Asian style carrots

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Vietnamese carrot daikon pickles are a staple in my household. Everyone knows that a family recipe is a special one, with special nuances and flavors unique to ones family history and story. And for those who grew up eating favorite family recipes, the flavors and comfort these dishes bring are priceless.

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I made them on a whim when I had an overabundance of carrots, and we started throwing them in quinoa bowls, on top of pork meatballs, in rice-paper wraps, and lately on Korean-style beef tacos. These asian quick pickled carrots are so easy to make, so whip some up and keep them stocked in the fridge to add a little acidic bite to your next sandwich, or toss them with some sesame seeds and herbs for a nice side-dish salad. I love asian quick pickled carrots most with Korean style beef, cilantro, a sprinkling of crushed peanuts, and a swirl of sriracha mayo….

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This miso glaze is slightly sweet, buttery, and slightly charred to release its umami, which makes the carrots more irresistible than candy. Miso paste is a versatile ingredient that works magic on vegetables. David Chang mentioned in Momofukuthat when mixing miso with egg, it yields a taste that resembles hollandaise sauce.

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A writer of diverse interests, Joanne Thomas has penned pieces about road trips for Hyundai, children's craft projects for Disney and wine cocktails for Robert Mondavi. She has lived on three continents and currently resides in Los Angeles, where she is co-owner and editor of a weekly newspaper. The sweet, glazed carrot side dish often served in Japanese restaurants couldn't be easier to recreate at home with only a handful of pantry staples. A small amount of your favorite sweetener, added as a subtle glaze rather than an overwhelming sauce, enhances the natural sugars in carrots, transforming them into something special in a matter of minutes.

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My daughter is a huge fan of cooked carrots so I decided to try roasting them with an Asian style marinade to go with the Asian Roasted Chicken and Sesame Noodles. These carrots were a huge hit with my entire family. They were extremely easy to make and paired nicely with the chicken and noodles.

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I know some of them are weird. Take, for example, the fact that when my sons were turning 10, 8, 6, 4, and 2, respectively, we served onigiri at their collective birthday party. We were in Western New York.

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The potluck theme? Asian Friendsgiving. And what veggie side does one bring to said table?

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Pretty sure many of you had them growing up. Anyway, carrots by themselves can be rather boring. At least I think so. Dun dun duuuuun….

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This quickly softened the pectin in the beans' skins, so they became tender before losing their vibrant color; it also seasoned them inside and out. We made these flavorful green beans the star ingredient in a summer-perfect salad. All-Purpose Whisks.

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Ben and I are having a few days in Paris to ourselves in case you missed the update a few weeks agowe are chasing a dream and are spending a month in Francethen will be transitioning into full-on tourist mode on Wednesday when two special guests arrive—my sister Elizabeth and brother-in-law James. Today, I have a very special guest post from one of the first bloggers I got to know, the bubbly and beautiful Liz of The Lemon Bowl. Liz and I finally! Hello New Friends!

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