Translated from Korean as “mixed rice,” bibimbap is the dish I recall eating on my first morning in Seoul, Korea. It was at the counter of a food court stall, and although bibimbap is nothing fancy, there’s something comforting about the one-bowl meal, especially when it is served in a sizzling stone bowl. Although I didn’t eat bibimbap during my last trip to L.A., I wanted to pay tribute to Korean cuisine since I did eat a lot of that. Bibimbap is a quick and easy recipe that’s flavorful yet
We have a friend who loves to fish. I mean, he’s one serious fisherman. He drives to our neighboring state of Louisiana on the weekends to go deep-sea fishing. He went halfsies on a boat with his dad so they could take fishing trips together. He’s getting married this summer, and for his bachelor trip, he’s going to Costa Rica on—you guessed it—a fishing trip. (I’ve been told by the hubs there are other activities on the agenda, but we’ll see what really happens when you put the old man
Thanksgiving is done, but the leftovers are not. Because Thanksgiving is our favorite holiday (and with that comes the love of traditional Thanksgiving food), the hubs and I usually cook enough fowl to feed family, friends, and ourselves for days, even weeks. This year was no exception: we sous vide a turkey and fried two turkeys. We vacuum sealed most of the leftover turkey to make it last as long as possible in the fridge. (You can freeze the turkey leftovers too.)
I’ve been writing a lot recently about athleticism, getting fit, and staying in shape. Don’t worry. This week won’t be another post on what you should and shouldn’t be doing with your life. Sort of. This week’s post is a recipe for a delicious smoothie I created when I came across some strawberries in my fruit crisper, left over from when a friend made chocolate covered strawberries for my little Oscars viewing party.
I used to be one of those wistful passersby that would stroll by the Vitamix demo stations at Costco, listen to the industrial blade going to town on the fruits and veg, and say to myself, “I’ve got to get me one of those beautiful things in the not-so-distant future.” Well, that not-so-distant day has come, and I no longer need to be a coveting passerby. I’ve shifted into the circle of official Vitamix owners. So hah! Take that, Vitamix girl at Costco! Now I’m blending my own smoothies and
It’s August, and that means it’s the dead middle of the dog days of summer. So what do you do with these dog days? You eat cold fish, that’s what. And not just cold fish but raw fish. In a recent “MasterChef” episode, Felix lovingly assigned me a beautiful whole salmon. Salmon is one of those fish that I love to eat raw but can’t stand cooked. In the form of sushi or sashimi, I gobble it up. Even smoked, I’ll throw it on some bread with cheese and herbs.
It’s been a while since I posted a recipe or talked about cooking, for that matter. Enough with all that blind stuff, eh? Let’s take a break from all the tech talk and get back in the kitchen. Last week was my mama’s birthday–she would’ve turned 61–so here’s a dish from her repertoire. A comfort food I crave every so often is xoi lap xuong, a very easy dish to prepare using sticky, sweet rice and Chinese sausage. My mother used to make this and shape the rice into a
In the recipe exchange I had participated in, I received a recipe for penne a la vodka. I pieced that recipe together with one I found on All Recipes and came up with this one. It was the third dish to the four-course Italian birthday meal, and Joy even said the sauce was her favorite part of dinner. The great thing about this dish is it’s quick and simple and delicious. This is definitely a valuable addition to the repertoire. I even got to use parsley picked fresh from our
A classic antipasto italiano–Italian Appetizer–is bruschetta, pronounced with a short “u” as in “brush” and a hard “ch” sound like a “k” as in “basket”. Many Americans incorrectly use a long “u” and a soft “shh” sound, and while this is acceptable in most English speaking countries, I like to use the authentic Italian version, complete with rolling R’s and gusto. Now that we’ve got the pronunciation stuff out of the way, let’s move on to the dish itself. I recently hosted another birthday dinner for friends Joy, Joanna, Heari,
Ga luc lac or bo luc lac are French influenced dishes consisting of seared and sauteed bpcubes of meat served with a vinaigrette dressing. The term “luc lac” comes from the sound of the meat shaking in the pan while cooking. The dish is usually made of sirloin or ribeye steak, but I decided to go a slightly healthier route and make it with chicken. Whichever meat you choose, it’ll be tasty. You can serve it with white rice or a French style fried rice (recipe posting TBD). This is