Please don’t judge me, but this is a shortcut salad, meaning that it utilizes pre-made ingredients. That’s how it was taught to me though, and I’ve found that there are no whole ingredients that produce the same flavor in the final product. I first tried this kimchi salad at a Guamanian party, and I was [...]
This salty and sour accompaniment is ridiculously versatile: it makes a unique appetizer to munch on alongside drinks, it’s a good side dish to any meal that’s otherwise heavy or rich, and honestly, it’s just fine to snack on by itself. It’s healthy too – daikon radish is, after all, rich in vitamin C and [...]
“Sunomono” translates loosely as “vinegared things” in Japanese, and over the years I’ve tried a number of recipes to recreate restaurant-style cucumber sunomono at home. After several renditions, I’ve finally come up with my favorite version, which includes the addition of radish sprouts (not pictured but adds a really nice layer of texture and subtle [...]
Greek salad is so basic that I almost decided not to write about it. There are enough variations on this classic salad though that it warrants a post, and this one is my version. I like my salads acidic, so I’ve upped the lemon content, and thrown in a few extra pepperoncinis and capers for [...]
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 [...]