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.
This week’s super easy, super fresh recipe comes from our own Julie Dreyfoos, production manager for Fearless Fresh and The Culinary Life. “This fresh strawberry pie recipe is made with the sweet strawberries of summer inside a buttery pie crust. The recipe was passed down to me by a very special woman with a heart of gold, who adopted my family as her own when I was a toddler growing up in Ohio. Ethel taught me the basics of cooking and I spent many days with her in the kitchen rolling out sugar cookies, baking pies, canning pickles and everything else from the garden.”
I love cake, but I have a serious aversion to bad cake. What do I mean by bad cake? Too-sweet cake. Too-dry cake. Boring cake. Uninspired cake. Cake that tastes like it’s made from a cake mix, or cake that has a texture resembling a used sponge from a college cafeteria dish pit. Some people believe that any and all cake is good, just for the sheer fact that it’s cake. I’m not like that. For me, bad cake is the worst form of baking heresy. And there are a lot of bad cakes out there. I’m always tinkering with recipes, trying to …