It’s freezing outside today. Well, freezing for Bay Area standards. I’ll happily admit that I’m a big baby when it comes to the weather being cold. My hubby, who’s from Chicago, always teases me about how the Bay Area doesn’t have “real” winter, how a…
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Citrus Lentil Soup I created this Citrus Lentil Soup recipe for a close friend of mine who adores lentil soup but prefers it with a strong twist of lemon and lots of mint. Since everybody likes their lentil soup a bit differently, I figured a…
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Mung Bean Sesame Noodle Soup It’s no secret that I have an obsession with noodle soups of all types. In my culinary adventures, I do spend perhaps an unfair amount of time dedicated to both creating recipes and discovering others’ recipes for amazing noodle soups.…
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Serves 4 to 6 as main meal or 8 to 10 as appetizer soup Ingredients 10 cups chicken or vegetable stock 4 large white or yellow potatoes, peeled and chopped into chunks 12 cloves garlic, smashed 4 shallots 8 Chinese broccoli stalks, ends trimmed and…
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Serves 4 Ingredients 1 whole fresh daikon (~1 1/2 lbs), peeled & chopped into bite sized chunks 4 oz fresh lotus root, sliced thinly 2 tablespoons vegetable oil 10 cloves garlic, mashed 2 cups vegetable broth, chicken broth or water 1 tablespoon soy sauce 1/2…
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Asian Fusion fans have long been asking for more vegetarian recipes, even those who are not actual vegetarians. It’s heartening to see a slow but sure culinary culture change across America and much of the world when it comes to the fact that eating healthier…
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