2017 has been a gangbusters year for Asian cookbooks. Not only are we seeing more Asian cookbooks being published, the variety and diversity of cultures, cuisines, and topics represented have increased exponentially. And my favorite trend? All these Asian cookbooks are authored by people of color writing...
While I love making kimchi, I can’t imagine making it in a traditional kimchi fermentation crock--called onggi—and then burying it in the ground. Although if you’d like to try it, you can buy one stateside from this guy. Just so you know, fermenting in general doesn’t...
It’s been sweltering here in the metro D.C. area. In fact, temps surged to 115 degrees F with the heat index several Mondays ago. It’s been so hot and muggy, all I want to do is hole myself up indoors and exert as little energy as...
With July 4th right around the corner, it's time to get serious about grilling. And if you've ever been a victim of tough, dry meat fresh off the flames, you'll want to read this. I'm not going to talk about techniques or equipment--I'll leave that to the...
I’ve always believed in the healing power of food. And since I’ve been sick several times this past winter, I’ve had many opportunities to harness their benefits. Here are my top 3 favorite healing foods: 1. Ginger My mom’s spicy ginger tea does wonders to clear my sinuses...
I heart noodles. Ramen. Chow mein. Pancit. And especially my mom’s mie goreng (Indonesian fried noodles). But today, I’d like to give a shout-out to a lesser known noodle dish—japchae. A classic Korean dish, you’ll find japchae on the menu at just about any Korean restaurant in the U.S. If you’re lucky...
A couple of years ago, my friends Philip and June Lee invited me to a kimchi-making party. (An aside: Philip and June helm Readers to Eaters, a cool organization that’s part indie publisher, part pop-up bookstore and part food literacy educator.) Traditionally, kimchi is made during...
“At least half the grains you eat should come from whole grain sources.” I’ve heard this mantra so many times it’s beginning to play in my head like a broken record. I find it hard enough to abide by that myself all the time but convincing...
As much as I adore canned creamed corn, come summer, I love sinking my teeth into a fresh cob and gnawing off the sweet corn kernels bit by juicy bit. My other favorite way with sweet corn is to toss the niblets into a salad...
Here in Seattle, we don't expect summer--the most elusive of all seasons--to make a gracious appearance until after July 4th. One week post-Independence Day, I am happy to report that the past few days have been gloriously sunny! The temps have rolled into the 70’s and...
