I didn’t know there was “101 Asian Dishes You Need to Cook Before You Die” until I met Jet Tila. Quite frankly, I can’t even name 30 Asian dishes by their proper name, let alone know how to make them. I didn’t even realize by the nature of the title of Jet’s latest cookbook that he would challenge me to cook every recipe in his book.
Spicy daikon radish stands in for rice paper wraps in this unique recipe. Thinly sliced daikon is stuffed with shiso (a Japanese herb that has a minty basil flavor) cucumber, avocado, sprouts, and mint. It is garnished with black sesame seeds and drizzled with a bright citrus sauce.
This Japanese inspired recipe is from Jean-Christian Jury’s latest culinary publication Vegan: The Cookbook. If you’re not vegan, don’t let the title detour you from this plant-based gold mine.
Outdoor entertaining just got elevated with this gorgeous potato salad. It is perfect for picnics and potlucks because is it doesn’t contain any mayonnaise—just fresh herbs, lemon juice, garlic and olive oil. The blend of red, white & purple potatoes makes this lighter version of potato salad a show-stopper. Continue Reading →
Everybody has his or her go-to recipes, and this is one of mine. They’re simple, scrumptious and for me who gets easily tired of the same old thing, they seem endlessly fresh and new.
I got this favorite from Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen, which features family-style, Chinese-American dishes she learned from her mother.
Katie’s love of cooking flourished at an early age—watching and later helping her mother, Leeann Chin, prepare delectable Chinese dishes in her multiple restaurants. Katie inherited her mom’s passion and talent, and has become a respected food writer, cater, teacher and television personality in her own right. Both mother and daughter have had the privilege of cooking in the White House for two different presidents. Continue Reading →
Llapingachos are a classic Ecuadorian potato cake with a captivating combination of salty Cotija cheese and creamy peanut sauce.
Everyone I know loves potatoes. Who couldn’t love what is considered to be one of the world’s most versatile foods, not to mention one of the largest crops grown in the world.
We grew our own white potatoes on the farm in Iowa, not really knowing about the many other varieties being sold throughout the United States at the time. We thought we knew most ways to cook these tubers as they were a staple in our house.
But recently, my mind was opened as I had the opportunity to learn how potatoes are prepared around the world, thanks to James Beard Award-winner, Raghavan Iyer, at a media luncheon at Melissa’s Produce. Continue Reading →
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She Paused 4 Thought
Welcome to She Paused 4 Thought, a place to explore recipes, travel the world and laugh along the way. Since graduating from New School of Cooking, I love experimenting with food locally and globally. Enjoy!