Spicy Parsley-Scallion Pesto

In the Phong Nha region of Vietnam, they serve a spicy green sauce with BBQ pork.  Ingredients include Vietnamese coriander, garlic, lemon leaves, lemon zest, hot pepper and sugar.  Its spicy and sweet: a perfect combination. I wanted to recreate the flavors but didn’t have access to lemon leaves.  And since I had a ton…

Got Hunger Pangs? Try Num Pang

I get daily emails from Grubstreet, Eater and a ton of other websites devoted to keeping up on the latest in NYC food happenings.  Yet somehow I was unaware of Num Pang, a gourmet bahn mi shop, with several locations around the city.  Fortunately, when I picked up Edible Manhattan (checkout the article on the…

Take A Hike!

Now that the weather has warmed a bit, it’s time to get outside and find adventures in your own backyard.  On the East Coast of the US, the Appalachian Trail (AT) spans 14 states and provides a little something for every hiker.   From a slow, scenic walk to a more strenuous uphill, rocky climb,…

The Science of Cooking

As you know from my posts, I’m a big fan of simple preparation and minimal “hands on” cooking time. But the universe seems to be challenging my philosophy this year. For Christmas, my very dear friend, visiting from the UK, brought me Heston Blumenthal’s gorgeous tome: The Fat Duck Cookbook. Then for my birthday, going…