This post was originally posted on Naked with: Cooking 2/1/2010. Am I being a tad lazy by reposting it here? You bet. But I kind of liked this post…

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I’ve rambled on about my love for Vietnamese food for years now (more than 3 years on this blog). I’m drawn to the contrast in the way meats are…

Kofta (kefta, kufta, kifta, keftes – whatever you choose to call it) is one of those foods that is so pervasive throughout the Middle East and parts of Asia,…

Lately I’ve been working on refining my recipe for thịt heo nướng (Vietnamese grilled lemongrass pork). So when my friend Beth (@foodgodtess, NakedwithCooking.com) came by for Sunday dinner a…

I have a dilemma. I received the message below from the Food Network the other day, asking for help publicizing their casting call for “Worst Cooks in America”. To…

I’ve been itching for a reason to get the smoker going for the first time this year when it hit me that I’d never smoked any beef – only…

A. was born in Cuba. Recently, she mentioned one of her favorite dishes – Bacalao a la Vizcaiña – which I met with a blank stare and multiple requests…

Everything tastes better when it’s on a stick… And nothing tastes better on a stick than pork belly (butabara). You may be more familiar with the Japanese term yakitori…

What is it?

Galangal is one of those things that causes a quite a bit of confusion whenever someone encounters it for the first time. So much so that…

So what can I tell you about dofu ru? How about, don’t forget to refrigerate it after you open the jar? This would seem to be common sense to…