Spring is wonderful for so many reasons – the warming weather, more hours of sunshine, beautiful flowers and of course, a greater variety of seasonal vegetables. If you’re in the mood to splurge with a little pasta, this dish will make great use of your farmer’s market haul this Spring.…
We make a spicy, Korean cucumber salad (cucumber kimchi – but it’s fresh and not fermented) very often in our home and oftentimes when we host a dinner. However, it’s not always a hit with everyone because it is full of gochugaru (Korean red pepper flakes) and not all taste buds can handle it. Especially little taste buds! That’s why I made this mild version for my kids, but it…
A very common dish in Turkish restaurants, shrimp güveç is a shrimp casserole baked in a tomato base with vegetables, and typically topped with melted cheese. It’s name comes from the small dish that it’s cooked in – a güveç is a small clay pot typically holding 1-2 servings. But if you don’t have a güveç, it’s not a problem! In fact, it’s easier to just cook it all in…
Ever heard of doenjang (된장)? It’s a fermented soy bean paste commonly used in Korean cooking. Is it like Miso, you may ask? While they have similar traits, doenjang has a more intense flavor. It’s quite salty, so you won’t have to add any additional salt to your dish especially if you’re using it in a stew. Doenjang jjigae (jjigae means stew) is a meal you’ll find in many Korean…
Stuffed grape leaves are a common Mediterranean dish you can find throughout all regions of Turkey as well as other countries such as Greece. Depending on where you are, the recipe will vary. This version – taught to me by my mother-in-law– has no meat and originates from Eastern Turkey. In Turkish it is called “sarma.”…
The past few days I’ve been drinking ABC juice (apples, beetroot, carrots) upon the insistence of my mom who claims it did wonders for her waist circumference and all of its other touted health benefits. (This was after seeing it featured on one of her Korean health shows.) We can go down that road another time, but one result of this new experiment is I had beet stems and leaves…