Sumac is available in Middle Eastern markets, Asian markets, and your better culinary shops. Do not use sumac berries from native American bushes, they are poisonous. Edible sumac closely resembles paprika and adds a decidely lemon flavor to most dishes. This recipe is adapted from one given to me by a Jordanian friend in Seattle. This would also ...
This Indonesian recipe is from my Sumatran friend living in Australia. The first time I tasted this I fell in love. It is so light with just a whisper of lemon and coconut that your taste buds come alive. I’ve since made it myown and friends always ooh and ah. Use your rice cooker for ...
I’ve been using this recipe for the last 20 years and it never fails to impress my guests. It’s from Jeff Smith’s book, The Fugal Gourmet – Our Immigrant Ancestors. The only thing I’ve changed is to substitute the red food-coloring with a sliver of red beet. Be sure to buy fresh young ginger root ...
Daikon radish is fairly common in supermarkets and Farmers Markets these days. And it’s not just for Asian cuisine anymore either. It tastes very much like our little red radishes, perhaps more mild. If you haven’t tried daikon, it could be an acquired taste, I urge you to buy a small one and experiment. Here’s ...
There is nothing quite like reeling in one of these sport fish. They put up a hero’s fight and are beautiful breaking the surface with their long lances flailing the air. The flesh is much like halibut, dense and pink in the raw. Swordfish grills beautifully, even without marinating, though the marinade helps retain moisture. ...