COOKING ON DEADLINE: Spicy Brussels sprouts, kimchi dressing
Katie Workman’s great take on cross-cultural cuisine.
A couple of years ago a neighbor of mine noticed that I called for gochujang, a Korean hot paste, in a recipe on my blog. She was excited that an ingredient she had grown up with was making its way into recipes in more mainstream American outlets, getting its deserved recognition in the spicy-ingredient pantheon. She even delivered a big jar of gochujang to my door so I could continue playing with it.
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Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at http://www.themom100.com/about-katie-workman. She can be reached at Katie@themom100.com.
A PLACE TO LAND, all things kitchen, brussel sprouts, cross cultural cuisine, gochujang, Japanese cuisine, Katie workman, kimchi, kings market community, umami
“The combining of cultural cooking concepts takes “mainstream” to another level”.