Morganna’s Simple Vegetable Stir Fry Using Barbara’s Rules of Three

To test my theories on making simple Chinese stir fries, Morganna set out to follow my Rules of Three, and concoct a vegetarian dish to accompany another stir fry I was making that included meat. Morganna is generally no better at following formulas and recipes than I am, but she stuck to the premise of […]

Asparagus with Panch Phoron

Asparagus is one of those seasonal vegetables that we make gluttons of ourselves with when it is in season, until the point that we are nearly tired of it when it is gone. I say nearly tired, because I don’t think that I could get truly weary of asparagus. It is just so fresh and […]

Kashmiri Wild Mushroom Curry

Wild mushrooms are a seasonal indulgence which are a universal pleasure. Wherever edible wild mushrooms grow, people seek them out and create delectable dishes featuring their earthy flavors. This is true whether we are talking about the Appalachian highlands where folks gather meadow puffballs, shaggy inkcaps and the elusive morels, which they saute in butter […]

Up Close and Personal With Kimchi

Kimchi is considered the national dish of Korea. This broad category of lactic-acid fermented pickles is made of a wide variety of vegetables, fruits and sometimes seafoods, all brined in salt, flavored with herbs, garlic, ginger, and often, liberal amounts of red chili peppers. Some people find the array of types of kimchi intimidating; I […]

Stir Frying Tofu Part I: Choose Your Tofu Wisely

Finally, I am getting around to writing about how to successfully stir fry tofu. But before I launch into my Ten Steps to Better Tofu from a Wok post, let’s talk more generally about our main ingredient. High in protein and low in fat, tofu is an ancient vegetarian food product made from ground up […]

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