Amanda M. Rye

23 Best Korean Recipes – How to Make Korean Food Recipes

By Amanda M. Rye 11 seconds ago
Spicy Kimchi Hand Torn Noodle Soup
(The Girl on Bloor)

When I want to indulge in flavor-bomb Asian fare—whether that’s homemade dumplings, big ol’ bowls of noodles or spicy stir-fry—I usually order Chinese delivery, or eat out at an Indian restaurant for a kick of heat. Some nights I get Japanese unagi-don, other nights dim sum and more often than not, pho and rice-based dishes. Asian food always manages to satisfy my cravings and easy Asian-American recipes are some of my top go-tos on busy weeknights.

If you love Asian food as much as I do, then it’s high time you venture into Korean recipes. Trust me, entering the delicious world of Korean food is a one-way trip you’ll never regret! Plus, you’ll be surprised at how easy it is to cook it at home.

Related: 19 Better-Than-Takeout Thai Recipes

What is Korea’s national dish?

Kimchi! The salted and fermented veggies (like cabbage and radish)

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Feta cheese tips: How to choose, store and cook with it beyond the TikTok pasta recipe

By Amanda M. Rye 6 hours ago

“People think of feta as one cheese, but feta is a multitude of cheeses,” Keenan says. “Cheddar is not one thing. It’s a style, and so is feta. Think of it as a category of cheese.”

What is feta, and how is it made?

Feta as we know it has been around since the 12th century. It gets its name from the Italian word “fetta,” meaning slice. It falls into the category of fresh cheeses and is simply prepared. Traditionally, milk is heated, mixed with probiotic cultures and rennet to coagulate, drained of its whey, sprinkled with salt, brined and then aged in barrels, tins or baskets for at least two months.

“Any attempt to trace feta’s origins leads a researcher straight into quicksand,” Janet Fletcher wrote in the San Francisco Chronicle. “In the Balkans, every country makes this chalk-white cheese, and every country thinks it invented it.”

According

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Star chef Alon Shaya helped a Holocaust survivor recreate recipes from his prewar youth

By Amanda M. Rye 12 hours ago

(JTA) — Visiting Yad Vashem a decade ago, Alon Shaya got to see some of the Jerusalem Holocaust museum’s culinary artifacts that aren’t always on display to the public.

It was the James Beard Award-winning chef’s introduction to the fact that concentration camp inmates distracted themselves by recalling and secretly writing recipes — on scraps of hidden paper and cloth — from their prewar lives.

“Food is such a big part of everything I do. It really moved me that people who were trapped, who were facing almost certain death, were helped by these memories of food. It reminded me of the power of food,” Shaya said. “They would not have spent their last moments documenting this if they did not think this was important.”

The Israel-born Shaya was raised in Philadelphia and now lives in New Orleans, where he and his wife, Emily, own Pomegranate Hospitality. The

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A Persian-style chicken and rice recipe with lentils, golden raisins and dates

By Amanda M. Rye 18 hours ago

He’d host parties late into the night with his friends and lay out a table full of saffron-spiked stews and rice dishes. The whole room would practically glow golden, filled with the lightly floral, grassy perfume of saffron. And the night would end in boisterous laughter and squeals, my uncle said, “because eating lots of saffron makes you laugh.”

Memory is mutable, but that last line has lived in my mind for decades, supported, in part, by the gentle happiness I feel whenever I cook with saffron. I’ll never be able to “throw handfuls” of the precious, expensive spice into anything, but I do enjoy cooking with a pinch of it from time to time. If you don’t have saffron, that’s all right, you can make this recipe for Persian-style chicken and rice without it. But if you do, use it. You deserve something special.

This recipe is based on

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