Spicy, tomato tangy, savory ground meat. It has become one of the WORC household’s staple instant meal accessorizers.
The zingy muse came from Korean rice cakes. The spice, the touch of sweet, the savory drool inducing rice cakes are highly addicting. Ever hit Momofuku’s Ssam Bar in New York and you’ll know exactly what I mean.» Read the full story →
There’s an uncontrollable beast on the North end of the garden and it actually comes in two forms: sugar snap peas and snow peas. Our spring peas are like serpants, clinging to everything they can get their tendrils on. Once they latch on, pea flowers shoot out and within 3-4 days, we have fresh peas to munch on. As a matter of fact, the warm sun is encouraging way more pea growth than we can ever imagine so it’s snow pea and sweet pea recipe » Read the full story →
Since our remarkable trip to Japan in August, we’ve been craving Japanese noodles with a vengence. We ate all the udon, somen, soba and ramen our stomachs could handle in 9 days and it was an amazing experience and education in the history and culture of Japanese noodles. We never got tired of slurping our way through Tokyo, Kyoto and Osaka. Each region’s noodle specialties were all so different, delicate and highlighted some magnificent regional flair. Coming back home, we were looking for a cookbook that » Read the full story →
It’s here, it’s finished and we’re thrilled to finally be cooking from the new Steamy Kitchen CookBook by Jaden!
The journey of the Steamy Cookbook has always been a public affair. Jaden’s tweets and blog posts about her trek from being a mom of two hungry boys, to food writer/ tv personality, to her whole cookbook process has had us engaged, absorbed and laughing out loud. Jaden has always been generous with her wealth of knowledge and very transparent about all the hard work it » Read the full story →
Black garlic has been on my list of ingredients to cook with and now thanks to my friend, Jaden of Steamy Kitchen who had a package of black garlic cloves sent to me via David of Earthly Delights, black garlic is gently perfuming my kitchen with it’s mild pungence. I grew up with fiercely fermented, powerfully pungent foods, so the offer of finally trying a much anticipated aged black garlic was welcomed with open arms and drooled saliva on the kitchen floor.
Since childhood, the » Read the full story →
Thanks to Lia and her wonderful wine inspired blog, Swirling Notions, we’re finally writing out what we enjoy drinking when we eat Asian foods. Lia’s Pairing Primers is a series of excellent and educational write ups on pairing foods. Lia asked us to share our favorite Asian-inspired food pairings and getting this post together required alot of thought, drinking and tasting!
Spicy, Salty, Sweet, Sour, Bitter. Pairing wine with Asian food can often be a bit daunting and complicated. For so many Asian dishes, » Read the full story →
Everyone’s talking about Mom’s Nước Mắm, fish dipping sauce. Now that she’s hired 3 newbies all at one once, “it’s time”, Mom says to bring her beloved fish sauce that all the staff veterans have been raving about.
Like any initiation or hazing event to deem yourself worthy of entrance into an elite club, our nail shop has it’s own similar introductory ritual. Rather than proving yourself worthy by performing lame & humiliating acts , joining the nail shop club of Viet manicurist » Read the full story →