I remember walking around on a scorching hot day in Korea last summer, and the overwhelming feeling of relief we felt after taking that first bite of Naengmyeon, or cold buckwheat noodles. There are two kinds of Naengmyeon dishes, one served in a chilled broth, and the one I’m sharing with you today, which is topped with a spicy sauce. Both versions feature sweet, crunchy, and tangy elements and that’s what makes this cold noodle dish even more refreshing and addicting! Read more
As funny as it may seem, one of the things I was DYING to do while we were in Korea was order Chinese food….huh? Yeah because I knew Jjajangmyeon would be on the menu. It’s a Korean-Chinese fusion dish of noodles covered in a thick savory black bean sauce. It’s especially popular in Korea because it’s considered cheap, no-frills food that can be delivered to your door in minutes. Read more
It all began when I went a little crazy over the cilantro that was on sale at the store. I guess the shipment they got in was a little dirty, so people weren’t buying it. So they were selling 3 huge (dirty) bunches for $0.99. After washing and spinning them dry, I found different ways to incorporate cilantro into my meals for the week. But then I was still stuck with the hugest bunch of all and it was starting to die in my fridge. So I decided to make a pesto out of it and my world hasn’t been the same.
I’m pretty beat right now. I feel like I walked through a car wash. I’m definitely no spring chicken anymore! Yesterday, I was busy preparing and plating food for a great event in Chicago called “Eat for North Korea,” so if I met you there, hi! And if I looked busy and unfriendly, it’s because we were just trying to get the food out as fast as we could. Now my body aches and I feel like a zombie, so if this blog entry doesn’t make sense, forgive me! Read more
I’ll never forget how one of my friends described my food. She said “your food always looks so simple that at first glance, you’re not sure it would have lots of flavor, but it SURPRISINGLY always does!” Haha… I’m not sure if that’s a compliment or not, but I’ll take it! I kind of understand what she means. That’s because I’m very generous with my salt and pepper, and I usually like to cook in season. This means that the produce I use will always be at the peak of their ripeness, so there’s really no need to cover up their natural fresh taste.
That’s exactly the case for this Summer Veggie Spaghetti. I let the sweet shavings of zucchini and plump juicy cherry tomatoes take the stage. All they need is a little coaxing with some salt to make them shine. Okay…a little, garlic, chili, lemon, and feta cheese doesn’t hurt either!
I usually like leftovers, but I’m not a fan of eating leftovers for days, especially when it comes to pasta dishes. I dunno… I feel like the noodles get bloated and mushy, and the cheese never melts the same. But with this recipe, I don’t have to worry about that! You just make it in a little loaf pan and it ends up being the perfect amount for two. Yeah, you’ll probably still end up with a little leftover, but you can handle that. Read more