I had the best Brussels sprouts of my life last week at a lovely little restaurant in Brooklyn called Vinegar Hill House. It was just before Thanksgiving and it got me thinking about the dwindling stock of green food coming from the earth this time of year.
Winter eating can be depressing for a girl like me, but given the limits and challenges of cold-weather cooking, some pretty amazing stuff can pop through this kind of tabletop sorrow.
After the rich indulgences of Thanksgiving, I wanted nothing more than a big pile of fresh fruits and vegetables. Fortunately, our CSA share came to the rescue with a crisp Napa cabbage, peppery pink radishes, and mandarin oranges to awaken the palate. I threw in some zesty baked tofu and crunchy Asian pear, and the result was this vibrant and nutritious cool-weather salad.
I didn't always live in a football household. Four years ago, Sundays were all about lazy breakfasts, farmers market shopping, and maybe a movie matinee before dinner. Then my husband joined a fantasy football league, and now my peaceful Sunday mornings are regularly interrupted by a living room full of dudes eating crumbly doughnuts and checking stats on their phones while watching the Red Zone channel on TV. Am I bitter? Perhaps. But at least these gatherings give me an excuse to fry up a mess of spicy, gingery Korean fried chicken wings.
Cold-weather entertaining doesn't get much easier — or cozier — than throwing a hot pot dinner party. Not only is a hot pot dinner an economical, low-stress way to feed a group, eating bowl after bowl of soup warms you to the core, making this the ideal meal for chilly evenings. The only work involved is making the broth, gathering the equipment, and prepping the ingredients beforehand.
I've been having a blast recreating recipes from my summer food adventures in Taiwan. Thank goodness it's soup week at The Kitchn because I think I saved the best for last! Beef noodle soup is considered a national dish in Taiwan, and I had a chance to experience it firsthand at Lao Zhang Beef Noodles, a former winner of Taiwan's annual Beef Noodle Festival.
Of all the unexpected East-meets-West flavor mash-ups found in Japanese cooking, one of my favorites is mentaiko pasta. Butter or cream, spaghetti and...spicy pickled fish roe? If you're brave enough to give it a try, this quick dish could be your newest weeknight dinner staple.
We do love a good pumpkin pie, but when it comes to bringing this nutritious orange vegetable to the dinner table, we often gather inspiration from Thailand, Japan, and Vietnam, where pumpkin is simmered in hearty curries, glazed with fish sauce and black pepper, or stir-fried with fresh chiles and basil.
The first thing you'll notice about burdock root is that it really looks like a root. Long, woody, and often flecked with dirt, it seems to belong in the compost heap rather than on a plate. But if you love the deep, earthy flavor of beets and mushrooms, burdock root is a vegetable you should get to know.
Last week, Nealey talked us through making Pork Buns (Baozi). Today, I bring you the vegetarian version. Have you ever bit into a fluffy, savory steamed bun at your local dim sum restaurant and thought, How on earth are these made? I marveled over this question for years before my sweetheart decided to take on this DIY cooking project at home. Thank goodness he did because veggie steamed buns are one of my favorite restaurant treats.
Read on to find out how he conquered this recipe in our very own tiny kitchen.