Even though it’s almost summer, it’s still cold and rainy in the Bay Area. Warmer weather seems to be on hold and I’ve been craving steaming, brothy soups. Asian soups are my favorite (surprise, surprise) and miso soup with clams has been the perfect antidote to this week’s stormy weather.
This recipe is adapted from Recipes [...]
Moules marinière is a classic mussel dish found on just about every French menu ever. It also happens to be ridiculously easy to make. All you need are a few ingredients you probably already have in your pantry, some fresh mussels, a few minutes to spare and voila, you’re good to go.
Make sure to pick [...]
Suimono means “things to sip” in Japanese and is a clear broth soup garnished with whatever is in season. It’s quintessentially Japanese and so simple to make that it hardly warrants a recipe. Still, it’s important to not go overboard when making this soup and only choosing a few garnishes, two or three at most. [...]
I’m so happy that in recent years, the food world has turned it’s attention towards ethnic cuisine more than ever. It’s evident in the cookbooks that are being published and most tellingly, in the ingredients available at the grocery store. A few years ago I would have never been able to find umeboshi, or dried [...]
I can’t attest to the authenticity of these savory pastries, which are called brik in Tunisia, briouat in Morocco and burak in Algeria. I doubt that egg roll wrappers are used to make these in North Africa, but they work perfectly well in this version, encasing a spicy filling of tuna and runny egg yolk. [...]