Hui Kitchen’s Chinese Braised Bok Choy with Shiitake Mushrooms

Hui Kitchen’s Chinese Braised Bok Choy with Shiitake Mushrooms This is the second dish taught to me by Chef Hui of Hui’s Kitchen in Santiago, Spain. Rich and I were starving for fresh vegetables. We discovered that few restaurants along the Camino de...

Ethiopian Misir Wot – Spicy Red Lentils Without Oil

Ethiopian Misir Wot – Spicy Red Lentils Without Oil Misir Wot is one of the spiciest of all the vegan Ethiopian dishes. It is served with injera, a sour flat-bread native to Ethiopia. The spiciness of Misir Wot is tempered by the injera, so it doesn’t seem...

Marinated Ginger Beets

Marinated beets are a delicious way to enjoy beets. Let them rest for two or three hours or overnight so they can absorb the flavors of the marinade. Then toss them into salads, or serve as a cold side. My favorite way of eating marinated beets is in my Rainbow...

Sweet & Sour Pickled Daikon & Carrots

These deliciously sweet and sour pickles add flavor and crunch to any meal. They are an essential ingredient in the Vietnamese Bahn Mi sandwich and are an excellent condiment for just about any occasion.   Sweet & Sour Pickled Daikon & Carrots These...

Ethiopian Inguday Tibs – Spicy Sautéed Mushrooms

Abiye Bisrat is the owner and executive chef of Enat Ethiopian Restaurant, in Alexandria, Virginia. Enat (meaning “Mother”) is one of our favorite places to find authentic Ethiopian food in the DC area. We never leave DC without being sure to enjoy one of their...

Whole Grain Rice In Your Instant Pot!

Once you’ve learned to make whole grain rice, you’ll never touch white rice again. Sure, it takes a bit longer to cook but the nutty flavor and high antioxidants make it so worthwhile! Whole grain rice is simple to prepare and even easier in the Instant...