Shishitos are a thin-skinned, finger-length, mild and sweet variety of Asian pepper. They are rarely spicy but every once in a while you’ll get one – not five-alarm fire hot, but…
Read More My Blistered Shishito Peppers with Parmesan and Lemon Zest
Category: Appetizers
This past Sunday, I caught an episode of Unique Eats entitled “Craving Comfort” on The Cooking Channel. One segment featured Mac ‘n’ Cheese Hand Pie served at The Pie Hole in Los Angeles.…
I’ve recently purchased the cookbook Franny’s: Simple, Seasonal, Italian (2013 Andrew Feinberg, Francine Stephens, and Melissa Clark). This is one of few cookbooks that I’ve read cover to cover and it…
For 5 days, a 4-ounce block of leftover feta stared me in the face every time I opened the refrigerator door. I could have crumbled it up in a salad…
I love dumplings. When I was growing up, Korean mandoo were my favorite. I loved them every which way – steamed, boiled, deep-fried, pan-fried and in soup. (If you live in the New…
I love popovers but rarely make them. Popovers are like soufflé muffins or giant gougères. They have a hollow and airy custard-like interior with a crispy exterior and crusty cheese topping. The best…
I’ve finally worked up the courage to make Vietnamese spring rolls. I wish I hadn’t waited so long to try it, but I guess I was intimidated by handling the thin rice…
Spring has finally arrived! Yesterday, we found a few flowers in bloom in our yard. Restaurants are beginning to transition from their winter menus to fresh spring offerings. Food magazines and…
Read More This Sunday’s Afternoon Snack: Pea Crostini with Ricotta
I love it. When I was little my mom made pan-fried zucchini rounds (hobak jeon): slice zucchini cross-wise, dredge in flour, dip in egg and pan-fry until golden brown. When I…