Editors’ Lounge

a Food Content Self-Service Buffet

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This Grill is on Fire

chile, corn

Today at 12:05 am

It’s the season of outdoor grilling, brought to you by the licking flames that make food taste better. Without a fire, of course, there is no smoke. But some fires are smokier than others

The Syrups of Summer

berries, fruit

21 Jun at 1:08 am

In ancient times various types of cheong were used medicinally, and also as a honey substitutes. Like honey, the flavor and consistency of cheong will vary based on the fruit, berry, flower, stem or root it draws from.

Taco Cheat Codes

cilantro, taco

5 Jun at 2:13 am

Mole tacos with a glass of Mayo Verde to wash it downBreakfast tacos with egg, potato and Mayo Verde.We shook hands to make it official. If my tacos were the best ever, as claimed, I would win the wager. Otherwise, victory went to my adversary. It was admittedly the most…

Hakurei: the caviar of turnips

Hakurai

6 May at 5:14 pm

The hakurei — pronounced like Samurai — was developed in the 1950s, when Japan was desperate to feed itself after World War II. Hakurei translates to “esteemed companion,” a name that, like “salad turnip” is entirely appropriate.

Fragrant Lily Dumplings

onion

25 Apr at 5:04 am

I recalled that old expression, “he knows his onions,” which means that someone has in-depth knowledge of a particular subject. In my case the subject was onions themselves, and thus I know my onions about onions.

RiceFinger

rice, squash

24 Mar at 9:19 pm

When it comes to cooking rice, I consider myself something of a less muscular version of John Henry, the steel-driving man who could out pound a steam driver. I may be nothing special with a sledgehammer, but I can cook rice better than any rice cooker. I don’t even measure the amounts of rice or water I add to the pot. I just pour the rice from from a 25 pound sack until it looks like enough. And then I stick my finger in it.