Fish Braised in Tomato and Simple Homemade Thai Curry Paste

It’s time to make this dish.  There are so many ripe tomatoes today, but they will be gone before we know it.  Make this dish with all of the tomatoes that you have purchased in a moment of tomato hoarding, or that have arrived in your farmshare.  Make this dish before your tomato stockpile starts…

Bento Box- Mochiko Chicken, Rice and Miso Slaw

I spent the second half of my childhood in Hawaii.  There are certain local foods that I will never stop craving.  I’ve figured out how to make a few of them. This Mochicko chicken recipe is pretty classic.  The accompanying miso slaw recipe is my own invention.  It’s more hippy food than local food, but…

Daifuku

Daifuku is a sweet mochiko rice flour ball stuffed with something sweet.  Sweet black sesame paste is my favorite but I won’t turn down sweet red beans either.  I grew up eating this Japanese treat in Hawaii, but I made it for the first time this summer at Brooklyn Apple Academy’s Run a Luncheonette Cooking…

Butter Mochi

I pulled this recipe out this summer to make with the young cooks at the Brooklyn Apple Academy Run a Luncheonette Cooking Camp for our Asian inspired menu.  Butter Mochi is a Japanese American treat that I ate and adored as a child growing up in Hawaii.  I was very excited to share this recipe with my students…

Salad Rolls with Dipping Sauce

I posted about salad rolls when my sister and I first started writing this blog.  But it’s a recipe that bears repeating.  For one thing, I didn’t own a good camera when I wrote the first post and instructional photos are kind of helpful for the rolling technique.  Also,  I recently made salad rolls with the young…

Watermelon Pickles with Star Anise and Sichuan Peppercorns

I know,  I’m late with this recipe.  Whatever.   I got behind on posting recipes because I was having an awesome summer that did not involve sitting in front of a computer. During the heat wave in August, I taught a week long cooking camp for a small group of boys (average age 8).  I teach…

Run a Luncheonette Camp with Brooklyn Apple Academy 2016

During the heat wave in August, I co-taught a week long cooking camp for a small group of boys between 7 and 10 years old.  My partner was Noah Mayers, whose work in life is to think up and organize fascinating, hands on experiences through which children can learn about themselves and the world.  His does…

Charred Broccolini with Black Forbidden Rice and Sweet, Spicy Lime Sauce

This dish was created for the  Decadent Eight Course Vegan Tasting Menu for The Illuminati Ball (see above photo), but it’s also morphed into a simple and excellent every day lunch salad (see photo below)!  I wanted to replace the Roasted Brussel Sprouts with Sweet Sriracha Lime Sauce on the menu for the with a vegetable that was a…

Miso Butter Broiled Cauliflower

Well it’s finally snowing in New York.  Here is a proper, healthy, no fuss winter dish.  If you are someone who makes Asian food on a regular basis, you will have all of these ingredients in your pantry, so you can make it without running around in the snow.  This is another recipe that I…