i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
If the thought of slimy, gooey, pungent, fermented soy beans make you run the other way, this post is not for you. If however, like myself, my daughters, and a large population of Asia, the thought of you makes your mouth water and stomach grumble, …
My sister (follow her on Instagram), who is a chef working at an upscale Italian restaurant in Brooklyn, gave me three hamachi kama (yellowtail collars) the other day when I went to visit her and my parents where they live in Queens. I was daunted …
I had been wondering what to do with the sundried tomato in olive oil I had prepared some days ago, knowing that I will have to use it up soon or risk botulism (no matter how small) when I came across fresh mozzarella pearls in …
If you’ve never used mint (or mint jelly) on a sandwich, you really should start. Seriously, you won’t be disappointed. I don’t know how to describe the deliciously fresh taste that using mint imparts, but it’s what I think of when I think of Summer. …
I had to put “sundried” in quotations because I didn’t actually dry them in the sun, but what would you call dehydrated tomatoes? Dried tomatoes… dehydrated tomatoes… desiccated tomatoes… they don’t sound too appetizing that way and the supermarkets sell them as “sundried” anyway, even …
For those wanting a less Asian approach to using shiso while using a large quantity of it, this is the recipe for you: Sauteed Clams, Shiso Batayaki style. My husband (who is part Italian) LOVES this sauce as it is wonderful for all kinds of …
Here’s another recipe from Japan: Shoyuzuke Egg Yolk, which is a raw egg yolk marinated over night in a soy sauce mixture to create a delicious and rich topping for rice (or ramen!) This is one of the things my daughter really liked to eat …
I was walking through my garden, taking stock of things, and realized that my Hardy Chicago figs had ripened. I picked them, ones which were soft and drooping, ate a few on my way back into the house, and then set to make a simple …
Usually, the herbs and tomatoes I grow in the garden will culminate in panzanella at least once, if not more times during the summer. This is usually after a party of some sort where I have a crusty loaf of bread sitting in the fridge …
I was never as fond of Japanese grilled eel as my sister was (my sister once had to go to the hospital when she was 3 because there were leftover bones in the unagi-don that got stuck in her throat) mainly because I couldn’t stomach …