That quarter head of cabbage lingering in the fridge. The two carrots, once the epitome of crunch, now possessed of droopy ends. That once bright-white cauliflower head starting to go sallow. And those green onions now sadly going limp.
When I peer into my crisper drawer at home, it often feels like a race against the clock. Limiting my trips to the grocery store now means loading up with perishables all at once, each with its own limited life cycle. Tick, tick, tick. When I spy things beginning to wither, like Valentine’s Day roses after the bloom of the holiday has come and gone, I slump dejectedly.
But now, thanks to a genius recipe, I perk up immediately instead to the possibilities.
Because “Korean Scallion Pancakes” or “Vegetable Pajeon” was made for those bits and ends of veggies that hang around a little too long through no fault of their own.
Think Hanukkah potato pancakes gone Korean with kimchi instead.
This genius recipe, published in 2019 in the New York Times, is by one of my favorite food writers, Melissa Clark. She learned the recipe from Chef Sohui Kim of Insa and the Good Fork restaurants in Brooklyn.
Even veteran restaurants with long-time loyal patrons have struggled during this pandemic, so imagine what it must be like for a brand new restaurant to open for business after shelter-in-place took effect.
Fortunately, its chef-owner is John Le, the former operator of Three Seasons in Palo Alto, with years of experience under his belt.
Le was all set to open the doors to his new restaurant that serves modern takes on Vietnamese cuisine when those plans came to a sudden halt. Instead, he decided to offer to-go food instead, Wednesdays through Sundays. Last week, he invited me to stop by to try gratis a few of his new take-out, heat-at-home options.
This collection of nearly 100 chocolate-centric recipes features everything from “Sour Cherry Chocolate Torte” and “Hungarian Seven-Layer Cake” to “Key West Chocolate Treasures,” “Viennese Chocolate Ice Box Cookies,” and “Chocolate-Chip-Cognac-Coffee Ice Cream.”
This particular cake will bake up to the very top of a regular Bundt pan, so be sure to use a large-sized classic one, not one of the smaller, more fancifully designed ones.
Thankfully, I have not been that person who mistakes “1 chipotle in adobo” for one whole can of them. I think that person is still combusting.
But I have been that person who has frozen the leftover chipotles in adobo — and promptly forgotten about them in the back of the freezer.
Fortunately, they keep for a long time in the deep freeze. So, that when you do stumble upon them in surprise, you will be thankful because then you can make this effortless “Sheet Pan Honey-Chipotle Chicken and Sweet Potatoes.”
The recipe is by Sheela Prakash, senior contributing editor of the Kitchn.
Some meditate. Others do yoga. I find tranquility in a great cup of tea.
And some of the best are now available, harvested just this spring by Adagio Teas. Its selection of Masters Teas by Adagio offers up the freshest specialty teas of the season.
If you’re used to sipping tea from bags that have sat on supermarket shelves for months, these will be eye and palate awakeners, as I found when I recently was sent samples to try.
If all you’re accustomed to is shriveled black tea leaves, you’ll be amazed at the appearance of these, which were just harvested in April. For instance, Bai Hao Yin Zhen from Fujian, China, are slender, pale green leaves that almost look like dried tarragon. When steeped, they create a tea with a gentle grassy taste.