Crispy on the outside and soft on the inside, potato pancakes appear in many cuisines around the world. I've never met a potato pancake I didn't like, but some of my favorites are Korean gamjajeon, which are frequently made into mini sizes perfect for dipping into vinegared soy sauce and served as a savory appetizer, side dish, or snack. When I wound up with a bunch of potatoes and spring alliums and herbs, it's the first dish I thought of making.
With the arrival of longer, warmer days, I'm craving light and refreshing meals – the kind that take advantage of new spring produce and leave plenty of energy for an after-dinner walk to enjoy the extended sunshine and new blossoms around the neighborhood. A soba noodle salad fits the bill, and this one features seasonal gifts like tender asparagus and peppery radishes, watercress, and chives. Rounded out with extra-crispy tofu and a buttery miso dressing, this one-dish vegetarian meal both satisfies and enlivens the palate.
Rolled up in a sheet of seaweed, rice and vegetables can become a simple and easy-to-pack lunch for both adults and kids. This is one of our favorite uses for leftovers, and we often cook extra rice and vegetables at dinner so we can make rolls the next day.
You've had eggs boiled, fried, poached, and scrambled ... but how about steamed? Silky, savory Asian-style steamed eggs are a real treat at any meal. Different variations exist in China, Japan, and Korea, and today I'll share one method for making Korean-style steamed eggs, called gyeran jjim.
From ourrecentposts, we know that many of you love masala chai as much as we do. Here's another aromatic, spiced beverage to try. Indonesian bandrek doesn't contain tea, but it features many of the same ingredients, such as cinnamon, ginger, and cloves. Simmer a pot of this on the stove, and your house will smell amazing. (It's also an excellent sore throat soother!)
Thai stir-fried greens have been in my weeknight cooking repertoire since I began cooking. It's the first Thai dish I ever prepared that tasted straight-outta-Thai-Town authentic, and it's so simple, I make it — usually with rice and a Thai omelet — whenever I want a quick, flavorful dinner with lots of healthy leafy greens.
Chinese or Lunar New Year falls on this coming Monday, January 23rd. In honor of this very important holiday, Bee of the beautiful and delicious website Rasa Malaysia brings us a traditional recipe for hot and soothing soup. Welcome, Bee!
A traditional Chinese New Year meal is incomplete without dumplings and a dish of nourishing and soothing Chinese soup, hence I've combined the best of both worlds into this pork dumpling soup. This dish is a Cantonese delicacy and the dumplings are called "Siu Kow" in Cantonese, or literally "water dumplings."
One night last December, tucked into a caramel-colored wood booth with a view of the wood-burning oven, I ate my first meal at Chez Panisse. Not only was it memorable for being my first taste of the farm-to-table restaurant that has influenced much of what I cook, it was also my first time eating with a very special group of people: six of my fellow writers for The Kitchn, most of whom I had never met in person before.
The meal had many highlights, not all of them easy to reproduce. How do you write a recipe for a perfect Fuyu persimmon served whole with a knife in a small footed copper bowl? But one stand-out dish — an unassuming plate of battered and fried rockfish with a side of gingery cabbage — I knew I could try at home.