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starters & sides

Time For Panzanella

by Karen September 19, 2011
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One month into my first year in law school and as I had anticipated time is not on my side.  So when I had a window of opportunity this weekend to do something beside studying or sleeping, I gave my knives a little food lovin' and made some panzanella.  Panzanella is one of those incredibly […]

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Odd Eats: Nattō

by Valerie August 31, 2011
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Folks, it's time for another edition of Odd Eats and this time, I'm taking it personally. That is, this time we're trying a Japanese dish and I'm half-Japanese so I better like it. Nattō is a popular Japanese food consisting of fermented soy beans. Its origins date back hundreds if not thousands of years and […]

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Mast-O-Khiar+Mast-E-Mooseer+Ruffles=Love

by Karen August 15, 2011
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Any proper foodie, especially one with a food blog, would probably never admit to loving Ruffles chips as much as I do.  Generally, I'm not a junk food lover and really don't care for Ruffles on their own, but put a big bowl of mast-o-khiar or mast-e-mooseer (cucumber and mint yogurt and shallot yogurt, respectively) […]

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Gravlax

by Karen June 27, 2011
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Much of the food we eat today is derived from recipes that were developed before modern food preservation conveniences were available to us.  Human innovation created clever and coincidently delicious techniques to preserve meat during pre-refrigeration days.  Gravlax is a classic Scandinavian example of this concept (grav meaning “grave” and lax meaning “salmon”).  During the Middle Ages, […]

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Thai Green Mango Salad

by Karen June 13, 2011
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Summertime means mangoes and thankfully for a mango-lover like myself they're popping up all over the place. As you squeeze your way through a crate full of mangoes in search of that perfect give, make sure you don't pass up those rock hard green mangoes. Many cultures around the world make use of these under-ripened […]

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Pão de Queijo (Brazilian Cheese Breads)

by Karen June 7, 2011
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Cassava, also known as the yucca or manioc, is a tuber originally from South America and is a staple throughout most tropical places in the world.  This root is so versatile that it has been dubbed 'the bread of the tropics'  and is particularly important in many African countries where it is used in a […]

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From the Other China: Uighur Lamb Kebabs

by Karen May 18, 2011
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Last week I made a very common Chinese dish, Chinese tea eggs. However, when we speak of Chinese food we're typically referring to the food of Han Chinese, which is an ethnic group that makes up about 92% of China's population. But at a population of 1.3 billion people, the seemingly meager 8% constitutes a […]

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From the Other China: Xinjiang Oasis Salad

by Karen May 18, 2011
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This is a perfect summertime salad inspired by the hot and dry summers in the Xinjiang province of China.  It reminds me of a shirazi salad, which isn't surprising given Xinjiang's location along the Silk Road.  The dressing for this salad is a simple mixture of fresh herbs and some salt.  Enjoy this cooling salad […]

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Chinese Tea Eggs

by Karen May 12, 2011
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Eggs, how do I love thee?  Let me count the ways.  I love thee soft-boiled with some kaya toast dipped into the runny yolk.  And scrambled with some herbs and melty cheese.  And simply cooked over-medium in melted butter.  I love eggs any way, any time of the day.  One of my earliest egg-lovin' memories […]

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