Tag Archives: Asian

Kimchi

Posted on March 18, 2012 by John Herring

Kimchi is, quite definitely, a bit challenging for the novice taster. Although the flavor is a wonderful explosion of sour & sweet & salty carried by a succulent crunchy bite, the aroma is enough to clear the room. A Korean … Continue reading →

Posted in meatless, salads, snacks | Tagged , , , , | Leave a comment

Sausage Fried Rice

Posted on April 28, 2007 by John Herring

Yes, Virginia, you can make fried rice at home. And it can be just as good, maybe better, than at your favorite Chinese take-out. This one uses Italian sausage as a meat, but anything goes, including no meat. Sausage Fried … Continue reading →

Posted in All, dinner, meat, techniques | Tagged , , | Leave a comment

Grilled Ginger Leek Chicken

Posted on March 25, 2007 by John Herring

If your taste buds need a little pick-me-up, this is just the trick. The flavors are rich, complex, and exotic, but the recipe itself is the very picture of simplicity. 24 hours is best for marinating this chicken, so you … Continue reading →

Posted in All, creamy, grilled, meat | Tagged , , , , | Leave a comment

Potstickers!

Posted on March 5, 2007 by John Herring

I think I’m not alone when I say that potstickers are one of the world’s most irresistible foods. There is something so gustatorily intoxicating about a well-made potsticker that it inspires wide eyes and and big sighs from good eaters … Continue reading →

Posted in All, dinner, meat | Tagged , , , | Leave a comment