Psyched to see that Food52 chose my Mahi Mahi and Avocado Tacos with Mango-Cilantro Salsa recipe as a Community Pick! Check out the recipe and beautiful photo by Mark Weinberg, plus a Food52 review, here. Cheers to summer feasting!
Last year around this time, I began The Seasoned Traveler, not knowing a thing about blogging and uncertain where it might take me. This year-long adventure has been an amazing experience, one that has taught me a lot about food, photography, and writing, and brought me much joy as a creative outlet, but I’ve decided it’s time to travel onward and tend to new (and old) things. Thank you, all of you who supported and followed my cooking trials, let me open my heart up to you and share 150+ varied recipes along the way. Continue reading
Earlier this year, when I made Gingery Pork & Chive Pot Stickers, I declared 2014 The Year of the Dumpling. As a second foray into making these bite-sized morsels, I tackled another favorite of mine, shumai (in Japanese) or shãomài (in Chinese). I roughly followed Andrea Nguyen’s lovely recipe for pork-based dumplings (from her exquisite Asian Dumplings cookbook) except combined the pork with scallop to create more of a Yokohama-style shumai that I loved from my time in Japan (true Yokohama style also uses shrimp in the mix). Continue reading
Here’s a simple but healthful and umami-packed dish for a meatless Monday. It’s my take on the Japanese nasu dengaku, roasted eggplant dressed in a sweet miso glaze and garnished with scallions and black and white sesame seeds. My favorite way to eat it is to let it cool to room temperature and enjoy it with a little glass of cold beer. It’s a perfect way to chase off any Monday blues. Cheers! Continue reading
The best summer desserts to me take advantage of summer’s bountiful ripe berries and stone fruits and are not too fussy. This one is easy enough to pull together for any occasion, anywhere, even (preferably) at a little rustic cottage. Roll up your sleeves and combine your favorite summer fruit with a simple oat topping. The oven’s magic will turn the fruit jammy and aromatic and the topping crisp; what could be more perfect on a summer evening? It’s delicious served with a scoop of ice cream but is lovely as is, especially if shared with good friends & family. Enjoy! Continue reading
お元気ですか？(O-genki desu ka?) Vous allez bien? Dje si? Shnoo ahwalak? Wherever I travel, I like to think about linguistic nuances that reveal something about a culture, and sometimes even about human nature. While every place has its own version of “How are you?” and other common greetings, there are some places that add a distinct and interesting twist. In Japan, “O-genki desu ka?” asks not only how you are, but also whether you have good health, energy and spirit. The French likewise often eschew the open-ended “How are you?” for the more to-the-point “Are you well?” Continue reading
There’s so much to love about Thailand’s most famous noodle dish — the variety of fresh ingredients, the ribbons of rice noodles, and the flavorful sauce just to name a few. This version of pad thai gets a mouth-watering tangy-sweet deliciousness from tamarind paste and lime, and lots of vibrant freshness from cilantro and mint. You could easily saute some chicken if you prefer, but I’ve used little sweet shrimp here. Some lightly scrambled egg, chopped peanuts, scallions and chives round out the balance of flavors and textures. With all the protein and fresh ingredients in this, you can enjoy a bowlful or two guilt-free.
I am eternally grateful to two former college roommates who introduced me to the best of Korean food. There’s nothing like the sweet-salty marinade of kalbi (or galbi), Korean BBQ short ribs. These are great on the grill, but this time I tried baking & broiling them and they were just as delicious. You can serve them up with white sticky rice and a sprinkling of green onions, or tucked inside lettuce wraps. Enjoy! Continue reading
For the first time in a long time, we are spending the Fourth of July in the U.S., and it feels great to be part of our nationwide birthday celebration. Continue reading