Thanksgiving is one of my favorite holidays. There have been many times in the past when I’ve considered incorporating some of the Asian pantry staples I use on a regular basis into the holiday meal. But in the end, I’ve kept it mostly traditional. My family enjoys and looks forward to those Thanksgiving food traditions [...]
It’s pumpkin time! Here’s one of my favorite ways to use pumpkin – curried pumpkin gyoza. Curried Pumpkin Gyoza Makes about 25 1 cup pumpkin puree (about 1/2 can) 3 oz firm tofu (about 1/2 block), mashed 1/4 cup chopped scallions 1 teaspoon minced garlic 1/4 cup chopped cilantro (leaves only) 1 block Japanese curry, [...]
Curry pan, or fried bread filled with savory Japanese style curry, has always fascinated me, except for one minor thing. The frying. I know that as a Southerner I’m supposed to love all things fried and crispy. And I do adore fried things. But sometimes you just have to get away from the grease, especially [...]
Oysters have always been a natural for shooters – their fresh ocean-y liquid is like a complementary soup when taken on the half shell. This, of course is elevated when topped with mignonette and all the lovely sauces that can top them. But they aren’t the only seafood suited for this privileged treatment. Sushi style [...]
