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Kimchi Pancakes are the kind of fast food we can really get behind. Packed with spicy kimchi and fresh shrimp, these crispy treats make a fantastic appetizer, snack or light dinner.
We are almost never without a large jar of kimchi in our refrigerator. Even our resident Brit (who was initially, shall we say… resistant) has become addicted to the stuff. It’s not just a great condiment for traditional Korean dishes like Bulgogi, it also makes a fantastic cooked ingredient in all sorts of dishes. Its distinct tart-spicy flavor is a great addition to fried rice and stir fries, as well as in less traditional dishes, like grilled cheese sandwiches and compound butter.
You may notice that as kimchi ages, it continues to ferment. The cabbage will soften and become spicier and more tart. At some point you’ll find quite a bit of liquid from the vegetables mixed with the brine in the bottom of the jar. Don’t throw it way! In fact, do a little happy dance because you can use it to make kimchi pancakes.
Note: This recipe is part of our collaboration with Serious Eats.
The Strawberry-Basil Martini is a beautiful and sophisticated cocktail that pairs two of our favorite summer flavors. While the combination might sound unusual, the sweet fruit and herbal notes are absolutely delicious together.
It’s berry season, everyone! Sound the trumpets! Blow your kazoo! Get your strawberry costumes cleaned and pressed!
After a long, cold winter, spring always feels like a greatest hits album of produce, with one favorite coming into season right after another. Asparagus, boom! Ramps, double boom! Green garlic! Morels! Peas! And then, when we’re all warmed up … berries!
Just look at this shot of our haul from the Beacon Farmer’s Market last week. I mean, seriously, things are looking up.
While the berries we’re growing won’t be ready for another week or two, fantastic berries are popping up at the grocery store and farmers market right now and there’s so many things we want to make with them!
Seriously, you should see my recipe wish-list. It’s one berry dish after another, but this time we decided to kick off the season with a cocktail made with fresh strawberry syrup: a Strawberry-Basil Martini.
Cork and Knife
Our new cookbook is out very soon — and its focus is one of our favorite ingredients: booze!
We show you how to use the cooking properties of beer, wine, bourbon and more to make your dishes pop!
This chicken massaman curry brings bold spices, flavors and colors to the table without bringing the heat. It warms without the burn!
There’s a kind of masochistic pride in determinedly finishing off a violently fiery, hot-as-hell curry, dropping the fork into the cleaned-out bowl, tears streaming down one’s face and sweat dripping off the brow. Frankly, in Britain, it’s a rite of passage. Often, though, wonderful, complex flavors are found much lower down on the Scoville scale. When exploring cuisines, we like to look for the exception, the dish that provides the intense flavors – warmth and sweetness – without actually causing us physical pain. After all, you want to actually enjoy your dinner without necessarily feeling that you’re going ten rounds with a ghost chili.