Here’s a repost of an article and recipe I shared on Food 52. Thanks to Alpha Smoot for the beautiful photo!
You know that feeling when dinnertime is near, but you have no plan, and no time to trudge to the grocery store? Maybe you’re thinking, “Yeah, that is every night of my life lady—what’s your point?” Me too guys, me too. Let’s explore how to make a delicious meal when you thought you had nothing.
Hi! This is Leanne’s husband, Dan. Because Leanne’s on book tour, she hasn’t been able to post a new recipe in ages. However, when I remembered this fantastic dish that Leanne developed for her sister about 5 years ago, I knew I had to dig it out of the archives for you. Keep reading
I love kimchi. I hadn’t thought about making it myself in years. I would always just buy a jar or eat it only in Korean restaurants.
When I was a kid, my Dad tried some kimchi making experiments. I remember an enormous jar, and trips to the Korean grocer. I remember a funky smell. I remember grinding his hot pepper powder for him and getting a bunch up my nose. I sneezed so many times I lost count.
A while back a friend made me a jar of kimchi in return for a jar of pickles I made her. It was so crunchy and gingery and awesome that I asked for the recipe. Since I’m no kimchi expert I thought I would share it with you. It is a great recipe for classic Napa cabbage kimchi courtesy of Chowhound. I’m extremely happy with the results and the process is so straightforward that I will probably riff on it in the coming months.
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