Features
6 posts with this tag
Crossroads No. 1: Korean Ragu
The first installation of "Crossroads," a new column featuring stories and recipes from Asian immigrant families living and cooking in the United States—carrying on their heritage in ways that are unique to them. This month's edition: Chicago-based chef Won Kim (Kimski) and his mother Sun Hee.
FeaturesThe Whole Is Greater Than the Sum: Celebrating Commensality Through Whole Fish
Beyond the sum of its culinary and cultural value, whole fish matters because it lets us gather. The flavor, the traditions, the fact that it’s too much for one person—these factors beckon us all to the table.
FeaturesA Chronicle of Puto
Puto, Filipino steamed rice cakes, can come in all different shapes, sizes, and colors—but putong puti is really the "blank canvas" on which other flamboyant iterations are created.
FeaturesOyster Kimchi for the Soul
Kimchi and turkey are a match made in heaven, but it seems like very few people know that.
FeaturesDill Meals #1: Miso-Honey Salmon Steaks, Stir-Fried Shimeji Mushrooms with Tofu, Cucumber Salad with Plum Vinegar, and Fresh Ginger Cookies with Wasabi Glaze
If you need meal inspiration going into next week, look no further! Here's our first round-up of delicious recipes, courtesy of our Dill Test Kitchen crew.
FeaturesAn Ode to Braised Pork Over Rice
Braised pork over rice has emerged to be perhaps the most emblematic dish of Taiwan, with regional variations galore. The secret? Fat and skin.
Features
