I recognize that early January is a time of year traditionally reserved for repentance and asceticism, but I’ve never been much good at either of those. After many years of making my never-changing Annual New Year’s Resolution (yeah, I’ll tell you mine if you tell me yours), this year I didn’t make one at all.
So while better women are perfecting their green smoothie technique or annoying the regulars at the gym, I’ve been getting over my fear of deep frying.And I’m so glad I did. This dish is spectacular for a few reasons. The flavors are deep and rich and sweet, beautifully spiced but not at all spicy. You probably already have all the ingredients in your cupboard, but I bet it won’t cost you $2 if you have to restock anything for this recipe. And the leftovers just get better and better as the days go by. Continue reading →
I have to tell you, friends, I’m feeling a little pressure here. Like I need to choose my words carefully to convey to you how good this dish is. (How’s this? So good.) Most of the time I feel like I’m preaching to the choir when I write here–I mean, who among us doesn’t love baked chard stems and butternut squash tacos and raw Brussels sprout salads? But here, with this dish, maybe we’re going out on a limb a little bit together. It’s fermented. It’s a little spicy. And I used white rice.
Be fearless. This is the kind of food that makes your mouth tingle with happiness (maybe it’s all the salt, but still). The texture is crunch and chew, the flavors are savory and bright. If you’re not already mad for kimchi, you will be soon.
There are really only two things to write about on a food blog the day after Thanksgiving. One is using up leftovers, and the other is your holiday gift guide (isn’t this one nice?). Since buying things isn’t my strong suit (except for groceries, of course, where I excel beyond all necessity), I guess I’d better give you an idea for using up some of those tuppies in the fridge.I roasted my broccoli especially for this recipe, but I am going to give you license, as always, to substitute. Have leftover green beans, Brussels sprouts, cabbage, cooked greens? Any of those would be great here. Continue reading →