Mushrooms and bamboo shoots are both common ingredients in Sichuanese cooking, which is known primarily for its fiery, bold flavors. This healthy vegetable dish is much more mellow than the spicy Sichuan dishes you may be accustomed to seeing on Chinese restaurant menus, but it’s just as satisfying.
This has become one of my favorite [...]
I’m a sucker for Peruvian cuisine but I always tend to gravitate towards the same dishes. Okay, I’ll be honest – the same one dish: lomo saltado. The sirloin strips stir-fried with soy sauce, vinegar, and spices and stir-fried with onions, tomatoes and French fries is one of my all-time favorite meals so it’s hard [...]
I’ve seen recipes for simmered spinach in dashi in innumerable Japanese cookbooks before, but it wasn’t until recently that I considered using Swiss chard in place of spinach. The results were delicious and I’ve since discovered that any mild leafy green goes well with this simple dashi-based sauce.
Dashi is a type of stock used [...]
I’ve been on a tofu kick lately, and I can’t think of a better way to cook it than with mushrooms. Both are rich in protein and lend this dish a rich, meaty flavor despite having no meat at all.
This Japanese rendition, adapted from Izakaya: The Japanese Pub Cookbook, is wonderful on its own [...]
Linguine con vongole is about as quintessentially Italian a dish can get, right? But with a few tweaks and the simple addition of nori seaweed, green onions, and soy sauce, this classic meal takes on a whole new dimension. It’s by no means authentically Japanese, but it’s delicious, briny, and loaded with umami flavor. Oh, [...]