One of my favorite comfort foods is a big bowl of mussels with crusty bread. If you’ve never had mussels before, they are like clams or oysters and have a briny flavor and firm, but creamy texture. Unlike clams or oysters, however, I’ve never eaten mussels raw and prefer them in a rich sauce. Take
Earthy and savory, mushrooms are an incredibly versatile ingredient. We love to use them in everything from soups — like Mushroom-Chickpea Pozole — to baked eggs for breakfast or scrambled eggs for toast. Make the most of your favorite mushroom variety: We’re frying dramatic hen-of-the-woods and enoki mushrooms, grilling chanterelle and oyster mushrooms, treating king
Vegan Chinese steamed buns filled with juicy simmered daikon and shiitake mushrooms along with a spicy mayonnaise and pickled mung bean sprouts. Note: Mirin is a sweet Japanese rice wine that can be found in most supermarkets or Asian grocers. If unavailable, substitute an extra quarter cup of sake and sugar. 1 (6-inch) piece daikon…
Why It Works Cooking the fish with scallions and ginger infuses it with a fresh, clean flavor.Cooking fermented beans and garlic while steamed fish rests allows fish to come to proper temperature before serving (it shouldn’t be piping hot). Food served during the Chinese Lunar New Year is full of symbolism. A platter of citrus…