It’s hot out there. The mercury has been hovering around 90 degrees this week (and I’ve been working outside on an organic farm; a story for another day). A mere few weeks ago, was yearning for warmer days, now I wish it was less hot and humid. Such is life. Thus, something light and refreshing … Continue Reading
Salad shouldn’t be boring. Inspired by a Burmese ginger salad referred to as gyin (or gin) thoke, this recipe for a punchy-crunchy salad — with an assortment of seeds, legumes, fried garlic chips, shallots, chiles, and pickled ginger — is the antithesis of boring. The toppings add layer upon layer of texture and excitement to … Continue Reading
When life gives you vine-ripened, juicy, summer tomatoes, make (fill in the blank). By the way, what are you making with your summer tomatoes? Today, I’ve incorporated those perfectly ripe tomatoes into a Turkish Spicy Ezme salad. It’s reminiscent of a Mexican salsa, albeit with few additions, namely sumac and pomegranate molasses (both of which … Continue Reading
I’m not usually this ahead of the game. Still a week out from Thanksgiving and am already menu planning. Typically, I’m trying to figure this out the day before or the day of. Organization is not my forte. From a food standpoint, Thanksgiving is all about the turkey (and giving thanks, of course). For me, … Continue Reading
A short post today… Quick, weeknight dinners need not be dull and boring. Meet larb, it may be just what you’re looking for. Larb (also spelled laap, larp, lahb or laab) is a salad of Laotian and Northern Thai origin. Larb can be made with various proteins, from chicken to pork to duck. The meat is minced … Continue Reading
