Food, Photography and Bon Mots
Bulgogi? It’s a Korean specialty. Koreans have been making the classic dish for hundreds of years—sometimes grilled and sometimes in a broth. In recent times, the dish has become rockstar-popular on Korean and international menus. Bulgogi roughly translates to “fire meat.” Although the dish is…
For a foodie like me, one of the great joys in life is finding an exceptional recipe. Bonus points if the recipe is spot on in recreating a fond food memory. You know that kind of recipe, I’m sure. You make it. You taste…
Happy Year of the Pig. I’m a bit late cooking for Chinese New Year. Life got in the way. Here is a wonderful stir fry served with noodles that I’m pretty sure you will enjoy. No pigs here, though, just a great melange of…
Do Asian vegetables confuse you? Don’t know your bok choy from your choy sum? Neither do I, but when David Tanis, one of my favorite food writers, published this recipe for Glazed Shiitakes With Bok Choy in his New York Times column City Kitchen, I soon found…
My good friend Sarah and I have been taking cooking classes at Sur La Table in Costa Mesa. (Sarah is the pretty lady in the middle holding what is left of a tray of minced chicken lettuce cups). What fun! Our most recent class…
