Ceci Polenta

This garbanzo polenta is an easy, healthy dish you can put together ahead of time and broil quickly to have hot to serve with dinner. Corn, of course, was not a native grain in Italy, so this is technically a more authentic recipe anyway. I find the flavor of using chickpea flour more savory and satisfying than corn polenta, though both are delicious.

Delicious Summer Salads

I love salads that are packed with colorful fresh fruit or vegetables, but easy to make ahead and keep in the fridge. They’re handy for events or just when you want to make them to eat for several days. These salads, Tropical Fruit with Honey-Mint Dressing and Black Bean Corn Salad with Cilantro Lime Dressing,…

Cabbage Kimchi – 배추 김치

Kimchi is absolutely essential to Korean cuisine – it highlights the balance of sour / sweet / spicy / salty that is desired and it’s eaten with almost every meal. Napa Cabbage Kimchi is the most common kind. I’m including a video version of the recipe here for the first time, we’ll see if I have the time to do this for other recipes in the future.

Cucumber Kimchi – Oi Sobaegi – 오이소박이

Cucumber Kimchi uses the same techniques as Cabbage Kimchi but takes less time to be ready and isn’t something you store long-term. Don’t make it in huge batches! Just enough to serve as a side dish. You will want to use small, firm cucumbers. The filling ingredients are up to you – chives, radish, and…

Gamjajeon – Korean Kimchi Potato Pancakes – 김치 감자전

Living in Chicago, I’ve enjoyed learning more about different cuisines and beginning to see unexpected connections between them. This recipe, for instance, is about as Polish as Korean food is likely to get. To friends who’ve never eaten Korean food but are more familiar with Eastern European cuisine, I’ve said kimchi is like sauerkraut but…

Quick & Easy Homemade Pickles

Jump to recipe I first tried this recipe as part of the Amish menu for our Amish vs. Cyborgs party. I’m not sure it quite qualifies – it doesn’t involve any arcane traditional canning methods, just a bit of slicing, stirring, and sitting in the refrigerator. The only problem with making this recipe and sharing it…

Best Tofu Ever – Korean Bean Curd Chorim

Most of the best-known Korean foods in America (besides Kimchi, of course) are meat-based. This is a really delicious way to prepare tofu, which is not something many Americans know how to handle – a bit of short frying and a delicious marinade make it satisfying as a side dish or a main dish, and if it works better it’s easy to make ahead.

Tomato Rosemary Muffins

These muffins are a nice contrast to heavier, earthy soups. The tomato sauce in the batter keeps them tender with a slight tang and also gives them a lovely golden color.

Pita with Za’atar Spices

Za’atar is a Middle Eastern spice blend of thyme, sesame, sumac, and other spices that can be eaten with flatbread for a quick snack or side dish. I like to spread it on pitas and toast them quickly in the oven to make them easier to serve and eat.

Moroccan Orange and Date Salad

This is one of the most attractive and unusual salad recipes I’ve found. It goes well with a number of Mediterranean dishes and only takes a few minutes to have ready. I’ve tweaked the recipe to take out the only part I found labor intensive.

Homemade Gnocchi

Gnocchi uses very simple ingredients to create something that tastes sublime. Store-bought frozen gnocchi simply can’t compare – but the warnings on the recipes I’d read made me think it must be hard to make. I didn’t find that to be the case when I actually tried it, though you do have to be willing to get your hands a bit messy.

Sri Lankan Favorites: Pineapple Curry

This unusual, colorful dish is one you can mix up in 10-15 minutes (depending on how fast you chop an onion). If you keep canned coconut milk and pineapple on hand, this is also an easy pantry dish, though it does taste extra special with fresh pineapple.