I adjusted this from a vegetable ramen recipe using rice and potato vermicelli. This may seem to require a lot of ingredients but it’s easier than you think–just put all the vegetables in the pot and boil. Any vegetables will do, really, and I’ve tried this with baby bok choy, Napa cabbage and carrots. Ingredients: ...
The temperature outside finally went down. Now, it really feels like almost-Christmas. Before the squash and the pomegranate completely disappear from the markets, I made a very hearty soup perfect for a Netflix night. I still had leftover molasses from the last pomegranate recipe and that made this soup a little tart and gave it ...
When corns are in season in the summer, people immediately grill or steam them. I usually make this corn soup, a staple when I was growing up in Manila. To me, slurping soup is one of the most comforting things you can do for yourself even if it’s 90 degrees outside. Even if you don’t ...
Whenever I buy a whole fish, I ask the fish monger to have it cleaned but I also ask to keep the fish head and the bones. If I’m lucky, Blue Moon Fish from Mattituck, Long Island at the Union Square farmers’ market gives them away for free. My dad especially likes using them for ...
Adapted from asiarecipes.com Ingredients: 1 cinnamon stick 2 tbsps cumin seeds 2 tbsps ground coriander 1 tbsp cardamom pods, shelled 1 tbsp whole clove 1 tbsp black peppercorns 1 tbsp turmeric 1. Toast all of the spices in a heavy skillet over medium-high heat. The whole process should take about 10 minutes. Let cool. Transfer ...