i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
A single lobster goes through many iterations in my household, until every last drop of flavor gets extracted from all its parts—lobster bisque being the last stop on that train. The first of which was ganjang lobster (soy marinated tail meat and tomalley, raw), next …
Not to brag or anything but I do make a mean lobster salad, lightly dressed with mayo, with herbs from the garden, a hint of Old Bay, and some salt cured lemon for when I’m having that hankering for a lobster roll. It’s cheaper than …
Obligatory disclaimer that there is a risk of eating food raw, especially seafood. Proceed at your own risk. Also included is the disclaimer for safely eating the tomalley (cooked or raw) of crustaceans, also proceed at your own risk. I have been craving ganjang gejang, …
Normally “gua bao” is made with melt in your mouth fatty braised pork, with cilantro and crushed peanuts for traditional Taiwanese fare. That will probably be a recipe for another day. Instead, this is a simple roasted pork belly, spiced and done in the air …
The only issue I have with this particular rice topping is that…. a whole head of cabbage gets cooked down to just a few small jars of this delicious dish and it disappears in a flash. Bakke miso, which is made with the Japanese butterbur, …
This was the recipe that gave me absolute joy to work with, not because it’s exceptionally difficult or anything but because the homemade version 1. tastes NOTHING like the store-bought version, and 2. it tastes 3000x better. It’s the recipe that made me yell “what …
This is less of a “recipe” and more of a discovered-a-traditional-way-of-eating-something-that-blew-my-mind. I always have bottarga/karasumi/wuyuzi which is the cured roe of mullet (a specialty of both Italy and Taiwan) in my fridge at any given time—it satisfies my cravings for something salty, briney, and full …
This actually isn’t my recipe (nor much of a recipe at all, more of a narrated process)—it’s my mom’s and it’s definitely not from around these parts, but from Costa Rica! Speaking of that gorgeous Central American country that my parents fell in love with …
I haven’t had a chance to break out my bento boxes lately but decided to TREAT MYSELF today with blowfish tempura and soba. This style of soba, tenzaru, is eaten cold, with a small teacup or bowl of soba soy sauce (mentsuyu), and delicious and …
Next up on the blowfish series: Blowfish corn chowder with potato dumplings. Okay, so the only reason I made potato dumplings instead of straight potatoes in this chowder is because I’m really into low waste and had leftover mashed potatoes and tempura batter (which mixed …