoot, stinging nettle). My particular version only has 3 main ingredients–egg, shiitake mushroom, and the greens, but other versions can include …