With the release of her new cookbook Farm to Table Asian Secrets—Vegan and Vegetarian Full-Flavored Recipes for Every Season, Pat gives some tips on cooking Asian food that’s kosher, too.
About the Author
The Vietnamese banh mi sandwich has taken the culinary world by storm. This eggplant “meatball” version is a refreshing change from the usual banh mi filled with meat pâté or pork. The extras—sriracha mayo, pickles, veggies and herbs—are just as important as the filling, creating a unique sandwich that’s fun, flavorful, crunchy and fresh-tasting. Did…
Many cultures use a similar pickling method. Daikon radish and carrots are a popular duo for Vietnamese noodle bowls and sandwiches.
Infamous for its slimy texture, okra is far from everyone’s favorite vegetable, but this dish just might convert you. Buy okra pods that are evenly green and about 3- to 4-inches (5 to 10 cm) long; avoid pods that look shriveled or are soft when squeezed.
This dark, flavorful chili sauce is a wonderful accompaniment to many Southeast Asian dishes. Unsurprisingly, each cuisine has its variations—Indonesian cooks like my mom would add tomatoes and/or red bell peppers. Thai cooks may or may not add sugar. The classic version usually contains shrimp paste. You can choose whether or not to fry the…
Family recipes, old and new, shine this season, as a multicultural family ensures their food traditions thrive across the generations. [Reprinted with permission from Edible DC Early Winter/Holiday 2014 issue.]