Mushroomy and buttery, with a touch of vegetal funk towards the end, Lille’ Coulommiers’ texture is pure velvet on your tongue. There’s a luxurious layer of cow’s milk fat here, but it’s not overpowering like some of the other creamy cheeses I’ve written about here. Lille’ is thicker than a brie and won’t run down your knife; instead it stays right where you put it, like an obedient kid, and waits patiently for your next move.
I threw together this simple 10-minute pasta with tomatoes and fresh ricotta from memory, and what I had in the end was not only quick and easy, but incredibly delicious. So much so that I made a bunch and saved the rest for lunch. This wonderful recipe comes together lightning-quick for those nights when you’d rather become a piece of furniture than get off your butt to cook dinner.
One day I told Eun-ji I wanted to learn how to make kimchi pancakes, so we sat down with all the ingredients and she showed me how to go about it. She also told me a story about how her mom, Kwon-Hee, used to make kimchi pancakes for her, and how they always made them on rainy days because the pancake frying in the oil sounds like heavy rainfall on the ground. How I’m sharing her recipe with you. It’s so incredibly simple and only takes about 10 minutes to prepare.
This upside-down peach cake recipe has been my summer go-to dessert when the peaches are ripe and the blueberries are plentiful. Every summer I go nuts at the market with all the fresh fruit, so before I end up with a ton of bruised and overripe fruit I throw together this simple, versatile upside-down cake. We love it for dessert on a weeknight, but it’s also an impressive summer cake for picnics and barbecues.
A short story about how I came to love kimchi, and finally learned how to ferment it myself so that when I move out of my apartment, I won’t have to call my Korean roommate once a week to ask her how to make it. It got to the point that I was really, really digging this kimchi stuff. I was eating it plain, mixed into eggs, and in my very favorite Korean recipe ever, the kimchi pancake. This week marked a milestone: for the first time, I bought my own jar of kimchi. I brought it home and sat there staring at the jar, with the lid bulging from the pressure inside. Honestly, I was a little concerned about opening it. I poked at the jar until Eun-ji came home, because I had no idea what to do with it.
Over the weekend I wanted a nice, summery drink that tasted like sunshine, and with so many peaches in my kitchen, they were the perfect candidate for drink-making. And my dream cocktail must contain bubbles. So I thought, how about a Bellini? After sipping my drink for a few minutes while staring out into the cityscape, it occurred to me that I could easily turn this little concoction into the perfect peach jam recipe. And that’s just what I did.