No single dish better represents the delicateness
of Vietnamese cuisine than this one.
—Mai Pham, the Best of Vietnamese & Thai Cooking
Goi cuon, whether translated as salad rolls, summer rolls or spring rolls, are always fresh Continue reading Vietnamese Salad Rolls w/ Two Dipping Sauces
To Market, To Market to Buy Some Fresh GreensGreens were certainly the stars at yesterday’s farmers’ market—everything from mustard greens to arugula, green garlic to lettuce, spinach to kale. I came home with a most beautiful Continue reading Raw Kale Cabbage Jicama Salad
When Life Gives You Rhubarb . . . Make Rhubarb Apple ButterMy inspiration this week came from having so many beautiful crimson stalks of rhubarb and so little time. I wanted to make a recipe that would involve lots of rhubarb, little effort Continue reading Rhubarb Apple Butter
Farro—Wheat of the PharaohsI can hardly wait for you to try this recipe; it has become our new favorite grain salad. A fabulous blend of chewy and crisp textures, nutty and bright flavors and purple, orange and green veggies—all most deliciously enveloped in the Lemon Cilantro dressing Continue reading Farro & Vegetable Salad w/ Lemon Cilantro Vinaigrette
Memories of Grandma MameMore often than not, when people talk about rhubarb the word grandma comes up in the conversation.
I first tasted rhubarb, stewed rhubarb actually, many years ago in my Grandma Continue reading Rhubarb Apple ‘n Ginger Crisp
Chisaya Mama—the Mother Grain of the IncasFor almost 6000 years, quinoa (pronounced keen-wa)—known as the sacred grain of the Incas—has been cultivated in the Andean mountain regions of Peru, Chile and Bolivia. And yet quinoa is not a grain Continue reading Curried Quinoa Salad w/ Dried Cranberries & Toasted Almonds
My Sister Made Me Do ItBut then, it didn’t take much for her to persuade me to try the edamame (eh-dah-MAH-meh) at El Segundo, California’s only Japanese restaurant. They were fun Continue reading Stir-Fried Edamame w/ Garlic, Chili & Ginger
