Which is the better butter?
March 10, 2010 Few things taste better than crusty bread spread with butter. Real butter. Many families have banned bread and butter from their tables, but restaurants are serving premium butters again, rather than presenting little dishes of olive oil. We tasted seven brands of unsalted butter, first just the butter, then some of it …
Read moreChinese egg drop soup
Chinese egg drop soup Serves 4 This popular restaurant bowl is easy to make at home but the technique is a little tricky. The finished soup should have pale yellow petals of barely set egg floating in a rich chicken broth. To achieve this, you have to wave chopsticks above the surface of the hot …
Read moreMaking the most of tender rib-eye
Open with classic roast beef, then a hearty shepherd’s pie Boston Globe, December 30, 2009 The classic pairing of roast beef and potatoes can go from Sunday night supper to something special – depending on the cut of meat you use. For a New Year’s Eve celebration, a rib-eye roast, which has plenty of flavor for …
Read moreNavigating a veritable sea of tuna salads
February 3, 2010 For many people, tuna salad is the ultimate lunch, spread between hearty slices of toast, tucked inside a sub roll, or scooped onto shredded lettuce. It’s filling and deliciously old-fashioned. Eight people tasted prepared tuna salads from the deli departments of four supermarkets and one delicatessen. Of the five sampled, only Barry’s …
Read moreAn Evening at Kwang Jang Market in Seoul
Well I am going to try something new for this post. Come with me for a slide tour and commentary as my husband Dick and I go in search of a hot meal on a cold night as we cruise around the hopping Kwang Jang Market. Click on the photo to start the slide show …
Read moreA Stay at a Traditional Korean Inn
Professor Hee Sun Jeong of the Korean Food Institute at Sookmyung University and I met when she came to Boston with a team to cook a meal of Imperial cuisine for 100 people! I visited the Institute when in Seoul and was greeted with a warming and refreshing cup of hot yooja tea. A piece …
Read moreFour Tasty Tofu Recipes
Boston Globe, January 6, 2010 Chinese steamed silken tofu with ginger and scallions Serves 4 At Rice Valley in Newton, cooks use silken tofu, which they steam with shreds of ginger and scallion. Then they bathe the cubes in hot soy sauce and chicken broth. You don’t need a wok or steamer. Use a deep …
Read moreTofu is all about the texture
Tofu is all about the texture Each of the three styles of soy bean curd has a purpose Those large white blocks of tofu can be intimidating. No matter how carefully you prepare them, the dishes never seem as good as they are when you eat out. It’s all a matter of determining which texture …
Read moreAsian Sojourn
On December 13, 2009 my husband Dick and I started on our trip to North Asia. We were in Seoul, South Korea for 10 days then onto China – Beijing for 6, Shanghai for 6 and now we are in Tokyo until January 29th. Both of us have been working along the way and here …
Read moreLove you a Latke
“Love you a latke” borders the blue and white plate given to me by my dear friend Margo one Hanukkah many years ago. This year I filled it with potato pancakes, a traditional food eaten during the eight days of the “Festival of Lights, made with a group of women from the Spouses and Partners …
Read moreBento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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