total posts: 152
Strawberry lemonade, preferably enjoyed on bright sunny days with a friend or at backyard barbecues with family.
Orange peel tea helps lower cholesterol, and fight diabetes and heart disease.
Chai black tea with cardamom, ginger, and soy milk.
A mango and passion fruit mousse, mascarpone cheese, and green tea cake from Vanille de Patisserie In San Marino, California.
Bo kho (Vietnamese beef stew).
Pho bo (Vietnamese beef noodle soup).
Sichuan green beans. My secret ingredient for texture and flavor is pickled turnips.
Taro dinner rolls, waiting for a second rise before baking.
Playing with color. Mashed Okinawan purple sweet potatoes.
Vegetarian lasagna with broccoli, kale, and zucchini.
Korean army base stew was invented as a way to use up surplus U.S. army products after the Korean War, including Spam.
Wonton noodle soup with bok choy and shiitake mushrooms.
Longan chicken radicchio wraps. The sweetness of the longans offsets the bitterness of the radicchio.
Tuong ot toi (Vietnamese garlic chili sauce) with habanero peppers.
Amaranth has been called the "crop of the future" because it is easily harvested, grows quickly, and is very nutritious.
Mieng kham, Thai leaf-wrapped snack.
Korean barbecue isn't always about the kalbi. Thinly sliced brisket and tongue are good too.
Honey spice cake.
Banh mi xiu mai (Vietnamese meatball sandwich).
Vietnamese crispy egg noodles with beef stir-fry, with step-by-step directions for how to pan-fry the noodles.
Most people think pho describes the soup, but it actually is the type of noodle. My recipe for pho ap chao bo (Vietnamese pan-fried rice noodle stir-fry).
Rice is so vital to Vietnamese cuisine that I counted 14 different ways to describe it. Plus, a primer on when to buy and how to cook jasmine rice.
Where did summer go? Celebrate one last time with a pitcher of sangria.
It's pomegranate season. I can't get enough of these jewel-toned seeds.
Sprouting potatoes? Turn them into homegrown fingerling potatoes!
100 Vietnamese foods to try that I think represent the variety and diversity of Vietnamese cuisine.
Bun bo Hue (Vietnamese Hue-style beef noodle soup), a very detailed recipe and the many, many reasons why it is not "spicy pho."
Seven recipes with asparagus for the first round-up of Weekend Wokking.
Mango chicken with red and green bell peppers for a jewel-like color.
Cha gio bap/ram bap (Vietnamese corn egg rolls). A light, yet filling vegetarian alternative.
Two ways to peel and cut mangoes. I like to see how long a strip I can make of the peel.
Slightly sweet, slightly sour, slightly spiced pickled grapes.
Boiled peanuts. Snack on them hot or cold. Think of them as the Vietnamese version of edamame.
Although tasteless, wood ear fungus is prized in Chinese and Vietnamese cuisine for its ability to remain crunchy despite various cooking methods. Commonly used in egg rolls and hot and sour soup.