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Dessert
Yongun Chonggwa- Candied Lotus Roots
Aren’t these pretty? The timing of these was just about perfect because they taste exactly like jelly beans. I kid you not. I think...
Recipes
Napa Cabbage Kimchi
I suppose it would have made the most sense for me to post this at the beginning of my time in Korea, especially since...
Dessert
Cold Coffee Soufflé
This is exactly the type of dessert I generally avoid. Namely because it relies on one critical step that I usually botch: unmolding the...
Dessert
Israeli Malabi Pudding
It was only after I chose Israel as one of my first culinary destinations that I learned a debate as to whether Israel has...
Dessert
Gluten-Free Amaranth Honey Cake
I guess honey cake is traditional for Rosh Hashanah because I saw versions of it in many Israeli cookbooks. It was easy enough to convert...
Asian
Spicy Eggplant with Red Bell Pepper and Thai Basil
Every so often I stumble upon a food blog post in which the author is trying to persuade his or her readers into “trying...
Drinks
Ginger and Lemongrass Syrup
It’s not exactly groundbreaking, but here’s the lovechild of my two favorite syrups: ginger and lemongrass. The condiment shelves in my fridge are generally...
Salad
Burmese Grated Carrot Salad
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...
Dessert
Sweet Sticky Rice Cake
With the exception of a great Asian food recipe round-up from Kevin at Closet Kitchen, it seems like Chinese New Year passed without much...
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