Although black rice is an Asian ingredient, I think it reminded me in some oblique way of pumpernickel, which inspired me to deploy a favorite set of Eastern European flavors: caraway, horseradish, mustard. Those are a …
Read More
Here’s another dish I made with those amazing Reed avocados from ChefShop. It looks a little bit fancy, but is very easy to do - just layers of red rice, avocado, shaved red pepper, baby lettuces, burdock chips, and …
Read More
Kimchi jigae is classic Korean home cooking that is simple enough to make for a weeknight dinner. The body of the stew comes from chopped kimchi, spiked with chili paste (kochujang, also spelled gochujang) and miso. …
Read More
Many years ago. Gulp. More than two decades ago, when I lived in the Bay Area, I would visit friends in the Mission District of San Francisco and inevitably eat at one of the great neighborhood taquerias. Many of them …
Read More
Chaat is a whole family of amazing snack foods from India that are served by street vendors and informal restaurants. Chaat can be anything from aloo tiki (potato fritters - there’s a recipe in my book) to pani puri …
Read More
The eggplants in this recipe are halved and then each half is cut so that there is a “pocket” to rub with Chermoula (a sort of North African pesto, ). The chermoula bakes into the creamy flesh, seasoning it. Then you …
Read More