on preparing and preserving
For a floral twist to banana bread, add earl grey, cardamom, and a teeny bit of cinnamon. Spent grains (leftover from homebrew or beer brewing) give this tea cake a malty, wholesome texture, and you can fancy it up with some drizzled earl grey icing and candied walnuts. Continue reading Cardamom Banana Bread with Moonzen Spent Grains (and earl grey glaze)
Beets and watermelon radishes are some of the non-traditional ingredients used to add a little rouge to this Cantonese new year tradition. The beets and daikon naturally add a festive twist to lo bak go (luo bo gao) and the Chinese New Year table. Continue reading Lucky Red “Lo Bak Go” (Turnip Cake)
While I’ve made moussaka the conventional way, the full process is a lot to take on, especially indoors in the heat of late summer when garden eggplant are ripe (hello, 100F weather!). My version is a no-bake, no-oven, no-béchamel version, the entire process taking place on a charcoal grill. Continue reading Moussaka on the Grill
The delightfully easy to grow shiso (or perilla) can be easily marinated and fermented as a delicious condiment to serve with Asian cuisine. Continue reading Fermented shiso
If you bake or grill a whole salmon fillet, you’ll probably have a long piece of fatty salmon skin left over. Don’t throw it out. Don’t give it to the dog… at least, not yet. First, try crisping it up and using it as a crunchy topping with breakfast or dinner, like a bacon substitute. … Continue reading Crispy Salmon Skin
The very first time I tried mead, I was hot, sticky, exhausted, and exhilarated. We were finally “on land.” Back in July 2010, we had just crossed Russia on an 88-hour train journey from Irkutsk to Moscow. We had planned on de-boarding at a little town northeast of Moscow called Vladmir to tour the Golden … Continue reading A Memory and a Recipe: Homemade Ginger-Citrus Mead
This lo bak go (turnip cake) uses a few non-traditional ingredients to make a savory Chinese New Year specialty. Continue reading “Turnip Cake” (lo bak go) with sausage and prunes
This recipe will help knock back your zuke supply. If you’ve ever had a zucchini plant, you know that this can happen: You blink and you’re inundated. I’ve tried making zucchini chips, zucchini bread, zucchini muffins, grilled zucchini, zucchini moussaka, squash blossoms, zucchini fries… Once those squash plants start producing I’m always looking for an … Continue reading Zucchini baba ghanouj – a cool savory spread
THIS IS EDIBLE 