'shiitake' on Serious Eats

Dry-Fried Green Beans from 'The Chinese Takeout Cookbook'

Diana Kuan's dry-fried green beans in The Chinese Takeout Cookbook are less embellished than versions seen at Chinese restaurants; she keeps things simple by skipping the ground pork and preserved vegetable that are often included. Instead, the beans are bolstered by minced and browned fresh shiitakes and the requisite Sichuan pepper, chili bean sauce, and dried red chiles. These changes not only make the dish easier to prepare with grocery staples, but they also give the beans themselves a greater chance to shine. More

White Wrapped Kimchi with Persimmon and Dates from 'The Kimchi Cookbook'

When most of us think of kimchi, we think of spicy fermented napa cabbage, swathed in a bright red, fishy sauce. Lauryn Chun's white wrapped kimchi from The Kimchi Cookbook is not that kimchi. Dating back to before the 16th century, this white kimchi was being made before chiles were introduced to Korea. As a result, the kimchi is mild and slightly sweet, yet still retains the signature crunch and funk from natural fermentation. Instead of simply tossing the mixture in a jar, however, Chun elevates the recipe by wrapping the kimchi mixture in brined napa cabbage leaves. More

Grow Your Own Shiitake Mushrooms

Buy a shiitake mushroom log, keep it in a cool, dark place, and you'll have your own crop of shiitake mushrooms in ten days. They say the log can produce a new crop every 8 to 12 weeks for a few years. That's a lot of tasty mushrooms! $29.95 at Wine Enthusiast. [via Tastespotting]... More

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