These Aushak (Afghan Leek and Scallion Dumplings) are topped with a spiced meat sauce, dollops of garlicky yogurt, and a sprinkle of thinly sliced fresh mint. After moving to the DC area from the Florida panhandle (and Alabama before that), one of the first things I noticed was the availability of cuisines my new home…
The Korean Table Cookbook Review and Tteok Sanjuk (Beef Skewers with Green Onions)
The Korean Table: From Barbecue to Bibimbap, written by Taekyung Chung and Debra Samuels, features 100 easy Korean-style recipes with American cooks in mind. Highlights include Baek Kimchi (White Kimchi), Saengsun Jorim (Fish Fillets with a Peppery Sweet Glaze), Hobak Jook (Sweet and Creamy Pumpkin Porridge), Sokalbi Gui (Barbecued Beef Ribs), Kong Jorim (Sweet and…
Niku Udon (Japanese Meat Udon)
Stay warm this winter with Niku Udon (肉うどん): a Japanese noodle soup with a seasoned dashi base, thick udon noodles, thinly sliced and marinated beef, negi/scallions, and a sprinkling of Shichimi Togarashi. Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge…
Philadelphia: The Franklin Institute, Old City, Independence National Historic Park, and Philly Cheesesteak
At the end of July, we spent a long weekend exploring Philadelphia, Pennsylvania. Today I will be covering our visit to the The Franklin Institute, Old City, and Independence National Historic Park along with a recipe for the Philly Cheesesteak. Here are my previous posts covering our stay at The Logan Hotel; our visit to Reading…
Our Korean Kitchen Cookbook Review and Mul Naeng-Myeon (Buckwheat Noodles in Chilled Broth)
Our Korean Kitchen features 100 of the best-loved recipes from the home kitchen of Jordan Bourke and Rejina Pyo. Notable favorites such as Bibimbap (Mixed Rice with Vegetables and Beef), Baechu Kimchi (Classic Cabbage Kimchi), Japchae (Beef and Vegetables with Sesame Glass Noodles), and Bulgogi (Sesame and Soy-Marinated Beef) can be found alongside lesser-known specialties like…
More Than Meatballs Cookbook Review and Swedish Meatballs
More Than Meatballs: From Arancini to Zucchini Fritters and 65 Recipes in Between, written by Michele Anna Jordan, takes culinary tour of classic meatballs from around the world along with a few unique and even meatless varieties in the comfort of your own kitchen. I will be sharing a recipe for Swedish Meatballs and other notable recipes…
Yiddish Cuisine Cookbook Review and Pirojkis
Yiddish Cuisine: Authentic and Delicious Jewish Recipes features the favorite everyday and special occasion recipes of delicatessen owner, Florence Kahn. Highlights include Potato and Onion Pierogis, Pumpkin and Hazelnut Strudel, Pastrami Sandwich, Herring in a Fur Coat, Hamantaschen, Blinis, and Poppy Seed Cheesecake. Florence Kahn opened her delicatessen shop in the Jewish District of Paris on the corner…
Mastering the Art of Japanese Home Cooking Review and Hambagu (Japanese-Style Hamburger with Tangy Sauce)
Mastering the Art of Japanese Home Cooking, written by Masaharu Morimoto, features homestyle favorites of the beloved Japanese cuisine. The cookbook is filled with traditional and yōshoku (western-style) dishes including Yaki Onigiri (Grilled Rice Balls), Katsu Don (Pork Cutlet and Egg Rice Bowl), Dango Jiru (Japanese Style Chicken and Dumpling Soup), Sakana no Sakamushi (Fish…
Duk Mandu Guk (Korean Rice Cake and Dumpling Soup) and Lunar New Year Round-Up
Duk Mandu Guk, a warming Korean soup with rice cakes and dumplings, is one of my favorite Korean dishes. It has a little bit of everything- a lightly seasoned broth, chewy rice cakes, and filling dumplings. I topped the soup with shredded brisket that I used to make the beef broth, strips of egg, seaweed,…
Kulinarya Cookbook Review and Tapa (Filipino Dried Cured Beef)
Kulinarya: A Guidebook to Philippine Cuisine is the product of the collaboration between the Asia Society Philippine Foundation and six prominent Filipino chefs: Glenda Barretto, Conrad Calalang, Margarita Forés, Myrna Segismundo, Jessie Sincioco, and Claude Tayag. It was created with home cooks, students, and others with an interest in cooking in mind as a way to…
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