Iced Masala Chai

Iced Masala Chai

I keep saying “I’m not addicted to coffee” and I’m really not compared to friends I know who truly can’t function without it first thing in the morning.  I can function, but at some point mid-morning or early afternoon I find myself longing for a frothy cappuccino or a post-lunch espresso.   I’ve been trying to drink ...

Continue reading

The Joy of Matzo

The Joy of Matzo

I’ve been craving matzo ball soup and made some recently both to enjoy and for an article for alaskadispatch.com.  It got me thinking about how late I am to the matzo party; it wasn’t part of my cultural heritage and there were no real Jewish delis around when I was growing up in…

(Includes a recipe for Matzo Farfel Pudding)

Continue reading

Books, Books, and More Books….And a Giveaway

Books, Books, and More Books….And a Giveaway

Where to begin?  Do you have stacks and stacks of books and magazines? I start some, finish some and then start others and go back to the first stack….and now I just thought it would be nice to know what everyone is reading or wanting to read or have started and not finished or started, ...

Continue reading

Vitaly Paley’s Halibut with Carrots and Fresh Horseradish

Vitaly Paley’s Halibut with Carrots and Fresh Horseradish

Some of the best dishes are made with few and simple ingredients, and with a bit of care and love, they transform into something memorable and delicious.  Take for example Chef Vitaly Paley’s combination of fish + carrot + tomato, a trio that sounds rather run-of-the-mill but when placed in the hands of…

(Includes a recipe for Vitaly Paley’s Halibut with Carrots and Fresh Horseradish)

Continue reading

Carrot and Yogurt Dip

Carrot and Yogurt Dip

I’ve been trying to eat more vegetables, especially after the year or so of recipe testing for my new book, A Mouthful of Stars (out May 6, 2014).  This is a recipe I wrote up for Sukhi’s based on a brilliant Spicy Carrot Spread and Garlic Yogurt dish by my friend, Laurie Constantino.

(Includes a recipe for Carrot and Yogurt Dip)

Continue reading

Stars and Gratitude

Stars and Gratitude

It’s finally here! My editor, Jean Lucas of Andrews McMeel sent me an advance copy of A Mouthful of Stars while I was on spring break in Hawaii.  A birthday lunch at my favorite seaside restaurant, Mama’s Fish House, with friends and family, cocktails, and Stars.  The cover is gorgeous and the whole design team ...

Continue reading

Book Giveaway: Enter to win one of four copies of Mastering the Art of Soviet Cooking by Anya von Bremzen

Book Giveaway: Enter to win one of four copies of Mastering the Art of Soviet Cooking by Anya von Bremzen

    I recently had the pleasure of meeting Anya von Bremzen in Portland through our mutual friend, Chef Vitaly Paley.  In Anya’s honor, Paley set out a lovingly prepared table of zakuski, a generous spread of Russian appetizers not unlike Mediterranean mezze.  And many of the recipes were foods Vitaly and Anya grew up eating from ...

Continue reading

The Pleasure of Fresh Pasta

The Pleasure of Fresh Pasta

Photo by Jennifer McGovern I admit that I’ve gotten lazy and have been relying on dried noodles, which are delicious in their own right and more than suitable for thicker, deeper sauces.  However, I recently gave my friend and test kitchen mate, Jennifer, a pasta machine as a gift and when we decided to have a…

(Includes a recipe for Fresh Egg Pasta and Variations (Roasted Beet, Spinach, Lemon, etc.))

Continue reading

Vegetable Pakoras, Indian-spiced fritters

Vegetable Pakoras, Indian-spiced fritters

I love a good hot fritter and frying up vegetables seems just a little less guilt-ridden than, say, a whole chicken.  Although I love a good fried bird.  This recipe for pakoras is one I came up with for Sukhi’s (it pairs well with their tomato chutney) and I thought it might be…

(Includes a recipe for Vegetable Pakoras, Indian-spiced fritters)

Continue reading

Pan-Seared Duck Breast with Roasted Grapes

Pan-Seared Duck Breast with Roasted Grapes

I had envisioned the first few January posts to be about all those resolutions and aspirations we find ourselves listing at the beginning of a new year, but I wanted to follow up on some recipes I promised from a wine dinner I hosted for a friend of mine early January. There’s plenty…

(Includes a recipe for Pan-Seared Duck Breast with Roasted Grapes)

Continue reading

Pumpkin Cake with Buttermilk and Orange

Pumpkin Cake with Buttermilk and Orange

Pumpkin and orange with the tang of buttermilk come together in this super-moist cake.  Inspired from a Gourmet recipe on epicurious.com, I upped the spices and added orange juice and zest to the cake and the buttermilk icing.  It’s hard to resist this warm out of the oven, but the flavors taste better…

(Includes a recipe for Pumpkin Cake with Buttermilk and Orange)

Continue reading

Le Menu du Jour

Le Menu du Jour

  Somehow, I have found myself pairing food for a friend’s collection of wines….  This is the menu below, with recipes to follow next week.  Apologies in advance to the true wine connoisseurs who might find the pairings less than perfect.   Happy New Year       3 January 2014     Warm Brioche with Foie Gras Terrine 2003 Château Lafaurie Peyraguey Sauternes   Jamón ...

Continue reading

How to Poach an Egg

How to Poach an Egg

Poached eggs are delicious on toast, added to a salad or to top sandwiches.   Here’s a quick how-to on poaching eggs.  Once you get the hang of it, you’ll make them all the time.  And here’s a recipe I developed for Indian Eggs Sardou featuring the poached egg.    

(Includes a recipe for Poached Eggs )

Continue reading

What’s for (Thanksgiving) Dinner?

What’s for (Thanksgiving) Dinner?

Thanksgiving is my favorite food holiday–both as a reminder of how much there is to be thankful for each and every day–as well as for the feast itself. I’m thankful for my family–the ones who chose to take me with them so many years ago from South Korea and raise me as their own.  I’m ...

Continue reading

A Winter’s Tail: The Value of the Lesser Cuts

A Winter’s Tail: The Value of the Lesser Cuts

Because I’m a sun and sea kind of gal, fall and winter don’t come easily for me, especially now that I am as far North as I ever imagined possible.  Sure, who doesn’t love the idea of crimson foliage and warm hard apple cider-induced afternoon siestas, but when you take away all the cliché and ...

(Includes a recipe for Twice-Cooked Oxtail Stew with Prune, Tomato, and Carrot)

Continue reading

Chef Ricky Moore of Saltbox in Durham cooks up Succotash

I was recently in North Carolina visiting old friends and meeting new ones. As always, I love discovering new bites along the way. Sara Foster took me to downtown Durham to Saltbox, a walk-up window where Chef Ricky Moore cooks up fresh fish in all its glory until it runs out, which is often early ...

Continue reading