i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
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 …
I wasn’t kidding when I said it’s going to be a week of blowfish, but looking at the damage I realize it may be more like three days of blowfish as I evidently didn’t take into account that my children would blow through them as …
It’s a northern Atlantic blowfish (non-poisonous flesh but don’t eat the organs even though it’s tempting) year in the Great South Bay of Long Island! They come in large droves, in cycles of about every 3-5 years. This means… there’s not much else in the …
I’ve really been exploring some dishes from my childhood, and this is a simple summer dish that just goes deliciously with some white rice. It’s a chilled side dish that’s really quick to put together! I don’t really have much to say about it other …
A few weeks ago I made a jar of natto and ended up forgetting about it for a couple weeks, and its pungency crossed over into douchi territory (which can be quite stinky indeed.) I ended up mixing it with seasonings (blended garlic, ginger, peppers, …