It’s by Dzung Lewis, a financial analyst in the Bay Area who moved to Los Angeles and pursued her real passion of cooking. Born to Vietnamese immigrants, she started the popular YouTube channel “Honeysuckle.”
Lewis’ forte is taking familiar dishes and adding a fun spin, such as in “Matcha-Almond Breakfast Loaf,” “Miso Udon Carbonara” and “Ginger-Cardamom Lemon Bars.”
Kimchi is a staple in my fridge, so I was eager to add it to mac and cheese. It did not disappoint, adding a touch of acidity and a real depth in the way that Dijon mustard often does in this classic.
With their flowery, showy crowns, broccoli florets get all the love, leaving their thick, knobby stems so often woefully underappreciated.
I grew up in a household that actually valued those stems. My mom would squeeze two meals out of a couple heads of broccoli, stir-frying the florets with pork one night, then stir-frying the thinly sliced stalks with shrimp the next evening. It was not only frugal, but double the deliciousness.
If you ever doubted that the appeal of those stalks, then “Broccoli Salad with Peanuts and Tahini-Lime Dressing” will definitely sway you.
Anyone who knows me knows I am an absolute, unabashed, crazed ginger fiend. I’m the one sitting at the sushi bar, who’s always nagging the chef for seconds — even thirds — of pickled ginger. Yup, I am that person.
Yet surprisingly, I’d never made my own pickled ginger.
And what a fool I’ve been, now that I know how embarrassingly easy and fast it is to make at home.
My impetus for making my own pickled ginger came about when I saw that it was a garnish for a dish of “Gingery Ground Beef with Peas Over Rice” that I intended to make.
When I scanned the ingredients list of various jarred pickled gingers sold online, I was aghast. Quite a few of them contained the artificial sweetener, aspartame. Why? Oh, why?! That was such an immediate turnoff, that I decided to make my own instead.