We eat a lot of mushrooms in our house. Because of the mushrooms this recipe gives you meaty satisfaction, but is vegetarian! I like using a combo of mushrooms, but use what you have.
The key to fluffy and Crispy potatoes is to boil them first and then bake or fry them. It takes a bit more effort, but they are totally worth it.
Fried rice is a great vehicle for my favorite ferment: kimchi. This recipe is a regular in my kitchen because you can throw anything in it, within reason, and come out with a tasty and satisfying dish.
Mustard greens love garlic, so let’s really go for it with this dish. Mature mustard greens are best cooked with lots of seasoning, they can take it! You can serve this as a stand alone side, throw it into a stir fry, or toss it with noodles.
Most people who think they don’t like kale because they haven’t had it properly prepared. It’s such a versatile vegetable you can throw it in soups and stews, bake it, sauté it, and even eat it raw. By massaging raw kale, you break down the fibers making it easier to digest and more pleasant to eat.
I usually make my mom something for Mother’s Day (I’ve come a long way from a pack of hugs & kisses tickets) and this year she requested cake! My mom actually taught me this recipe, and I’ve found a video of us making it together in our archive! Please give this cake a try, it’s so simple. What you need: 2 eggs, plus 1 yolk 3/4 cup sugar 1 cup flour 1/2 sunflower oil 2 tsp baking powder 1 tsp vanilla extract 1/2 tsp Autumn Harvest Blend, or cinnamon dash of dried ginger Zest of one lemon 3 cups very ripe apples Butter & flour to coat baking pan Mixer – hand held or standing 9 inch round cake pan Preheat oven to 350° F Grease the baking pan with butter and a light dusting of flour. This will help to keep the cake from sticking to the pan. Beat the eggs and sugar until foamy with a hand mixer or a standing mixer with a paddle attachment. Add all remaining ingredients, except the apples, …
I ran out of time to make the pastry crust for my quiche recipe and came up with a new addition to my brunch line-up! If you have the time this weekend, make a crust…it will be even more decadent!
It is “greens” season, so I thought I’d condense some of my favorite vinaigrettes together in one place.
I have a fond memory hanging out in KoreaTown with my girlfriends eating Korean-style fried chicken and singing karaoke. This recipe is for them. I’m using tofu in this recipe but you can easily swap in chicken or other proteins. The sauce is amazing and the recipe makes more than you will need.
You can make a gratin out of most root vegetables. This is a guide that you can use to make a gratin out of anything with anything! There are no measurements…use what you have and it will be delicious. I’ll use sunchokes for this version.