cabbage

Garden Vegetable Chowder

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Garden Vegetable Chowder Makes 3 to 4 servings For the mushroom stock: 3 1/2 cups water 1/2 ounce dried shiitake mushrooms 1 piece kombu (approximately 6-square inches in size) For the chowder: 1 tablespoon olive oil 1 medium-size carrot, sliced 1/4 cup diced onions 2 garlic cloves, minced 2 teaspoons grated fresh ginger 2 tablespoons […]

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Tonkatsu (Breaded Pork Cutlet) with a Pomegranate Molasses Tonkatsu Sauce

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Tonkatsu (Breaded Pork Cutlet) with a Pomegranate Molasses Tonkatsu Sauce Makes 4 servings Recipe Notes: The tonkatsu sauce should be prepared ahead of time.  If you’re worried about the cutlets getting cold after frying them, keep them in an oven preheated to 180 degrees Fahrenheit until you are ready to serve them.  If cooked at […]

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Mark Bittman’s Kimchi Rice with Beef + A giveaway!

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Kimchi Rice with Beef From The Food Matters Cookbook, by Mark Bittman Makes 4 servings For the kimchi: 1 small head (about 12 ounces) green, Savoy, or Napa cabbage, cored and shredded 2 tablespoons salt 6 scallions, chopped 2 tablespoons minced garlic, or to taste 1 tablespoon minced ginger 1 tablespoon red chile flakes 1 […]

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