For the first time ever, a short winded recipe.
(Recipe for Lemon Tahini Dressing follows)
Read moreHarissa Spiced Cashew Carrot Cream
I first envisioned this dish on a train from Venice to Trieste. Something about the Adriatic to my right and the lush hillside to my left had me dreaming of carrots. Hey, I’ll take inspiration where I can find it. This vegan and gluten free carrot cream uses cashews to provide some extra protein and fat - when soaked and blended, these nuts become irresistibly smooth and creamy. With pomegranate molasses for a little sweet and sour and harissa-inspired spices for kick, this cashew carrot cream ticks all the boxes.
(Recipe for Harissa Spiced Cashew Carrot Cream follows)
Read moreFive-Spice Brined Chicken Thighs
This recipe utilizes a couple of my kitchens’ favorite secret weapons: chicken thighs and a quick brine. Add in a little five-spice powder, ginger, and garlic, and you’ve got a flavorful protein that’s the perfect accompaniment to rice, noodles, or stir-fried vegetables.
(Recipe for Five Spice Brined Chicken Thighs follows)
Read moreQuick Pickled Shiitake Mushrooms With Ginger And Soy
I originally started making these Japanese inspired pickled shiitake mushrooms to accompany my bowls of homemade ramen, but the longer the excess sat in my fridge, the more applications I would find for them. Soba noodles with peanut coconut sauce, shrimp stir fry, fried eggs, roasted vegetables, cucumber salads… basically anything you need a pop of acid, sweet, salt, and savory (so, basically anything). These little flavor bombs add so much character to dishes simple and complex.
(Recipe for Pickled Shiitake Mushrooms follows)
Read moreBlack Sesame Paste with Maple and Coconut
There are fewer crops steeped in more history and lore than the humble sesame seed. Not only is it the oldest known plant grown for its seed and oil, it’s rumored to be adored by the gods. In Assyrian mythology, the gods got drunk on sesame wine the night before they created the earth. In Hindu mythology, the seed is blessed by the god of death, Yama, and symbolizes immortality; today, Hindus often use them in their funeral rituals. Additionally, sesame seeds make an appearance in Qing dynasty legend as a holy medication for immortality, were used to make perfumes in Babylon, and was mentioned for their medicinal properties in the 1550 BC Egyptian book of medicine, Papyrus Ebers.
(Recipe for Black Sesame Paste with Maple and Coconut follows)
Read moreBlack Garlic Oil (Mayu) For Ramen Or Rice
Not to be confused with the fermented black garlic, this garlic oil is named as such to avoid calling it by its less enticing but more accurate epithet: burnt garlic oil. The trick to making this recipe delicious is to resist temptation to turn up the heat - cooking the garlic too quickly will result in the bitter compounds to come out. Instead, adopt your new mantra: low and slow. Read on, cook on.
(Recipe for Black Garlic Oil follows)
Read moreSautéed Bok Choy With Ginger And Chili
Of the cruciferous vegetable family, bok choy is like the nerdy, agreeable, well mannered one. It won’t dominate a room like Brussels sprouts or arugula, won’t be loved or scorned like broccoli and cauliflower, and boasts more calcium and beta-carotene than cabbage. Pairing it simply with ginger and chili paste allows each to shine, though with its soft tender leaves and crunchy sweet stems, can hold up to even the most intense flavors.
(Recipe for Sauteed Bok Choy With Ginger And Chili follows)
Read moreTamari-Maple Marinated Soft Boiled Egg
How To Keep From Cursing As You Attempt To Peel Boiled Eggs
The night before my first sold out “Art Of Ramen At Home” cooking class, my husband came home to a terrifying scene. Eggs. Eggs everywhere. It was carnage. The sink was filled with soft boiled eggs in various stages of undress - some split open just enough to leave their golden yolks weeping through the small holes of a perched colander, others mutilated to an unintelligible medley of shell, white, and gold. I was nowhere to be found.
(Recipe for Tamari Maple Marinated Soft Boiled Eggs follows)
Read moreVegan Chocolate Tart with Walnut-Date Crust
In times like these, turning to the simplest recipes is not only a preference, it’s a requirement. That’s why I’ll be making this tart for the holidays. With a prep time of less than a half hour and less than 10 ingredients, I can make something deceivingly simply but seemingly decadent. If you’re short on time these days, I suggest you do the same.
(Recipe for Vegan Chocolate Tart with Walnut-Date Crust follows)
Read moreCarrot, Ginger and Lentil Soup
For a few weeks now, I’ve been planning to make this post about my recent experience with the labor of my son. The three days of contractions. The transferring to the birth center. The laboring in the water. The stalling of contractions. The transferring to the hospital. The submitting to all of the drugs and all of the interventions and all of the bright lighting that was absolutely, positively in no way a part of my original “birth plan”. The stalling of contractions (again). The eventual emergency c-section. The ups, the downs, the exhaustion. The surrender. This post was going to be about all of that. But, sometimes things don’t go as planned.
(Recipe for Carrot, Ginger, and Lentil Soup follows)
Read moreNo-Bake Peanut Butter Chocolate Lactation Bars
In chapter 5 of Dostoyevsky’s The Idiot, a story is told of a man with five minutes left to live. Knowing this, he decides to intentionally divide his time into precious segments - two minutes to bid farewell to his companions, two minutes to examine his own life, and one minute to take a last look around. Recognizing that soon he would cease to be anything, he decides it fitting to concentrate on the glittering light emitted from the gilded spire of a distant church, willing himself to become one with it during the transition from life to death.
Three days out from the due date of birthing my first child, I feel a bit like this man…
(Recipe for No-Bake Peanut Butter Chocolate Lactation Bars follows)
Read moreCreamy Cashew, Dulse & Miso Dip
Most people’s nesting urge manifests in building cribs and cleaning out closets. Well, our crib is still in pieces and don’t even get me started on the state of the closets. However, this doesn’t mean that I haven’t acted on this inevitable preparative cleansing - mine just looks a little different. 33 weeks pregnant, and my nesting urge has translated to food. Stocking my pantry with the most superist of “super foods”. Filling my freezer with bone broth. Cooking the most nutrient dense meals I can imagine. It’s like I’m nesting, but INSIDE MY BODY. The closets will just have to wait.
(Recipe for Creamy Cashew, Dulse & Miso Dip follows)
Read morePandemic-Inspired Cardamom-Rose Pistachio Butter
This pandemic has forced many of us to look inward. Maybe we’re exploring a new sense of self because we can no longer identify ourselves with a job, or scrutinizing our social tendencies because society is largely off limits, or examining our contribution to the entrenched and broken systems of our current politics. Or maybe, we’re simply looking inward into the depths of our pantries for something to eat.
(Recipe for Cardamom-Rose Pistachio Butter follows)
Read moreChili, Garlic and Shallot Jam
I have no story to tell about this recipe other than the fact that it is so good it deserves its own post. I mean, just look at it.
This is another recipe adapted from the Night + Market cookbook by Kris Yenbamroong based off the dishes served in his Los Angeles restaurants by the same name, and featured in my post for Chicken, Coconut & Lemongrass Soup.
(Recipe for Chili, Garlic and Shallot Jam follows)
Read more