Yakiniku
Yakiniku restaurants specialize in food grilled at the table. This style of cooking originated in Korea, but has…
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Lamb and Garlic Chive Dumplings
In Issue 8 of the Gazette, I profiled Iu-Luen Jeng. Growing up in Taiwan, she learned to…
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Simmering
Photos above by Zak Yasin Nimono, the Japanese method of simmering an ingredient in a flavored liquid, is…
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Cooking Japanese Rice in a Donabe
Photo above by Eric Wolfinger © 2015 When Japanese short grained rice is cooked in the double-lidded…
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Rice
Photos above by Zak Yasin It was the fall of 1966 and my boyfriend at the time had…
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Flower Offering to the Buddha
I first saw Hans Berger’s work in a Gardens Illustrated Magazine, published in January 1998. The article was…
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Finding Home
Chef Phoebe (left) and staff member, photos by Wesley Verhoeve The kitchen saved my life and I’ve seen…
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Cioppino
Yield: 6 servings
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Sunchoke and Apple Salad
Serves 8
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Issue 08: To Be a Chef
It takes at least ten years to become a chef – to master the ways of a knife,…
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