First of all, let me say that this stew is well worth making even if you can’t find fresh porcini mushrooms. I can only get them in Seattle for a few weeks a year, and they are quite expensive. You could serve the same …
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Green garlic is one of those wonderful farmer’s market ingredients. At least in my neck of the woods, you don’t often see it at grocery stores, but it is as at every market in the early summer months, where it overlaps …
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After last week’s Tofu 101 post, I thought I should share with you an easy way to use your new-found bean curd knowledge. I used to order this dish at a rather non-descript Chinese restaurant on Seattle’s highway 99, …
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When I talk with folks about meatless meals, the conversation always comes around to tofu. I find people in two camps: (1) those who hate it and are sure it is always bland (2) those who want to like it, but aren’t …
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Cold. Not cool. Cold, cold, cold. Ice cold. That’s what makes these noodles great. I first had bibim naengmyeon at a restaurant named Mandoo Bar in the New York’s Koreatown, although they call it Joll Noodles. …
Read MoreCaramel-cooking is a classic Vietnamese method that produces a rich, lacquered sauce. When I sent this recipe out for field testing with blog readers, it got so much great feedback that I knew I wanted to share it with …
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