Peas and carrots. The stuff of old-school cafeteria lunch lines, bizarre All That sketches, and Forrest Gump’s propensity for metaphor and simile. Yes, it may seem like a somewhat tired combination, bordering on the cliché. But hark, what light from yonder window breaks!? It is the east, and peas and carrots are the sun! I like
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Life & Travel
We wanted to feature this Chinese spinach amaranth vegetable on the blog today, because it’s popping up all over the market, and it’s really just a gorgeous, healthy green that you should try if you haven’t already! It’s called “amaranth”, “amaranth greens” or sometimes “Chinese spinach,” and comes in both green and purplish-pink colors. The
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Sometimes, I don’t like cooking. *gasp!* It’s true. For all of you out there who can’t fathom how someone could possibly spend so much time preparing and cooking their meals, let alone take the time to point a camera at it–I totally understand your slow-head-shake of disbelief. Sometimes, the wreckage strewn around the kitchen post-dinner
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So we had a long, arduous, and patently ridiculous argument about what to call these flat, round, sesame thingies. We debated calling them cookies, cookie crisps (which just made me think about overenthusiastic cereal slinging mascots), “crunches” (whaa??), and crackers. But in the end, I’m the one typing this post, and I’ve decided to dub them
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We’re just starting to see spring asparagus in the markets these days, and I saw a really fresh selection today. In fact, the asparagus was so fresh that I decided to make a beef asparagus stir fry with some of our very valuable contraband USDA choice sirloin steak. We usually prefer to pan-sear those steaks
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For a long time, when I would try to make scallion pancakes, I would end up with a lifeless, flat cracker resembling matzo (which is good stuff, but probably not the best comparison for a pancake). I eventually realized that I was fussing way too much over the dough and rolling it out too flat.
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Hallelujah! Winter is over! Well, before we move into summery salads and light, fruity desserts, how’s abouta last hurrah of hearty, wintry, gravy-drippiness? This Beef Stew is full of herbs, red wine, and veggies. The addition of the lemon parsley gremolata on top gives it an awesome, spring-time contrast. As springtime-y as a pot of
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Ahhh, Korean BBQ. That delightful and trendy culinary experience that tantalizes the carnivore’s taste buds. It’s a wonderfully simple meal that requires minimal cooking, and contrary to the name, doesn’t actually require a grill. You don’t even need a hotplate or anything like that to make Korean BBQ at home. Just cook the meat and
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