When we eat out at Japanese restaurants, we’re usually given a choice of two types of salad: a seaweed salad (long strands of seaweed marinated in a slightly sweet and vinegary sauce, accompanied by sesame seeds and a few red pepper flakes – delicious, but a guilty pleasure due to the obvious artificial green coloring),…
We had a dish in Hong Kong last year that I couldn’t get enough of (we ate at that restaurant twice in 1 week) – lobster in a garlicky sauce, fried and served over noodles to absorb all that delicious sauce. While no home cooking setup can quite compare to the high-heat flames and woks…
I found some of this at the farmer’s market a couple of weeks ago, and wasn’t quite sure what to do with it. It looked pretty. Big chunks of ginger are a bit intimidating, but the sparkly, sugary coating makes them a bit more enticing. I decided to revamp my Pumpkin Bread Plus recipe and…
Wonderfully Made 