Garden Borscht

With tons of extra snips of things. View this post on Instagram I am finally back in my own kitchen, and after half a week of eating nothing but dumplings, noodles, and Japanese junk food, all I want to eat is vegetables. Luckily, I had 

Big Time Kimchi

View this post on Instagram Whole (er half) head kimchi, from my #portlandfermentationfestival demonstration on Thursday night. Wanna learn how to make this yourself? Just click the link in my bio. 🌶 🌶 🌶#kimchi #ferments #fermentation #baechu #배추김치 #vegetables #f52grams #huffposttaste #buzzfeast #koreanfood #banchan #foodporn 

Kimcheese Grits

View this post on Instagram Leftover cheddar/chèvre cheese grits with homemade kimchi, deviled ham, and pimento cheese swirled in, a backyard egg and a slice of American. 🌽 🍳 🌶 🧀#kimchi #kimcheese #grits #ethnochaos #lunch #homecooking #koreanfood? #southernfood? #leftovers #carbs #comfortfood #eggs #egg #cheese #corn 

Congee, Fully Loaded

Further adventures in “rice is totally breakfast:” ginger-scallion congee cooked in good homemade chicken broth with Vietnamese ham, poached backyard egg and bok choy, topped with shaved salt-cured duck egg, fried shallots, chile oil and cilantro. It’s somehow both calming and stimulating, and so satisfying. 

Tuna Noodle Casserole, This Time With Extra “New”

And because I’m completely ridiculous, I turned those beautiful pepper-crusted tuna steaks into tuna casserole-flavored ramen noodles. Flaked tuna and Asian greens (chonggak radish raab from the garden, scallions, and gai lan), peas, and enoki bechamel with @umiorganic noodles. Garnished with chonggak flowers. Anything can 

Shrimp & Grits

Or, “corngee.” I haven’t posted about it yet, but I’ve been on a bit of a jook kick lately! This one is kind of silly but makes perfect sense: it’s a mash-up of Lowcountry shrimp and grits with greens and Vietnamese-style congee (cháo). I cooked 

Yachaejeon

Fridge-clearing yachaejeon (vegetable pancake; center) made of gai lan, carrots, red bell pepper, zucchini, shimeji mushrooms, onions, and garlic chives (from the garden!) in a batter of flour and backyard eggs, seasoned with sesame oil, soy sauce, ginger and garlic. The rest of the stuff: 

How the Father of Oregon Agriculture Launched a Doomed Quaker Sex Cult

I wrote a feature for this month’s Portland Monthly Magazine. It’s about the crazy life of Henderson Luelling, whose orchard was the birthplace of the Bing cherry, and who went on to launch a doomed free-lovers colony on Tiger Island.

Romanesco-White Cheddar Chowder

Romanesco: are you a broccoli? A cauliflower? You’re a biracial superfood and I love you. This is romanesco-white cheddar chowder with homemade guanciale, topped with chives and parsley from the garden and a dribble of olive oil from @houseofspain_evoo 🥦 🧀 🍖 🍲#soupweather #winterfood #soup 

America’s Oldest Tofu-Ten

I wrote about the history of Ota Tofu for Roads & Kingdoms. They’ve been in Portland for more than a century.     I wrote about the history of America’s oldest tofu-ten and Portland’s Nikkei for @roadsandkingdoms (link in bio) #tofu #portlandoregon #culinaryhistory #japanese A