Two Ways With Lotus Root, My Spirit Vegetable

Lotus root is my spirit vegetable. Its little holes look like portals into eternal happiness.  We all watched in awe at that episode of Chef’s Table when zen chef Jeong Kwan tinted the holy discs while in a deep meditative state, with natural hues of turmeric and beetroot, laying them out in little bowls for…

Rustic Rhubarb Pie in the Provincial French Style

This morning when I popped my head into the local La Fromagerie in Highbury Barn, the French lady on duty was kind enough to gift me two kilos of forced rhubarb since it was close to losing its mojo, its commercial value all but nil. Great news for me and this particular tarte: rustic in…

A Late February Zinger Salad to See You Into Spring

Here is a seasonal version of a shredded Thai salad using raw crown prince pumpkin, golden beets and persimmon. While you can keep it vegan if you wish, this salad is taken to the top-tier by the addition of dried shrimps that plump up in the dressing and give a moreish texture and oceanic back…

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