First off, Happy New Year! Decided to ease into 2017 with a simple recipe. After a few months of stews and heavier fare, I’m craving something light and refreshing. A quick, cold, buckwheat soba noodle salad with an assortment of vegetables/herbs — julienned carrot and cucumber, scallions, and cilantro and/or basil — and edamame. The dressing, … Continue Reading

Hard to believe another year is in the books. Felt like just yesterday when I posted this. It’s been a strange year to say the least. I hope you find friendship, laughter, joy, and comfort in food (or whatever else makes your heart sing). Cheers to another 365 days of adventurous cooking and eating. Happy New Year! … Continue Reading

I caught a bit of a cold and needed something spicy to clear the sinuses. Thai bird’s eye chiles will definitely do the trick. If you’re a chile-lover like me, then you’ve probably dabbled in the world of hot sauces. Most everyone is familiar with the ubiquitous Huy Fong Foods (aka Red Rooster) sriracha sauce. … Continue Reading

Cooking can no doubt be considered both an art and a science. If you’ve ever made homemade cheese (ricotta, paneer, chèvre), then you’ve witnessed the magic of science—add an acid to milk and it separates into curds and liquid whey. Making tofu (soybean curds) follows this same principal. In a nutshell, add a coagulant, in … Continue Reading

Hope you had an enjoyable and (delectable) Thanksgiving. After ample amounts of turkey, gravy, stuffing, potatoes, and all the other usual suspects, how about something vegetarian? I made this easy Indian dal, a combination of chana dal (split chickpeas) and toor/toovar dal (split pigeon peas) for dinner the other night; and then I made it again the … Continue Reading