I’m currently eating a Famous Kale Sandwich from O Cafe. It’s kind of a brilliant sandwich made with whole grain bread, olive tapenade on one side, goat cheese spread on the other, and lightly dressed kale in the middle. I say it’s brilliant because it’s got flavor (making it interesting to eat) and fiber (which […]
Cooking with fresh ingredients is sometimes just so lovely. I just wanted to share this photo, with its vibrant veggie colors.
One of the big perks of working in the Union Square area is the greenmarket. On Mondays, Wednesdays, and Fridays (plus the weekends), we have access to tons of local farmers, bakers, and other food producers. I don’t usually shop with a plan in mind, but I do try to pick things that I know […]
I know we’re getting into spring, so there are tons of fresh veggies to be had, but I spotted this photo on my computer from the winter, and I thought I’d share some thoughts about it. I LOVE mashed sweet potatoes as a side dish, and when you mash them with coconut milk, as we […]
Let’s be honest. In most other countries, breakfast does not consist of either a pile of sugary carbs (pancakes, cereal, etc.) or a pile of cholesterol-laden protein (bacon, eggs, etc.). In most other countries, breakfast doesn’t really look all that different from lunch or dinner. I love that in Vietnam, you can get a bowl […]
I’m a recent convert to the ways of bread soups (basically just soups that involve stale bread as one of the ingredients). I came to it because I hate to waste food, and it seemed like, since I already liked bread pudding and strata, bread soup wasn’t so far off. Here are two variations that […]
It seems counter-intuitive that bread would be further improved by more baking, but croutons demonstrate that extra baking does indeed create a wonderful texture that puts stale bread back to work. I like to take by stale bread (any kind really–French, Italian, rolls, etc), break it up into chunks (about 1 inch pieces), toss it […]
Last week, I shared with you my childhood favorite of ketchup fried rice. Today, I want to tell you about Taiwanese-style potato salad–a dish that no doubt came from the West, but has a distinctly different flavor when filtered through the cultural lens of Taiwan. Mayonnaise in Taiwan is sweeter and milder than in the […]
Pesto is one of those things that sounds mysterious and difficult to make, but in fact, it’s incredibly fast, easy, and satisfying to whip up. Once it’s made, you can bake it on pizza dough for a pesto pizza, use it as a sauce for pasta, rub it on chicken or fish, spread it on […]
When I was growing up, one of my favorite dishes was fried rice. My grandmother would make it with day-old leftover rice (a must, as freshly steamed rice resulted in fried rice that was much too wet), ham, carrots, and sometimes peas, onions, or other veggies. The thing that made her fried rice different from […]