Rice vinegar is one of our all-time essential vinegars. For Asian-style pickles, stir fries, salads, and dipping sauces, no other vinegar can compare. Less harsh than most Western vinegars, rice vinegar can also provide a mellow sweetness to salad dressings, vegetables, and other dishes. Learn more about the different kinds of rice vinegar and get some recipes after the jump.
If you are in a dinner rut, Jaden Hair is not going to let that last for long. Her book is packed with recipes that are not only of the quick and easy variety, but that are also healthy and full of fresh ingredients. Chinese take-out, begone!
Kelp powder is a relatively new addition to my pantry but it's quickly becoming a staple. Whether I'm making vegan-friendly soup, kimchi, mock fish sauce, or even popcorn or salad dressing, I'm loving this subtly salty, umami-rich ingredient.
Last week First Lady Michelle Obama tweeted that she picked Napa cabbage from her garden, and was using it to make kimchi. She even shared the recipe! Her version calls for five Thai chili peppers per two heads of cabbage, so it's mighty spicy... and just how we like it! Get the recipe below:
I adore fresh kumquats, but every time I bite into one I brace myself against the mouth-puckering intensity. Candied kumquats, on the other hand, are reliably sweet with an enjoyable nuance of bitter and tart. They're versatile, too: nibble on them as candies alongside tea, spoon them over desserts or into cocktail glasses, or even serve them with savory meats and salads.
I have absolutely zero interest in football, so for me, the annual gathering of friends on Super Bowl Sunday is all about the food. The spread always includes a few of the grubby, nostalgic snacks we grew up with — cheesy queso dip, I'm looking at you — as well as some fresher, lighter snacks that often incorporate flavors from one of the many international cuisines that surround us here in Los Angeles. You're looking at my contribution this year: a Korean take on the usual pulled-meat slider, a juicy sandwich loaded with gingery, chile-spiked shredded chicken and tender kale braised with garlicky kimchi.
Q: Both my husband and I dislike mushrooms, mainly a texture issue. We also both enjoy lots of Asian food. However, many Asian recipes call for mushrooms. Is there anything I can substitute to get the same earthy flavor or to bulk up a simple soup?
Recently Serious Eats featured "pestle tea," a Hakka Chinese drink made from tea leaves pounded with nuts and seeds. Intrigued by the sound of this creamy, nourishing tea, we explored further and realized this is the lei cha that we've found in packets at Asian markets — but so much better when made from scratch.