Search Results for cabbage

Whisk, ladle, sizzle, and flip. These four steps epitomized the quick weeknight dinner for me during a certain time, when all I wanted to eat were Korean-style pancakes stuffed with fresh vegetables and anything-goes in the fridge. Those, and dunk — the sound of soy sauce soaking up the tip of one of them before it crunched in my mouth. It was certainly quicker to make than fried rice or noodles, another practical way to toss in any number of … Read More

What do you do when it’s too hot to cook, but you only have vegetables that don’t work so great raw? You stir-fry them, and stick them in a fridge to cool down. It only takes a few seconds of cooking, promise. And they’ll taste great with cold, slippery noodles coated in sesame oil.

We’ve all heard about kimchi and its intoxicating powers of addiction, but July 10th on Governor’s Island, get ready to become acquainted with the fermented vegetable in a major way. Kheedim Oh, founder of the small-batch artisanal Mama O’s Kimchi based in Queens, is holding a Kimchipalooza, which will take place as a highlight of CookOut NYC. Just say, yes, we kim!

Happy St. Patty’s Day! If popular tradition had won us over, we’d be toasting pints of Guinness in leprechaun hats and forking up mouthfuls of corned beef with cabbage and potatoes right about now. But as much as I hold dear that classic meal, it just didn’t seem like an appropriate day for boiled potatoes and cabbage. At sixty degrees and sunny outside, it’s picnic time. Spring is here, and that’s reason enough to celebrate.

Hear me out: making kimchee at home is really easy! And the payoffs are practical in the kitchen, too. Here’s a look at my first attempt at making a true, Korean friend-approved batch of kimchee, and one way to put it to delicious use: as a seasoning for everyday, ever-versatile roasted potatoes.

My friend was talking about how she’d made spanakopita, the Greek savory spinach pie, recently. Only, she didn’t actually finish making it: “The filling was so good I just ate it up with a spoon, and didn’t bake it with the crust.” She was also impressed with how much spinach she had eaten; the one-pound bag, the size of a fluffy pillow, had all cooked down to a portion that neatly filled a soup bowl. That’s a good way to … Read More

Today was gusty like a regular dust storm, at least in Red Hook where I was a-working. And there was some music playing, by a feller named Woody Guthrie, and he was a-talkin about some dust storm in a song called “Talking Dust Bowl Blues.” In one verse, he sings, “My wife fixed up a tater stew,” and it got me hungry and thinkin’ food. So I’ll stop with the bad sing-song writing here, but now you know the reason … Read More

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.

Crispety, crunchety, tang. That’s all I taste when I sink an incisor through one of these slices of spring green. All it took was a splash of lemon juice, glug of olive oil, sea salt, and a few minutes’ time marinating to bring something like broccoli stems to this level.

Here is a really good example of the fact that I’m half-Chinese. I have no idea what this is, but I just made it for a snack. It’s sort of like hash browns, but with turnip slices, and condiments fit for dumplings. I gotta say, though, it was a lot simpler to make than either of the above, and its taste satisfied somewhere in between.