December 2, 2012 § Leave a comment
Tackle the stinkiest member of the allium family with these tips from a post I recently wrote for Devour, the Cooking Channel’s blog.
Here’s the link: Kitchen Survival Guide: Garlic
October 30, 2012 § Leave a comment
If you have a penchant for Sriracha and a thing for Miso, there’s another ingredient you should add to your shopping list: Gochujang, or Korean Chili Paste. If you’ve had traditional Korean dishes like bibimbap or bulgogi, you’ll recognize the flavor of this thick paste, made from fermented soybeans, red chili, salt, and sugar. I recently covered this “secret weapon” for Devour, the Cooking Channel’s blog — here’s the link, enjoy!
Original post: Secret Weapon: Gochujang [Korean Chili Paste]