Chef’s Corner

The compressed fruit pulp of the tamarindus indica tree is available in any produce store. Ask for “tamarindo,” pronounced just like the beach town in Guanacaste, or look for the brown packet as shown in photo. It is a popular ingredient in south Asian recipes; it has an incomparable blend

This is a refreshing salad with contrasting colors and textures. Try adding cooked meats, seafood, or roasted veggies for a perfect lunch bowl, or serve it alongside a composed meal. Ingredients 2 medium cucumbers, partially peeled (little spaces between the peeled strips), sliced lengthwise and then crosswise into little half

If you are able to find a perfect grill, preferably charcoal, don’t hesitate to try these classic Korean culinary delights. The bulgogi meat is sliced thinly and only needs a few hours to marinate. The kimchi is a fun science project to share with kids (and adults) and awaken our

First we must thank John Montagu (1718-1792), the 4th Earl of Sandwich, who had the genius idea of encasing cold meats in between two slices of bread so that he didn’t break from the gambling tables for a snack. Of all the inventive meat-and-bread creations since this historical milestone, the

This is a crowd-pleaser, and a creative way to serve leftover chicken (or other proteins). The rice vermicelli, shredded vegetables, sweet, sour, and spicy vinaigrette will make you want to finish the bowl. Ingredients 1/2 cup good quality soy sauce 4 tablespoons of vegetable oil for sautéing 2 tablespoons of

Ingredients 6 lbs of raw, seeded, and unpeeled pumpkin 3 stalks of lemongrass (just the bottom white part) 2 cubic inch knob of ginger 2 cubic inch knob of galangal if available 10 cloves of garlic 10 kaffir lime leaves if available 1 Tbsp. lime juice ½ C Nam Pla

I am often asked: what is tofu, and how is it used? Tofu is a bland looking and bland tasting hunk of soy cheese that nobody should consider a pantry staple unless you’re vegetarian, vegan, or lactose intolerant. But let’s reconsider for a moment. Tofu is actually a magical ingredient

Using leftovers from holiday meals is just another way to prolong the feast. Here, the turkey carcass and meat scraps can become a wonderful hearty soup to serve with rice and plenty of hot sauce. Ingredients 3 quarts of leftover turkey carcass stock 1 ½ cups of flour 1 cup

Korean gochujang paste is my new obsession: think of a blend of sweet and spicy miso paste. I’ve seen it once at the mini price store (some years ago sighhh), but it does exist in San Jose. If you find it, grab it and share it with your loved ones.

This is a remake of the classic pecan pie with macadamias as the star ingredient. Serve it with a scoop of vanilla ice cream, and your guests will rave about about this awesome tropical dessert! For an 8 inch pie dish. CRUST Ingredients 1 1/4 cups flour, plus extra for

When bananas become old and mushy, they are perfect for this recipe. You will love how quickly and easily these loaves are prepared. Makes two 8 X 4 inch pans. Ingredients 6 tablespoons of soft butter 1 cup of sugar 2 eggs 2 large ripe bananas 2 teaspoons of vanilla

Years ago, I learned that Italian polenta is a finer version of those exact little “grits” so beloved in the US south. Here to satisfy those soul food cravings, this is comfort food at its best. The topping is extremely versatile so you can use your favorite proteins, sauces, or

After we thank our Jamaican friends for Bob Marley, we should also thank them for this Jerk seasoning recipe which is the absolute king of marinades. For 10 assorted bone-in chicken pieces. Marinade Ingredients 1 entire bunch of scallions(cebollino in Costa Rican) chopped to facilitate processing. 3 garlic cloves 1

This dish has become soooo popular worldwide, and here’s why; because of that deliciously decadent balancing act between comfort and blandness from the rice noodles, with the zest and pop of lime juice, hot peppers, sweet brown sugar, crunchy peanuts… Optimal when served immediately! 8 servings. Ingredients 1/2 cup of