This jade-green gazpacho is beautifully surprising and satisfying. Garnish it with a swirl of plain yogurt and add a great crunch with fried nuts.
This is the classic poke, the one that you probably think of when you hear the word. It showcases the evolution of the dish over the decades, with the more prized ‘ahi tuna replacing bony reef fish.
In this poke variation, ruby red beets, slicked with sesame oil and studded with crunchy limu seaweed, give a pretty good imitation of ‘ahi.
Smoking food with black tea leaves can result in a highly smoky and overpowering flavor. This dish goes for a tamer smoke quality, infusing potatoes by boiling them in brewed tea and then tossing them with aromatic spices and fresh ginger.
Use this sauce anywhere you need firepower, literally.
A global favorite yet barely known in this country, kohlrabi is a rather sweet vegetable with a mild, broccoli-like flavor. When it's quickly cooked and then pureed, it can become a creamy (if cream-free) canvas for delicate, sweet enoki mushrooms and crunchy, salty peanuts.
I eat pho -- chicken or beef -- almost every morning at the restaurant.
Ingredients
Portobello mushrooms have a meaty quality that makes them a healthy stand-in for the steak that you might expect to find in this kind of Chinese-style stir-fry. (But you can add some sliced steak, if you wish.) Broccolini is great for stir-frying because its thin stalks cook quickly. Don't confuse it with broccoli rabe, which it resembles -broccolini is much milder. This stir-fry also gets a non-Asian seasoning of thyme, which works beautifully with the other flavors.