Category — Appetizer + Snack Recipes
I like eating edamame as a snack or appetizer, but boiled is just so blah. Since nearly everything is better roasted, I decided to toss some of the whole frozen pods with a couple of flavorful ingredients and roast them in the oven. This yielded a terrific snack that went from freezer to table in about 20 minutes flat.
April 22, 2013 No Comments
Ever since I made the incredible miso butter roast chicken from Use Real Butter, I have been trying to find as many other things as possible to slather with miso butter. In this recipe, I combined asparagus and Brussels sprouts and cooked them with a bit of wine, which gives the dish a tart note that offsets the butter and miso.
April 15, 2013 3 Comments
Another day, another snack. This time I took sweet potato slices to the oven, seasoned with salt, thyme, and a vinegar tang. Fantastic!
March 30, 2013 4 Comments
I am a big-time snacker. I love a salty snack with wine or cocktails before dinner, during that afternoon lull around 3 PM when I get sleepy and unmotivated, and late at night watching a movie. I can’t just sit around eating bags of chips all day, so I’m always on the lookout for new and interesting snack ideas that aren’t totally terrible for me. These crispy edamame, seasoned with parmesan and garlic and baked in the oven, are the latest snack craze in my house.
March 27, 2013 1 Comment
I have talked about why I like kale chips before, but now that I’ve started making them with an Asian twist, I like them even more.
March 14, 2013 No Comments
I live in San Francisco, so it shouldn’t surprise you that I have a fair number of vegan friends. I used to dread coming up with a vegan meal that everyone would enjoy, but now I try to view it as a fun challenge and an opportunity to experiment with constraints I’m not used to. That’s how this pistachio parsley pesto was born–and to be honest, I don’t even miss the cheese. Plus, it’s fun to say “pistachio parsley pesto.”
March 11, 2013 1 Comment
My friend Christen has excellent taste in everything – decor, wine, food, clothes, and so forth. So when she tells me something is good, I tend to believe her. In this case, I was extremely skeptical. Hot Buffalo chicken dip? Seriously? It sounds like a Midwestern mayonnaise nightmare. But as I mentioned, the woman has great taste- and she was totally right. This stuff is really delicious.
February 28, 2013 No Comments
Last year, in London, I ate a fabulous meal of North African tapas at Morito, a sultry wine bar with knee-to-knee barstools. One of the most memorable small plates that night was a simple plate of spiced fried chickpeas with little nuggets of preserved lemon dotted throughout. Since then I’ve been meaning to try and recreate them in my kitchen, and finally got around to figuring out the perfect recipe. I think they’re great as a bar snack with a pre-dinner cocktail or glass of wine, but you can also serve them as a tapa or a side dish.
February 20, 2013 6 Comments
Last week I shared my favorite potato pancake substitute, the Korean vegetable pancakes known as jijims, but seeing as there are still 5 more days of Hanukkah left this year, I thought you might like another non-traditional latke stand-in: the pea and leek pancake.
December 11, 2012 No Comments
Hanukkah is just around the corner, which means I have latkes on the brain. Now I am not Jewish, but I can appreciate a good latke. Fried potato anything? Yes please. But when my friend’s annual Hanukkah party rolls around, I don’t make latkes, I make this old family favorite instead: a Korean recipe that’s pretty similar to a latke, but with more variable vegetables and a delicious soy and vinegar dipping sauce.
In my (decidedly non-Korean family) we call them jijims (pronounced, at least in our personal parlance, JEE-jims) but they are known by other names too, including jeon, jijimgae, buchimgae, and so forth. And it’s probably the most beloved recipe in the entire family.
December 3, 2012 2 Comments