A couple of months ago when I made Chopped Herb Salad with Farro, I had a serious surplus of mint. It sat in the refrigerator, sad and unused, until my husband came to its rescue. He made a simple syrup with the languid, leftover bunch of mint, and chucked it back in the fridge. A […]

Making jam is a labor of love, but it also extends the flavors of summer into the winter. I have a soft spot in my heart for fruit jams, and love the soft, spoonable texture of this pectin-free Raspberry Peach Jam. Since there is no added commercial pectin to this jam, the texture is looser […]

Katsudon is leftover sliced tonkatsu, which is quickly stewed in a sweet-salty broth, with softened onions and bound together with nature’s finest: an egg. Once this beautiful mixture is finished cooking, you slip it over a bowl of steaming hot rice. Then you either: 1) pump your fist in excitement, 2) cry a thousand tears […]

Blueberry Streusel Muffins are the kind of breakfast I have when I’ve been eating spinach and egg white scrambles one too many days in a row. (I know some of you are super healthy and don’t see a problem with that, and all I can say is that I deeply envy you, and please don’t […]

It’s summer! Finally! I’m basking in the warmth of the sun. I’m in love with all the brightly colored produce at the farmer’s market. The berries are local, sweet-as-candy, and a deep, ripe red. The blueberries pop in my mouth, surrendering their sweet juices. The raspberries are vibrantly tart and sweet. It’s the perfect time […]

Potato salad isn’t the most alluring side dish at the barbecue – often times overcooked potatoes are drenched in mayonnaise, which makes it difficult to tell what other ingredients lurk under the dressing. But, this mustard-heavy, tangy version is bright and flavorful, a perfect counterpoint to rich barbecued meats. The baby potatoes are supple and firm, while […]

Tonkatsu is a western-influenced Japanese dish that most would consider as comfort food. Similar to German wiener schnitzel, it is merely fried pork cutlets with a crumb coating. Tonkatsu is traditionally served over thinly sliced green cabbage with a side of hot yellow mustard and tonkatsu sauce, a fruit and vegetable based sauce (similar to […]

At a Korean table, a variety of side dishes (banchan) will clutter and cover an entire table to the corners and edges. Each diner is set with their own bowl of rice, a spoon, and chopsticks. A soup or stew is a standard for every mealtime during a Korean meal. As such, a single pot of […]

Notes: This recipe is easily made vegan or vegetarian by omitting the bacon garnish.  Serves: 2-4Time: 20 minutes2 slices of bacon1 tablespoon fermented bean paste (Korean dwen-jang is recommended but miso is fine, too.)2 tablespoons gochujang (Korean fermented red pepper paste)1 tablespoon soy sauce1 tablespoon honey1 tablespoon + 1 pinch gochugaru (Korean red pepper flakes) 1 […]

One of my best friends often craves anything tart and citrusy, and has an especially deep love for key lime anything, as well as lemon bars. This recipe is undoubtedly for her. Not quite key lime pie and not quite lemon bars, these Lime Bars with Pistachio Crust are intensely creamy, cooling, tangy, and perfectly […]

Korean people love their pancakes! Kimchi pancakes, green onion pancakes, sliced fish pancake fritters, mung bean pancakes, chive pancakes with a million jalapeños . . . the list is seemingly endless. If it’s a thing, it can be pancaked. I love them all, but I especially like this one because it doesn’t require any ingredients you […]

The first time I ever made these scones was in the year 2000, and I was still in college. I had just purchased Ina Garten’s The Barefoot Contessa Cookbook on a whim because the full-page color photos called to me at the bookstore (this was before everyone bought everything on Amazon). I saw her “Maple-Oatmeal Scones” […]

Luxurious. I would not have ever imagined that I might describe a lentil salad this way, but luxurious is exactly the perfect word. Smoky, silky, creamy, spicy, and a bit tangy: All of these sensations tangle together into one luxurious bite after another. Eggplant can be sensual. Yes, I said it. The broiled eggplant lifts […]

I love me a rice salad. A bit ago, I cooked a Korean meal for us complete with Seafood and Green Onion Pancake (Pa Jun) and a Soft Tofu Stew (Soondoobu Jjigae). Bi Bim Bap is also a traditional Korean dish with rice, various barely-cooked vegetables and topped with an egg. I like to describe […]