The Lunar New Year is upon us—tomorrow marks the start of the Year of the Rooster. This is my year. I’m a rooster, and if you’re familiar with the Chinese calendar, you could deduce that I will be turning 24, 36 or 48 this year. I’ll let you figure it out. In Chinese horoscope theory, it’s supposed to be an unlucky year for you when it’s your year. Funny, it seems that it’s been unlucky for a lot of folks … Read More
I brought these black radishes home from the market for the precise reason that they were so difficult to love. Do you have a friend or family member like that, who constantly seems to wage war with you in a bet to lose your loyalty? We have relationships with food all the time, believe it or not. Maybe you’ve been having an affair with the same chicken salad sandwich from that deli for weeks, and maybe you’ve long since parted … Read More
Just because the holiday season is officially over doesn’t mean cooking has to return to a boring routine. I’ve resolved to cook more under-explored foods this year, and stood at the seafood stand at the market for about five seconds before deciding on clams. Why? Because they — like daikon radishes, which were also snatched from a nearby market bin — are quick and easy to cook, flavorful, healthy, sustainable, and very inexpensive to boot. Hm, I guess that’s not … Read More
It’s another round of head-to-tail cooking, for the underrated root vegetable! And for good cause: radish greens are a true superfood, among the most nutrient-rich of all leafy greens, yet they tend to become a little coarse and bitter-tasting while the root beneath them matures. No matter — mash them into a silken fresh pasta to toss with the lightly cooked radishes, too.
No, I didn’t just sneeze, it’s oshinko! A simple, no-sweat type of Japanese pickle. If you like a salty, crisp snack in the middle of the day, or something to refresh your palate with at the end of a meal, try making a big batch of these pickles to keep in the fridge. It takes just three days for them to sit at room-temperature, to their slightly fermented state.
If that isn’t the most fun food name to pronounce, I don’t know what is. Bibimbap is lots of fun to make, too. It simply means, “mixed rice” in Korean and it’s an everyday, meal-in-one-bowl. Any vegetables you have on hand will do; you can marinate some sliced meat and sautee it to add, too. Then you just assemble everything on the rice, add a dollop of spicy gochujang and an egg to pop. You can mix in a little … Read More