i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
I first learned how easy it was to make pastry cream from my sister (The Chef) two Thanksgivings ago. She made choux cream puffs which is a little more involved than just filling a graham cracker pie crust with pastry cream and piling berries on …
There’s a restaurant in Flushing that I introduced my husband to called Debasaki–their specialty being deep fried wings stuffed with cheese and either kimchi, vegetables, or corn. It’s delicious but… far for me, terrible parking, and expensive (close to $20 a dozen pieces!) I prefer …
I had been dying to try this recipe since I have a can of sweetened red bean in my pantry that will expire sooner or later. It was a huge hit with everyone in the house, and I absolutely loved how pretty it came out. …
Colds blow through our house like a tornado, and despite the fact that neither of the kids go to daycare, the husband-unit often brings something home with him. While his immune system seems to be impervious to the viruses that ravages the winter seasons, myself …
The last of the dandelions are holding on as the cold weather moves onto Long Island. I saw them as I worked in the yard yesterday, and knew that if I didn’t nab them now, I wasn’t going to see them until next spring. They …
You never have kimchi when you need it–especially when you’re craving kimchi fried rice and all the other things you could make with it! This week I set out to make my own from scratch, as I think the work and love I put into …
When we get deep into the fall and almost winter, I start dreaming about saury. It’s one of the fish that most symbolizes the Autumn, when it migrates outward into the ocean. In Asia, it’s a delicious treat, while in other parts of the world, …
I had some radishes left over from making the perilla kimchi and wanted to use it up before it went bad. Our whole family loves pickled radish, especially as a side dish. Traditionally, it’s said to improve digestion and clear your palate. Normally it’s done …
I brought my pot of shiso indoors before the first below freezing temperatures to see if I could extend the growing season for just a bit. I had transplanted a few of each variety that had self sowed in my garden into a pot for …
And the race to use up the pumpkin spiced puree is on. I thought, what’s the easiest way to use it up? Pumpkin pie has been done to death and quite honestly, it’s gotten to the point where I can’t tell the difference between that …