Amazuzuke (Quick Vinegar Pickles)


Ingredients 2½ pounds (1.2 kg) assorted seasonal vegetables, trimmed and peeled 6 shiso (perilla) leaves 3 sprigs each thyme, dill, and parsley 1½ ounces (40 g) ginger, peeled and sliced 2 cloves garlic, peeled and sliced in halves 1 teaspoon peppercorns (black or pink) or seeds (cumin, coriander, fennel, or mustard) 4 dried red chiles … Read more

Chocolate Nests


Ingredients 12 oz. chocolate chips 3/4 c. smooth peanut (or other nuts) butter 5 c. chow mein noodles (10 ounces) Candy-coated chocolate eggs Instructions Line large rimmed baking sheet with waxed paper. In 4-quart saucepan, melt chocolate chips and nut butter on low, stirring constantly, about 5 minutes. Place chow mein noodles in a large bowl. Pour chocolate … Read more

Buchjeon (Garlic Chive Pancakes)


Ingredients Makes 2 large pancakes or 6 small ones 1 cup Korean pancake mix buchimgaru 3 ounces garlic chives buchu 1/4 medium onion 1 teaspoon soup soy sauce or regular soy sauce or fish sauce Optional Spicy Version 1 cup Korean pancake mix buchimgaru 3 ounces garlic chives buchu 1/4 medium onion 1 tablespoon gochujang Korean chilli pepper paste Dipping Sauce 1 tablespoon soy sauce 1 teaspoon vinegar 1 tablespoon water 1/2 teaspoon sugar pinch of black pepper Instructions Cut the garlic chives into … Read more

Crunchy Spiced Chickpea Toast


Ingredients    2 slice Whole Wheat Sourdough Bread  1 Avocado  1/4 cup Roasted Chickpeas  1/4 tsp Feta Cheese  1/4 tsp Cayenne  1/4 tsp Ground Ginger  1/4 tsp Cinnamon, Ground  5 leaf fresh mint leaves  1/4 tsp Salt  1 tbsp lemon zest Instructions Spread mashed avocado onto both slices of sourdough. Toss roasted chickpeas with salt, … Read more