Blog Post & Recipe:
Fried Lotus Root with Pork
4. On a slice of lotus root, place a teaspoon of the filling and spread. Put another slice of lotus root on top and press down to make a sandwich.
Blog Post & Recipe:
Tasso Ham Gravy Over Chipotle Sweet Potato Biscuits and Collard Greens [
via]
Slice open those beautiful biscuits. Scramble up some eggs, and lay a few slices of the tasso ham right on top. Drown in gravy and serve with a big helping of collards.
Article & Recipes:
'No Wheat' Doesn't Mean 'No Noodles'
But if you take a drive (a short one, I hope) to the nearest Asian grocery, there you will find enough wheat-free noodles to feed a gluten-intolerant army. There are mung bean noodles. There are rice noodles. There are sweet potato starch noodles.
Chap Chae (Stir-Fried Sweet Potato Noodles With Beef, Spinach And Sesame Seeds) ... See-Through Noodles With Ground Pork ... Pad See Ew (Sweet And Savory Noodles)
Blog Post & Recipe:
quick pickled radishes
They pickle so quick they can be ready in (almost) a moment, and they have a bright and sweet taste. Each crunchy radish has only a slight mouth puckering vinegar flavour
Blog Post & Recipe:
Sunday Brunch: Kaiserschmarrn
To those unaware of this fantastic comfort food, kaiserschmarrn is essentially a thick scrambled crêpe. Tasting primarily of eggs and sugar, this dish is another meal that reminds me of grandmothers everywhere
Blog Post & Recipe:
Lotus Root and Peanut Soup
There are two main categories of Chinese soups. The quick boil soup may involve a little sauteing before prepared stock is poured in. Thin slices of meat and vegetables are added to the stock and lightly cooked. Simmered soups take a longer time to prepare. All ingredients are dumped into a large pot and simmered until the flavors meld together and infuse the soup. Oil is not used and therefore there is no sauteing involved.
Blog Post & Recipe:
Easy Oven-Roasted Tomato Sauce
In the proportions below, we've structured the recipe around one pound of tomatoes. That amount is arbitrary. Use whatever amount of tomatoes you have on hand, add more/fewer onions and garlic than we've specified. [...] It's all about your tastes. The beauty of this sauce is that it freezes well ...
Blog Post:
Ingredient Spotlight: Lotus Root
On the outside it looks like a long cylindrical brown tuber, but slice one crosswise, and you'll be rewarded with beautiful, lace-like slices of a crunchy and delicious vegetable [...] Its texture is crisp and crunchy like a jicama. Unlike a jicama, lotus root can't be eaten raw, and must be steamed or cooked first.
Blog Post & Recipe:
The Secret Ingredient: Squid Ink
Squid ink is thick. Pastas and risotto rices wear it like a dark and briny coat. Though it tastes of sea salt and is distinctly maritime, it's not fishy. It is truly lovely, one of my favorite things to eat, but something quite terrifying to make at home. My first word of comfort: it does wash off your hands!
Black Clams Casino ... Spicy Black Risotto with Calamari ... Crab Ravioli with Black Brown Butter and Tarragon
