I’m not a philosopher.
Traditionally made with scallions, I took a North Carolina farmer’s market twist on an old Chinese favorite.
The food blog community likes trends. There are smallish ones, that you can see reverberate quickly (such as David Lebovitz’s lemon bars), to longer, oh-please-stop trends (will cupcakes, especially in “quirky” combinations, ever die?). Kale chips have bounced around the internet for a while, and with all the gushing and superlatives being tossed around + kale in my CSA box, I finally took the chance to make my own.
When living in San Diego, a beau introduced me to smoothies with leafy greens. I have to admit I was initially skeptical — that’s made of what?!
One of the great joys of living in Malaysia is the constant presence of food. Malaysia’s common spaces are dotted with little food stalls, part of the informal economy, usually specializing in one kind of good.
I have very fond memories of my mother making these for me as a child — she’d mix up the batter, fry up these cakes, lay them gently on a plate lined with a paper towel, and then admonish me to only take the ones that had cooled to a safe temperature. She never made them very often, since fried food wasn’t the healthiest thing for a five year old, but they were a delicious treat when she did.