Remember when zoodles were THE thing? TBH, I didn’t much care for the water-logged non-carb moments. I prefer my zucchini young, fresh, and yellow. I look for the teeny baby yellow ones and throw in a couple little green guys into the mix for color. The younger zucchini tend to have fewer seeds and less moisture. The ribbons are elegant and delightfully crunchy. Grab the baby zucchini from the farmer’s market before the summer is over!
Read MoreShortcut Elote
Here is an easy super simplified not authentic elote recipe. If you want a more authentic version and have a grill and the proper ingredients, I think this Serious Eats recipe is pretty great.
Read MoreWatermelon Agua Fresca
I’m from El Paso, Texas and proud of it. Because El Paso has amazing Mexican cuisine, I’ve basked in the delights of agua frescas since I was a young queen. Now that she is a slightly older queen, she knows that watermelon agua fresca is surprisingly easy to make and fabulous to share with friends.
Read MoreSoba Noodle Bowls
Ssam Jang and Lettuce Wraps
Ssam Jang is a Korean soybean based sauce that is incredibly complex in flavor and a crowd pleaser. It is an umami bomb that is savory, salty, and deeply satisfying to eat. Make a batch, and serve with rice, Korean BBQ, lettuce wraps, or even mix some with mayo and put on top of a hot dog. Trust and believe you will want to keep this sauce in your fridge.
Read MoreQuick Cucumber Kimchi
This kimchi or banchan (Korean side-dish) is easy to make and delightfully crisp and refreshing.
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My Mother's Kimchi
Making kimchi with my mother is one of my fondest food memories. I remember squatting on our kitchen floor and assisting my mom as she prepared this complex dish. She would meticulously chop and assemble all of the ingredients and narrate what she was doing. After what seemed like hours of work, my mom would pop a tiny cabbage leaf dredged in the kimchi paste into my mouth and ask me what I thought about the flavors. I loved the fresh and briny cabbage, the complex kimchi paste, and being hand-fed by my mother. Most of all, I loved that mother bestowed a significant responsibility on me—taste testing. I felt so valued, and it was not lost on me that my opinion would impact the outcome of the flavors of the kimchi we made.
Read MoreBossam (Korean Pork Belly)
Bossam is a treat that Korean women would serve to those who helped prepare kimchi for the winter during kimjang. The pork belly is boiled in a delicious beauty-broth until it is tender, thinly sliced, and served with lettuce wraps and crispy fresh kimchi. I’ve provided an option to upgrade your bossam by broiling the skin to a crisp her to perfection.
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