My first experience with carrot salad? The grated version that’s loaded with raisins and walnuts and drowning in a super-sweet dressing. It was perfect for my tween palate, which hadn’t begun to appreciate most vegetables, but these days I’m looking for more depth and balance than that overly sweet, kid-friendly dish. In this Burmese carrot
I just have one teeny tiny issue with Andrea Nguyen’s seriously wonderful Vietnamese cookbook, Into the Vietnamese Kitchen– I’d love to see more pictures! Especially because she has so many unique recipes that I haven’t seen in other cookbooks or food blogs… and there’s nothing like an amazing picture of a prepared dish to inspire
So I was jazzed with the idea of making non-soy tofu, but wasn’t quite sure what I was going to do with it. So I turned to Southeast-Asian food expert and cookbook author extraordinaire Naomi Duguid (her gorgeous cookbook has pretty much become my Burmese cooking Bible over the past couple weeks). I chose her
Note: major fail on my part! The Vietnamese name for this is Goi Du Du… I’m not sure how I let that typo slip through. I made the correction below but didn’t want to mess up pre-existing links by correcting the title so sadly the error will live on… Those of you who have been
If you’ve only ever eaten bean sprouts as a crunchy add-in to Asian noodle dishes like pad thai, I’d definitely encourage you to try them out in a recipe where they’re front and center. I fell in love with bean sprouts back when I was cooking Korean food- it was these seasoned soybean sprouts that
Although I’ve been eating kale for a long, long time (Marcella Hazan’s excellent Tuscan Peasant Soup was my “gateway drug” to this dark, leafy green), I’ve been firmly resisting the kale salad trend. And so kale always found three other eventualities: kale chips, soup, or green juice/smoothies. While I’m usually pretty good at resisting fashion
When the oppressive heat and humidity of summer hits, nobody likes turning on their oven. I sure wish I was one of those who people who craves salads exclusively until the mercury drops, but sadly I usually turn to items with significantly less nutritional value: ice cream, gelato, frozen peanut butter pie, sangria, etc., etc.
Honestly, this recipe came in the nick of time, just as I was beginning to question both my cooking and baking skills as well as the food of Ghana. As I mentioned yesterday, I haven’t been having much luck with many of the recipes I’ve been finding both online and in old African cookbooks. Honestly,
I don’t know how the longtime bloggers keep track of what dishes they made oh 4, 6, 8 years ago. When I was talking to a friend last weekend about what I’d cooked, I mentioned I’d made a shrimp and cucumber salad. You’ve made something like before, haven’t you? I quickly responded no. Well, I
Quick-cooking, high in protein, easy to digest, and with a superfood label to boot, it’s no wonder that quinoa’s (pronouced KEEN-wah) popularity has surged in recent years. Although I use it often as a replacement for rice with stews or stir fries, I like it even better as the base for a filling, grain-based salad.
Want to know the trick to eating salads twice a day for a month? Lots and lots of interesting dressings. It’s pretty amazing that even on the 18th day of my cleanse, I still get pretty excited to eat a salad for the first course of every single lunch and dinner. Of course it doesn’t