Today’s entry supplies it too, with a pair of warmers. Indonesia’s cooks contribute the sambal, while Korea’s kitchens produce gochujang, a fermented bean-pepper paste served alongside the main course. While the flavors span different parts of the continent, both impart a vigor that gently stimulates the palate and satisfies the spirit. They definitely give this… Continue reading We Need Heat, Stat!
Or gingerbread woman, depending on who’s pulling the trays from the oven. Not necessarily gingerbread cookies either, strictly speaking, but ginger cookies, at least. Point is, ’tis the season, and ginger is one of those things which make the holidays cozy, jolly and bright. Better yet, imagine what a triple serving of the sweet would… Continue reading Gingerbread Man
If you’re off to the beach for summer vacation anywhere along the US East Coast, chances are there’s a clam bake in your future. For those unfamiliar with the idea, a clam bake consists of a variety of shellfish baked together in a vast pot with compatible denizens of a mid-to-late summer garden, including potatoes… Continue reading Shells in the Garden
Lemons will add that to what they adorn, particularly if it’s the Lemony Salsa Verde crowning the lightly-grilled scallops in today’s entry. Even more so when they are coarsely chopped with the skins intact. As you may guess, this gives the salsa a fresh, beautifully vibrant character. Then there’s that gorgeous, bright color. Of course,… Continue reading They’re So…Yellow!
Bulgur, a variety of cracked wheat, is central to most Near Eastern cuisines, Morocco’s among them, which makes the pilaf pictured atop today’s plate a delicious part of many a North African meal. When it’s served with chopped apricots and various heady spices, you have a preparation as featured in Gourmet‘s 2009 recipe collection. The… Continue reading Taking a Crack at It
Of course it does. How could anything called Feel-Good Chicken Soup inspire anything besides joy? The dish featured this time has much more than a positive name to recommend it. It tastes great, which, in turn, makes tasters happy. Sure enough, it all adds up in the end. Not only does the concoction produce contentment,… Continue reading This Calls for a Celebration
The chill creeps in on a whisper, breathing promise of the pleasures that await. These include coziness, a warming fire and, eventually, peak citrus and “winter” gourds. Among the latter are kabocha squash, a Japanese variety that features thin, edible skins and a smooth, mellow taste. It’s enough to earn kabocha appreciation from a confirmed… Continue reading Finally, Kabochas
Maybe, if the situation calls for it. And in Indonesia, the situation definitely calls for it. Oh, no, not “rap.” “Wrap,” with a “w.” A completely different concept. Now wrapping, that’s how many Southeast Asians combine varying textures and deliciously contrasting flavors in one convenient bite. It fulfills much the same culinary purpose as do… Continue reading Not Going to Wrap, Are You?
It’s summer – at last – and fresh fruit returns triumphantly to grocery stores, farmers’ markets and roadside stands. It all looks so good, and we’ve waited so very patiently over the off season. The temptation is overwhelming, and soon we fill baskets, shopping bags and pockets with the returning bounty. Upon getting home –… Continue reading Use ‘Em Up
Not just people, either. Pigs have an affinity for the nut, which makes up a major part of their diet. Unsurprisingly, perhaps, pork and peanuts pair particularly well. It’s a culinary fact not lost on Southeast Asians, who make ample use of both in their kitchens. Today’s offering is one such inspiration, this one from… Continue reading (Almost) Everybody Loves Peanuts