Cultured Vegan Butter

Yes, home made vegan butter is a reality! Ever since I discovered this recipe I’ve never been without it in my fridge. I usually make double recipe and freeze it for future use. This butter is perfect for baking and you’ll be amazed at how well it melts, sizzles and browns in the pan. Try…

Daikon Kimchee & Kelp Noodles With Pickled Cucumber

So I got you into making daikon kimchee, now I better show you what to do with it. Besides being delicious on its own (I eat it straight out of the jar) or on top of your steamed rice, thanks to its noodling shape, daikon kimchee lends itself greatly for salads. However, traditionally,  kimchee is also…

Kimchee Rice With Eda Mame

This is quick, delicious, and super healthy. You can have it for lunch, dinner, or even breakfast. Add an egg if you like that – it’s perfection. I’ve seen it served with braised pork belly, bacon, or Korean BBQ beef. Chicken would do, I suppose. I often serve it with my Korean BBQ tofu (recipe coming…

Banana-Caramel Coconut Cream Pie with Dark Rum

I adapted this from a recipe on Cook’s Country so you don’t have to spend Christmas without the joy of creamy, rich, boozy deliciousness. This is to die for! You’ll love this pie throughout the layers from the crust up to the toasted coconut flakes sprinkled over the cream.     Among the more common baking ingredients…

Vegan Kimchi With Nappa Cabbage, Daikon Spaghetti, Baby Bok Choy!

  Dabbling in vegan? Get Kimching! Kimchi is a wonderful Korean tradition and though the original recipe isn’t vegan, the vegan version is just as delicious and salutary. Yep, salutary! Kimchi is low in calories and high in dietary fiber, which is great news if you’re either starting on a vegan diet or working on losing…

Radish Tops Pesto

Radish Tops Pesto This is a delicious recipe you can use in a number of applications from the traditional take as a condiment for your pasta, rice, or quinoa to a more creative use as a spread on grilled bread or simply as a dip for your crudité vegetables – and guess what, it’s epic as…

Fettuccini Alfredo: Sauce From A Proverbial Melting Pot

The theatricality of the service, the richness of the sauce, the times themselves at the crossroads of the Gilded Age and Prohibition – the height of the mass-migration period of 1900-1914 that saw the rise of New York-Italian culture – endowed this ancient, simple recipe born from the pages of chef Maestro Martino di Como’s book into the hands of chef Alfredo Di Lelio with a certain unique power to delight and captivate restaurant patrons of the new world with its rich, spectacularly delicious, and ancient art.