Breakfast salad. It’s not something you hear as often as breakfast sandwich, breakfast burrito, or maybe even breakfast lasagna. And no, it doesn’t have eggs to give it that smack of “breakfast” approval. I just had some beautiful peaches and nectarines, and leafy lettuce from my CSA, and I didn’t feel like eating them separately. Or having yogurt with those peaches and perhaps some granola. Then I realized that this crispy oat-flecked topping could be great on a salad instead … Read More
So after this year’s Fourth of July barbecue, where I consumed lettuce wraps packed with meat, a hot dog, a chicken burger, a kielbasa, and some wings, I decided to go easy on my lunches the following week. I propped my kitchen stool below the highest cupboards to look for some whole grains to make a refreshing salad with—maybe quinoa, maybe spelt, or some neat-o ancient grains would be found there, I thought. But I didn’t find those.
In a pinch, I’m a sucker for slicing ’em up raw. No, not a raw foodist, and yes, hate it when restaurants charge $15 for a plate of a few slices of freshly shaved zucchini or mushrooms drowned in olive oil and call it something like “carpaccio” because I know they only sliced maybe a fifth of one zucchini or just one mushroom to make a whole plate of these delicate little slivers. I know it because I can also … Read More
I’m happy to be back in my own kitchen after a whirlwind trip to the West Coast and other fun adventures in new cookbook-launch land. In fact, just the day after I arrived home, I found myself in my kitchen—though not cooking just for one, but for friendly reporters from the Epoch Times’ new food website, EpochTaste. What a thrill to get to show ’em the lay of the land. But for now it’s back to the quick basics routine, and I’m equally thrilled to … Read More
There’s a street food that everyone’s obsessed with in Taiwan, and it involves boneless nibs of chicken marinated in five-spice, battered and crispy-fried, dusted with white pepper, and tossed with fried basil leaves. How can you improve upon this irresistible snack? You can’t, really. But you can take the same formula and make other foods irresistibly tasty, too. And one ingredient that works very well with it is juicy chunks of king oyster (or trumpet) mushrooms. At least, that’s what … Read More
Barley. How did we come to this? Just about the only times I encounter the ancient grain, long a staple of the Western diet, are when it’s malted and fermented in beer. And though we’ve been rekindling old fires with farro, spelt, and quinoa, barley seems to be largely left out of this next-wave appreciation, perhaps due to its containing gluten.
These cold, tough months of winter, I’m always in the mood for a warm bowl of pasta. But marinara sauce can get tiresome, and it looks like we’ve got a long winter still to go. So I made this simple pasta with garlic, mushrooms, and crispy slivers of olive oil-fried kale. I had it as leftovers next, and its flavors had really combined and popped. The oil was deep-green from absorbing that kale. It had also absorbed that lemon, softening … Read More