Eat Your [Sea] Vegetables! Cooking Beyond Nori (Laver Recipe)

Seaweed has been unnecessarily limited to the realm of east-Asian cuisine, making only rare appearances in the average American’s diet as sushi or miso soup. In this series of posts I am hoping to introduce you—dear reader—to a few varieties of sea vegetables, including some unconventional ways to use them. There are many benefits associated with the culinary use of sea vegetables for both humans and the environment, so let’s get ‘em on our plates! Continue reading “Eat Your [Sea] Vegetables! Cooking Beyond Nori (Laver Recipe)”


A Love Letter to Lard

Words cannot express my love for lard, so this post clearly won’t do it justice. I’m not talking about that hydrogenated garbage that you can find  in the baking aisle…

“During hydrogenation, fat molecules are pelted by hydrogen until their chemical structures change. Hydrogenation can make liquid fats solid at room temperature (that’s how we get Crisco) and gives lard extra stability so it won’t go rancid as quickly. Unfortunately, hydrogenation is also the source of unwholesome trans fats, which shoot extra LDL cholesterol (the bad kind) into your arteries while batting away the other, good cholesterol.”

-Pete Wells for Food & Wine Magazine

My husband was first introduced to lard on trips to Taiwan where he would observe his grandmother scooping a delicate white substance from a container that would spend only a minute outside of the refrigerator; imagine his horror when American grocery store clerks directed him to the unrefrigerated baking aisle to find lard.  Continue reading “A Love Letter to Lard”