Author: Jane Simon Ammeson

Jane Simon Ammeson is a freelance writer who specializes in travel, food and personalities. She writes frequently for The Times of Northwest Indiana, Mexico Connect, Long Weekends magazine, Edible Michiana, Lakeland Boating, Food Wine Travel magazine , Lee Publications, and the Herald Palladium where she writes a weekly food column. Her TouchScreenTravels include Indiana's Best. She also writes a weekly book review column for The Times of Northwest Indiana as well as food and travel, has authored 16 books including Lincoln Road Trip: The Back-road Guide to America's Favorite President, a winner of the Lowell Thomas Journalism Award in Travel Books, Third Place and also a Finalist for the 2019 Foreword INDIES Book of the Year Awards in the Travel category. Her latest books are America's Femme Fatale: The Story of Serial Killer Belle Gunness and Classic Restaurants of Northwest Indiana. Her other books include How to Murder Your Wealthy Lovers and Get Away with It, A Jazz Age Murder in Northwest Indiana and Murders That Made Headlines: Crimes of Indiana, all historic true crime as well Hauntings of the Underground Railroad: Ghosts of the Midwest, Brown County, Indiana and East Chicago. Jane’s base camp is Stevensville, Michigan on the shores of Lake Michigan. Follow Jane at facebook.com/janesimonammeson; twitter.com/hpammeson; https://twitter.com/janeammeson1; twitter.com/travelfoodin, instagram.com/janeammeson/ and on her travel and food blog janeammeson.com and book blog: shelflife.blog/

Mister Jiu’s

Asian cooking, cooking, James Beard Awards, Uncategorized

He cooked in Italy, honed the seasonal California-Mediterranean style in the kitchen of the Zuni Café, and learned Californian contemporary cuisine with Italian influences at Quince. But when it came right down to it, Brandon Jew of Mister Jiu’s in San Francisco who won the James Beard Foundation’s Best Chef: California in 2022, missed his grandmother’s cooking.

“What I remember from eating my grandma’s food is after eating, you feel good,” says Jew whose original family name was spelled Jiu but was changed when the family moved here when going through customs. “That sensation is what I want people to experience. Understanding that chefs back in old China—they were considered doctors too, where they were healing people and giving remedies to fix your ailments. A lot of it was basically what they were feeding you. I try not to take it too seriously, but there are things I feel like as a chef, I feel like it’s my responsibility to make people feel good afterwards too.”

But those years cooking Cal weren’t wasted.

“Cantonese cuisine and California cuisine really align in how ingredient-driven the food is and how minimal—the goal is to do as little to a perfect ingredient,” says Jew, author of Mister Jiu’s in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food (Ten Speed Press). “Finding that perfect ingredient and thinking of the cooking method to showcase its natural flavors the most, to me, is very Cantonese and Californian. I’m using that mentality to bridge the two together.”

A bio major, Jew says it starts with the ingredients.

“There are just some classic things we want to reinterpret,” he says. “There isn’t a lot of specific recipes for a lot of things. Chop suey just doesn’t have really any recipe to it. We’re taking the creative freedom to do our version of that, or even something like egg foo young.”

The following recipes are from Mister Jiu’s in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food.

LION’S HEAD MEATBALLS

Anything that needs slow braising will do well in a clay pot. The porous clay distributes an encompassing gentle heat all while sealing in the juices. The slightly alkaline clay also keeps proteins loose and tender. I appreciate a clay pot for its kindness to cooks. It holds heat so well that you can set it aside off-heat for an hour or two and come back to find everything inside still nice and toasty. And if you don’t have one, a small Dutch oven with a tight lid will do. Lion’s head (獅子頭, shī zi tóu in Mandarin) are a classic Chinese meatball (the bumpy texture looks like the curly manes of mythical lions). We use savory ingredients ingredients—mushrooms, seaweed, and a blend of pork—that compounds the sīn flavor exponentially. Use whatever delicious fungi you’ve got. Sometimes I drop a handful of fresh cordyceps (蟲草花, chóng căo huá) sautéed with garlic, or shave matsutake as in this recipe. For the bacon, choose an intensely smoky kind. You can use a meat grinder or hand-chop everything old-school.

Active Time — 1 hour, 15 minutes

Plan Ahead — You’ll need about 3 hours total, plus time to make Chicken Stock; pre-soak the clay pot for 2 hours

Makes 4 to 6 servings

Special Equipment — Meat grinder (optional), soaked 9-inch clay pot or a small Dutch oven

Lion’s Head Meatballs

3 oz / 85g nettles or stemmed lacinato kale
1 tsp neutral oil
Kosher salt
4 oz / 115g skin-on pork belly
12 Savoy cabbage leaves, thick stems trimmed
12 oz / 340g pork shoulder, cut into 1½-inch pieces
3 oz / 85g pork back fat
3½ oz / 100g medium-firm doufu
4 tsp peeled and minced ginger
1½ Tbsp light soy sauce (生抽, sāng chāu)
1 Tbsp powdered milk
1¼ tsp freshly ground white pepper
1 tsp fish sauce
1½ cups / 360ml Matsutake Broth (recipe follows)
2 Tbsp neutral oil
3 oz / 85g fresh wild mushrooms (such as matsutake, black trumpets, or chanterelles), chopped if large
½ rosemary sprig, about 2 inches long
Kosher salt
3 Tbsp toasted pine nuts
1 fresh matsutake mushroom, very thinly sliced or shaved with a mandoline

To make the meatballs: While wearing thick gloves, strip the leaves from the nettles and discard the stems.

In a wok or a medium frying pan over medium-high heat, warm the neutral oil until shimmering. Add the nettles and a pinch of salt and cook until wilted but still bright green, about 1½ minutes. If using kale, this will take about 3 minutes. Finely chop and set aside.

Bring a large saucepan of water to a boil over high heat. Line a baking sheet with a double layer of paper towels.

Remove the skin from the pork belly. Add the skin to the boiling water and blanch for 30 seconds to firm up. Using tongs, remove and set aside. Add the cabbage leaves (work in batches, if needed) to the water and blanch until just wilted, about 30 seconds, then transfer to the prepared baking sheet to drain.

Place the pork skin, pork shoulder, belly, and back fat in a single layer on a plate and put in the freezer until the surface is just frozen but the center is still soft enough to be ground, about 15 minutes.

If using a meat grinder, grind the fat and skin through a fine grinding plate (⅛-inch / 3mm holes) into a large bowl. Switch to a coarse grinding plate (¼-inch / 6mm holes). Regrind about half of the fat-skin mixture back into the large bowl, then grind the shoulder and belly through the same grinding plate. Mix gently to combine. Regrind about half of the pork mixture again. Grind the doufu through the coarse grinding plate into the large bowl.

If chopping by hand, separately mince the pork belly skin, pork belly, pork shoulder, pork fat, and doufu using a chef’s knife or cleaver (two if you got ’em). Transfer to a large bowl as each one has formed a sticky paste and then mix well.

Add the nettles, ginger, soy sauce, powdered milk, 1½ tsp salt, pepper, and fish sauce to the bowl and use your hands to mix until well combined and a sticky paste forms but the meat is not overworked.

Divide the mixture into six portions. Roll each portion into a ball that is firmly packed and smooth. Wrap a cabbage leaf around each meatball, leaving the top exposed (save the remaining cabbage leaves for the clay pot). Refrigerate until ready to cook, up to 4 hours.

Preheat the oven to 450°F.

Place the wrapped meatballs in a single layer in a soaked 9-inch-wide clay pot or small Dutch oven. Tuck the remaining cabbage leaves between the meatballs, then add the broth. Bring to a simmer over medium-high heat.

Transfer the pot to the oven and bake uncovered until the meatballs are browned and cooked through, about 30 minutes.

Meanwhile, warm a wok or a medium frying pan over medium-high heat. Add the neutral oil and let it heat up for a few seconds. Add the mushrooms and rosemary, season with salt, and stir-fry until the mushrooms are browned, 3 to 4 minutes. Discard the rosemary.

Spoon the stir-fried mushrooms and any oil left in the pan over the meatballs and top with the pine nuts and shaved mushroom. Serve immediately.

MATSUTAKE BROTH

Makes 1 ½ cups / 360ml

In a large saucepan over medium-high heat, sear the bacon until dark golden brown, 5 to 7 minutes. Transfer to a plate. Add the onion to the pan and sear until very browned on one side, 1 to 2 minutes. Turn the heat to medium-low; add the seared bacon, chicken stock, both dried mushrooms, and kombu; and simmer until reduced to 1½ cups / 360ml, about 1 hour.

Fit a fine-mesh strainer over a medium bowl. Strain the broth and discard the solids. Stir the fish sauce into the broth. Let cool, transfer to an airtight container, and store in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

SIZZLING FISH

On a weekly basis, my mom would cook corned beef with cabbage, or chicken à la king, or sausage lasagna. It was too expensive to travel internationally, but we got to eat all over the world from our kitchen table. When she cooked food from her childhood, though, she would make us this steamed fish, topped with ginger, green onions, and fermented black beans. The flavor of steamed fish in Cantonese cuisine is all about sīn tìhm (鮮甜), the essential flavor of a fresh ingredient in combination with a pure, smooth sweetness. The final lashing of hot oil in this dish infuses the green onions and ginger into the flesh of the fish and enriches the soy. Take care not to overcook the fish; I like to turn off the heat in the last minutes of cooking and let the steam finish the job. The flesh should pull off the bone in tender morsels, not flake. I always score round, fleshy fish to help it cook evenly. Then I steam the fish only until the thickest flesh right behind the gill area is not quite opaque or, as Cantonese cooks say, “translucent like white jade.”

Active Time — 20 minutes

Makes 4 servings

Special Equipment — Steamer, 9-inch pie plate

1 Tbsp fermented black beans (optional)
One 1½-lb / 680g whole fish (such as black bass or Tai snapper), gutted and scaled
large handful aromatics (such as thinly sliced ginger, green onion tops, and/or strips of fresh citrus zest)
¼ cup / 60ml high-smoke-point oil (such as peanut oil)
2 Tbsp premium soy sauce (頭抽, tàuh chāu) or light soy sauce (生抽, sāng chāu)
1-inch piece ginger, peeled and thread cut
3 green onions, thread cut (white parts only)
Young cilantro sprigs for garnishing

In a small bowl, cover the black beans (if using) with water, let soak for 30 minutes, and then drain.

Prepare a steamer in a wok or a large, lidded pot following the instructions on page 167 and bring the water to a boil over medium-high heat.

Meanwhile, using kitchen shears, cut off the gills and the fins (careful, sharp!) on the top, bottom, and sides of the fish. Run your fingers over the skin, especially near the gills and belly, toward the head to check for any last scales; remove the scales with the edge of a spoon or the back of a knife.

On both sides of the fish, make eight 2-inch-long parallel slits into the flesh, not quite deep enough to hit bone, starting about 1 inch from the gills. Place the fish in a pie plate. (The fish can hang over the edges so long as everything fits in the steamer. If not, cut the fish in half to fit and hope none of your guests are superstitious.) Tuck some of your chosen aromatics into each slit, then stuff the remaining aromatics in the cavity. Top the fish with the black beans.

Place the pie plate in the steamer, cover, and steam until the eyeball is opaque and the flesh of the fish is white and flaky at the thickest part near the head and first slit, 10 to 12 minutes.

While the fish is steaming, in a small heavy-bottom saucepan over low heat, slowly warm the oil.

When the fish is ready, remove it with the pie plate from the steamer. (Reassemble as a whole fish if you cut it in two.) Drizzle with the soy sauce, then top with the ginger and green onions. Turn the heat under the oil to high and warm until it just starts to smoke. Immediately pour the oil over the fish, getting as much of the ginger and green onions to sizzle as you can. Garnish with the cilantro and serve with a spoon big enough for drizzling the juices.

TAIWANESE-STYLE EGGPLANT

For this recipe, I prefer medium Chinese eggplants, the pale purple, slender ones that are ten to twelve inches long, over similar-looking but more bitter varieties. This calls for oil-blanching and, because eggplant is basically a sponge, brining them for an hour first until they are saturated but not bloated. During frying, the water turns to steam and makes the eggplant creamy and not at all oily.

Cooking is really the study of water. It takes water to grow everything, of course, and so the amount of water that remains in an ingredient after it is harvested or butchered dictates how it will heat through in the pan, whether it will soften, seize, crisp, or caramelize. You’re adding water when you use stocks, vinegars, or alcohol. You’re creating barriers to water with starches. How you cut ingredients and the order in which you add them to the pan is about controlling how and when they release the water inside them. Even the shapes of cooking vessels are about releasing or retaining moisture. When cooking with a wok, changes to water happen so quickly that split-second timing is essential.

Active Time — 25 minutes

Plan Ahead — You’ll need 1 hour for brining

Makes 4 servings

Special Equipment — Deep-fry thermometer, spider

2 medium Chinese eggplants
5 qt plus ¼ cup / 1L water
1 Tbsp kosher salt
2 qt / 1.9L neutral oil
3 Tbsp oyster sauce
2 tsp fish sauce
2¼ tsp granulated sugar
5 garlic cloves; 2 thinly sliced, 3 finely chopped
5 red Fresno chile, cut into thin rings
¼ cup / 5g packed Thai or opal basil leaves, torn in half if large

Trim and discard the eggplant ends, then cut into thick wedges, like steak frites—first cut crosswise into three 3-inch chunks, then halve those lengthwise repeatedly until you have 1-inch-thick wedges.

In a large bowl, combine 1 qt / 950ml of the water and the salt and whisk until the salt is dissolved. Add the eggplant, making sure it is submerged, and let sit at room temperature for 1 hour.

Fill a 5-quart or larger Dutch oven with the neutral oil and secure a deep-fry thermometer on the side. Set over medium-high heat and warm the oil to 375°F.

Meanwhile, drain the eggplant and dry very well with paper towels. In a small bowl, combine the remaining ¼ cup / 60ml water, oyster sauce, fish sauce, and sugar and stir until the sugar is dissolved. Set this sauce aside.

Add the sliced garlic to the oil and fry until crisp and light golden brown, about 30 seconds. Use a spider to transfer them to a paper towel to drain.

Check that the oil in the Dutch oven is still at 375°F. Set up for the second fry by setting a dry wok or large skillet over high heat.

Carefully slide all the eggplant into the oil. Stir until the eggplant has darkened and caramelized at the edges, about 1 minute. Remove the eggplant with the spider and drain well over the Dutch oven, then transfer to the screaming-hot wok.

Immediately add the chopped garlic and most of the chile rings (reserve a few for garnish) to the eggplant in the wok and toss everything to combine. Add the reserved sauce and continue to toss until the sauce thickens to a glaze and the eggplants are browned at the edges, about 1 minute. Add most of the basil leaves and toss until wilted.

Transfer the contents of the wok to a serving platter. Crumble the fried garlic and scatter it over the eggplant with the rest of the basil and chile rings. Serve immediately.

Food & Wine Magazine: Chicago Dining Scene

Chicago Restaurant Week, Chicago restaurants, Chicagoland Area, Gastronomy, Gourmet, Historic foodways, Historic Restaurants, Holiday dining, James Beard Awards, Restaurants

Is Chicago Overtaking New York as America’s Best Food City? https://flip.it/cRTnnY

Allegany County’s Liberty Tree Trail: An Idea Rooted in History

Boston, Liberty Tree, Maryland

On the eve of America’s 250^th birthday, a retired forester from the mountains of western Maryland is leading the charge to keep the story of Liberty Trees alive. Allegany County, affectionately dubbed The Mountain Side of Maryland, is where he worked for more than 30 years and is now home to the highest concentration of Liberty Trees in the United States.

But for those who might have missed this lesson in their American history class, let’s backtrack a bit to explain what a Liberty Tree is.

Woodware Hall and Liberty tree, St John’s College from Wikimedia.

America’s original Liberty Tree was an elm located in Boston, and colonists met beneath it to protest British rule and punish loyalists. That tree was chopped down and burned by British troops in 1775, but in a show of unity, people throughout the other colonies began to establish their own Liberty Trees. There’s no record of how many such trees existed, but it’s believed that the final one to survive was located on the campus of St. John’s College in Annapolis, Maryland.

When that tree was destroyed by a hurricane in 1999, seed was collected from it; by 2009, 13 seedlings were produced. Authorities decided that each of the original 13 states should receive one … and that’s where the 21^st-century part of the story begins.

Champ Zumbrun, then an employee of the Maryland Department of Natural Resources, was charged with finding a home for his state’s young tree. He selected a site along the Chesapeake & Ohio Canal, which is part of the National Park Service, in his home of Allegany County. He wanted to keep a close eye on it and though Zumbrun was committed to helping the seedling survive, a local groundhog had different ideas … and the rodent was protected by the NPS’s policies about letting nature do what nature does. The groundhog ultimately destroyed the small tree, but it didn’t destroy Zumbrun’s dreams of raising a new Liberty Tree in Maryland.

A passionate researcher, Zumbrun found evidence that a scion – a twig removed from the late St. John’s tree – had been planted elsewhere on St. John’s campus in commemoration of the college’s anniversary in 1889. He discovered that a 100-foot tulip poplar tree on the campus was flourishing … and that it has identical DNA to that last surviving Liberty Tree. St. John’s granted the forester permission to harvest seedlings from this “scion tree” each fall, and he’s been doing that for the past decade. For the first few years, Zumbrun used a long pole to collect the seeds on his own; now he works with Davey Tree Expert Company and with a bucket truck collects two big bins of seeds each autumn.

The seeds are “stratified,” mimicking winter conditions to prompt growth, then planted in the ground. By the following summer, it can be determined how many seedlings are considered viable and shared the next spring. This means that about 18 months after the harvest, tiny seedlings that measure 12 to 18 inches high are inspected by the Maryland Department of Agriculture before being sent across the country.

This collaborative effort among St. John’s College, the Allegany County Forestry Board, Davey Tree Expert Company, John S. Ayton State Tree Nursery, and the LaVale Lions Club has resulted in The Liberty Tree Project, which aims to regenerate trees of historic significance and promote the value and benefits of trees for future generations.

In exchange for a donation to the forestry service, seedlings are sent to people who want to carry on the tradition of Liberty Trees. There’s a steady stream of requests, so priority is given to people who want to plant the trees on public lands, whether that’s in national, state and municipal parks or near government buildings and museums. If there are enough seedlings, though, they can be shared with private citizens who’d like to try to grow their own Liberty Tree. Zumbrun has even sent a young seedling to the great-grandson of a former American president. Though tulip (also known as yellow) poplars can’t flourish in all geographies, the forester does his best to mentor anyone who acquires a tree so their seedling stands the greatest chance of survival … even when pitted against a groundhog.

In the past 10 years, the program has shared at least 400 seedlings. Zumbrun’s short-term goal of seeing a Liberty Tree in each Maryland county will be realized by July 4, by which time all 23 counties will have planted a seedling. He’d also like to ensure that there’s a Liberty Tree in every state, and so far about half have at least one. Pennsylvania is committed to echoing Maryland by ensuring that each of its counties receives a tree this year.

The headquarters of George Washington at Riverside Park in Cumberland where there is now a Liberty Tree planted. Wikipedia.

That said, no destination in the United States has more trees than Zumbrun’s home of Allegany County, which boasts 15 trees planted on public lands. The local tourism office has launched a Liberty Tree Trail to ensure that people can easily identify and visit these natural tributes to America’s continuing story.

Zumbrun believes that we live in a land full of wonder, and that nature has been the ultimate witness to quintessential moments in history. It was important to him to provide a new generation of Liberty Trees to help Americans remember the ideals that united them in the first place.

Maryland Department of Natural Resources.

As a long-term goal, Zumbrun wants to educate the next generation about the Liberty Tree program. At the age of 77, he is officially retired as a forester and committed to working on this project on a volunteer basis, but he dreams of training a young forester to continue his efforts.

To inquire about acquiring a Liberty Tree, to make a donation in support of these efforts, or to alert Zumbrun about young naturalists and historians who want to follow in his footsteps, you may contact him at champzumbrun@gmail.com.

Credit for photos: Champ Zumbrun

Davey Tree Expert Company brings in a bucket truck to help Champ Zumbrun harvest seedlings at St. John’s College each fall.
A young Liberty Tree was planted outside of George Washington’s Headquarters in downtown Cumberland, Maryland, and is among the 15 trees that comprise Allegany County’s Liberty Tree Trail.
Other photos courtesy of Wikimedia and Wikipedia and the Maryland Department of Natural Resources.

All

Tickets on sale, partners announced for 5th annual Juneteenth Foodways Festival

Black History, Historic foodways, Indianapolis

Tickets are now available and partners have been announced for the 5th annual Juneteenth Foodways Festival at the Benjamin Harrison Presidential Site, taking place Friday, June 12, 2026 from 4:30 to 8:00 p.m.

Made possible through the generosity of Eli Lilly and Company Foundation, the Juneteenth Foodways Festival invites guests to see, taste and experience how Black cuisine has shaped some of America’s most beloved foods.

Now in its fifth year, the festival highlights the story of renowned Black caterer and chef Dolly Johnson. In 1889, after taking office, President Benjamin Harrison made a notable change to the White House staff by replacing a French chef with Johnson, who brought her all-American cooking style to the presidential household and went on to serve multiple administrations.

The woman in the photograph below, taken by Frances Benjamin Johnston in the White House kitchen, has often been identified as Dolly Johnson. However, the Library of Congress dates the photograph “between ca. 1891 to 1893.” It appears to be taken before the 1892 White House renovation, when black and white tile and glass cabinets were added to this kitchen. Realistically, this image could depict Dolly Johnson, Mary Robinson, or possibly another unknown member of the White House kitchen staff in this period.
Library of Congress

Today, that legacy comes to life through one of Indianapolis’ most distinctive cultural events, featuring a wide range of local Black-owned businesses offering food, beverages and retail experiences.

This year’s festival will feature more than 35 partners, including a mix of returning favorites and new participants.

Food and beverage partners include:
Golden Spatula, Paul’s Kitchen, A Taste of Home Catering, Mrs. Fe’s Soulfood and Catering, PharmFree Life Coffeehouse, Twisted Daiquiris, Brown Sugar Cakery, Good Vegan Bad Vegan, The Alkaline Electric Goddess, Betty’s Country Cooking, EZ Boyz Corner Store, Glittergirls Catering and Events, Big Mike’s Barbeque, Big Bear Shaved Ice, Cotton Cute, Blend Bistro, OSLIN, Market Square Popcorn Company, Gip Got Tips, Popcorn Queen Popping with a Purpose, The Cookie MD, DebbieKakes and More and Taste of Luv by Dee

Retail and community partners include:
Rooted with Ruby, The Elephant in the Room, Guys Cooking Creation, SootheLuxe Co., A-Team Party Rental, Divine Grace Fashion Hub, Helmer & Huggins Pet Apparel & Accessories, Rub It Up Spice Blend, Beadbody Waistbeads & Permanent Jewelry, Golden Essence Raw Honey, Nyla Nova STEM, Southside U.S. Colored Troop Coalition and Opulent Radiance

Guests can enjoy a variety of menu items that reflect the depth and diversity of Black foodways, browse unique retail offerings and engage with the history and cultural impact of Black culinary traditions in America.

The Dolly Johnson Legacy Stage will also have live food demonstrations with Second Helpings and performances by Freetown Village and Braveheart Drumline.

General admission is free, with tickets available now. A limited number of early access passes will also be available for purchase, offering entry prior to the general admission start time.

The Juneteenth Foodways Festival is a signature program of the Benjamin Harrison Presidential Site and continues to expand as one of the region’s most anticipated summer cultural events.

Follow the Benjamin Harrison Presidential Site on social media for the latest festival updates, partner highlights and event details.

Chinese Homestyle: Everyday Plant-Based Recipes for Takeout, Dim Sum, Noodles, and More by Maggie Zhu

Asian cooking, Plant Powered, Uncategorized

Enjoy the bold flavors of Chinese food with 90 accessible plant-based recipes for the Western cook and kitchen. No wok required!

With her popular blog, Omnivore’s Cookbook, Maggie Zhu is the go-to person for traditional Chinese recipes designed for the Western home cook, and over the past few years, she has been incorporating more plant-based cooking into her diet. In Chinese Homestyle, Maggie shares a wide range of foolproof vegan recipes that pack all the flavor and none of the meat.

Building on a foundation of plant-based and vegetable-forward dishes found in Chinese cuisine, these umami-rich recipes are inspired by the comforting, everyday dishes Maggie grew up eating in northern China and discovered in her travels throughout the country, along with takeout favorites she became familiar with after moving to the United States.

Made with fresh ingredients and minimal oil and sugar, the salads, soups, stir-fries, braises, dumplings, and more are not only delicious, but also demonstrate the impact of aromatics, the benefits of using homemade sauces and condiments, how to cook tofu for maximum flavor and texture, and versatile cooking techniques, and include:

Homemade Sauces and Condiments
Appetizers and Salads
Orange Cauliflower
Char Siu Bao
Cumin Potato Baked Buns
Egg-less Egg Drop Soup
Shanghai Scallion Oil Noodles
Tofu, Tempeh, and Seitan
Hearty Seasonal Mains
Easy Seasonal Sides
Creamy Red Bean Ice Pops

In Chinese Homestyle, Maggie shares 90 foolproof plant-based recipes that pack all the flavor and none of the meat. Building on a foundation of plant-based and vegetable-forward dishes found in Chinese cuisine, these umami-rich recipes are inspired by the comforting, everyday dishes Maggie grew up eating in northern China and discovered in her travels throughout the country, along with takeout favorites she became familiar with after moving to the United States.

For both those just learning to cook Chinese food or looking at upping their skills, Zhu’s cookbook–like her website–offers step-by-step instructions, stunning photos, and information for stocking your Chinese pantry.

About the Author

Maggie Zhu started her website, Omnivore’s Cookbook, in 2013. Born and raised in Beijing, she moved to Austin, Texas, in 2015. Now she’s a full-time New York–based blogger, writer, recipe developer, and photographer. Having grown up with a mother who always did the cooking, Maggie’s culinary adventure started in 2007, when she moved to Japan and needed to cook to survive. Learning and sharing Chinese food has become a way for her to connect with her roots and the rest of the world.

Her mission is to help more people get to know real Chinese food and expose less-known regional cuisines, such as Northern and Xinjiang food, to a broader audience. More importantly, she wants to show you how easy it is to cook with wholesome ingredients to create delicious dishes that are like the ones served in Chinese restaurants.

Sesame Noodles

“My mom whips up sesame noodles on a hot summer night when she doesn’t feel like standing in front of a hot stove,” says Zhu about this family recipe. “With its nutty, savory sauce that has hints of sweetness and spiciness, this dish is always a crowd-pleaser. You can serve it without any toppings as a side dish; you can top it with fresh produce and serve it as an appetizer at a summer grill party; or you can load it with more toppings to serve as a main, just like my mom does.”

YIELD 2 to 4 servings PREP 10 minutes COOK 10 minutes

4 tablespoons Chinese sesame paste (or unsalted natural peanut butter or tahini)
2 to 4 tablespoons warm water
2 tablespoons light soy sauce (or soy sauce)
2 tablespoons Chinkiang vinegar
1 tablespoon maple syrup (or sugar)
2 teaspoons Chili Oil, or to taste
1 teaspoon toasted sesame oil
1 teaspoon minced ginger
2 cloves garlic, grated
1/8 teaspoon freshly ground Sichuan peppercorns
1 pound (454 g) Handmade Noodles or fresh wheat noodles or 9 ounces (255 g) dried wheat noodles
Cucumber, julienned, for topping (optional)
Carrot, julienned, for topping (optional)
Radish, julienned, for topping (optional)
Toasted white sesame seeds, for garnishing

Place the sesame paste in a medium bowl and slowly add the warm water, a little at a time, stirring with a silicone spatula until the water is fully incorporated and a smooth paste forms.

Add each liquid ingredient—the soy sauce, vinegar, maple syrup, chili oil, and sesame oil—one at a time, stirring to fully incorporate each ingredient before adding the next one.

Add the ginger, garlic, and Sichuan pepper and stir to mix well. (You can make the sauce ahead of time and store it in an airtight container in the refrigerator for 2 to 3 days.)

Boil the noodles according to the package instructions if not using handmade noodles. Strain in a colander and rinse under cold water to stop cooking. Strain well and transfer to individual serving bowls.

Serve the noodles with the sauce on the side and toppings of your preference. Let everyone assemble their own bowls, adding their preferred toppings and stirring in a few spoonfuls of the sauce. Garnish with sesame seeds.

The sauce in this dish is so flavorful and versatile that you can use many types of wheat noodles for a great result. For a traditional taste, use lo mein noodles, but Japanese udon and somen noodles also work well with this dish.

The yield for this recipe depends on many factors, such as a number of toppings, the type of noodles, and personal taste. This recipe is a good starting point and can generally make two large servings with some fresh produce toppings. Double the amount of the sauce if you plan on using more toppings.

Handmade Noodles

This recipe is an easy way to enjoy freshly made noodles at home. You can make a few batches and freeze them for later. Their chewy texture and nice aroma make them superior to dried noodles, and you can use them to make any recipe in this chapter. But my favorite way
to use them is as wide noodles in Biang Biang Mian

YIELD 2 pounds (907 g) PREP 30 minutes plus 1 hour resting time COOK 10 minutes

3 1/2 cups (500 g) bread flour, plus more for dusting
1 cup (240 ml) room temperature water
Vegetable oil (optional)

To knead the dough by hand: Place the flour in a large bowl. Slowly add the room temperature water and mix with a silicone spatula until the flour is fully absorbed. Knead by hand until a dough forms and the bowl is clean of flour. Dust a work surface with flour and transfer the dough onto it. Knead until the surface of the dough becomes smooth, about 10 minutes. The dough should feel very tough and should be able to be easily lifted from the bowl without sticking to the bottom.

To knead the dough with a mixer: Place the flour in the bowl of a stand mixer fitted with the dough hook. Turn the mixer on low speed and slowly add the water. Let the mixer run at low speed until the dough becomes consistent and smooth, about 10 minutes total. Transfer the dough to a clean work surface. Knead a few times to shape the dough into a ball.

Dust a large bowl with flour. Transfer the dough to the bowl. Cover the bowl tightly with plastic wrap. Let the dough rest for 30 minutes to 2 hours at room temperature, or up to overnight in the refrigerator.

Dust the work surface with flour and transfer the dough onto it. Knead it a few more times, then divide it into 2 equal-size pieces. Knead each piece into a ball. Work on one dough ball, keeping the other ball covered in the bowl to prevent drying out.

Dust the work surface again. Press the dough ball into a disc. Roll it with a rolling pin into a large, thin rectangle. If you’re going to make wide noodles, try to roll the dough as thin as possible; if you’re going to make thin noodles, the dough sheet can be a bit thicker (about 1/16 inch, or 1.5 mm). If the dough is hard to roll out, cover it with plastic wrap and let rest for another 30 minutes.

Dust the dough sheet with plenty of flour. Roll it up from the long side like rolling a cinnamon bun, then fold it over twice to form a multilayered long sheet.

Slice along the short side with a sharp knife to make noodles. Cut the noodle width according to your preference, from 1/16 inch (1.5 mm) to 1⁄2 inch (1 cm).

Unfold the noodles and shake off any extra flour. Align the noodles on the work surface or hang them on a rack to dry for 30 minutes.

To cook the noodles, bring a large pot of water to a boil over medium-high heat. Prepare 4 cups (960 ml) of cold water. Add a serving size of noodles, about 1⁄4 pound (113 g), to the boiling water and immediately stir with chopsticks (or tongs) so that they don’t stick to the bottom of the pot. Cook until the noodles are cooked through, about 3 minutes. If the water starts boiling, add some of the prepared cold water to stop the boiling. Use a pair of tongs to transfer the noodles to a strainer. Run them under cold water to stop cooking. Repeat until all the noodles are cooked.

Serve the noodles in a bowl of broth or top them with sauce.

The cooked noodles will stick together when they get cold. If you’re not going to serve them immediately, pour a few drops of vegetable oil on them and gently toss by hand. If the noodles are already sticking together, rinse them with warm water and gently toss by hand.

To store uncooked noodles, dust the bottom of an airtight container with flour, generously sprinkle flour on the noodles, fold the noodles into the container, and cover. Store in the freezer for up to 1 month. To cook frozen noodles, cook them like you would fresh noodles. You don’t need to thaw them before cooking.

NOTE You can also use this dough to make super-wide noodles. Cut the noodles 1 inch (2.5 cm) wide, then use your hands to gently stretch out each noodle in all directions so that they will be slightly thinner and have a better texture once cooked.

Vegan Dumplings

The dumpling filling has a well-balanced texture with veggies, tofu, and rice vermicelli and is seasoned with plenty of aromatics, soy sauce, and just a dash of curry powder to enhance its richness.

Yield: 50 dumplings
Prep: 40 minutes
Cook: 20 minutes

1/4 cup (9 g) dried shiitake mushrooms (7 to 8 small mushrooms)
2 cups (480 ml) hot water, or as much as needed to cover mushrooms
2 tablespoons dried wood ear mushrooms (or 1/2 cup, or 75 g minced bamboo shoots)
1/2 package (1 1/2 ounces, or 45 g) dried rice vermicelli
5 tablespoons peanut oil, divided
4 cloves garlic, minced
1 tablespoon minced ginger
1 cup (110 g) finely chopped carrots (about 4 medium carrots)
2 cups (140 g) shredded cabbage
3 tablespoons soy sauce, divided
1 tablespoon Shaoxing wine
1 teaspoon curry powder
½ block (8 ounces, or 227 g) firm tofu, crumbled by hand
1 teaspoon maple syrup (or sugar)
1/2 cup (30 g) finely chopped scallions
50 frozen dumpling wrappers, thawed
Dumpling dipping sauce or Chinkiang vinegar, for serving

In separate medium bowls, cover the shiitake mushrooms and wood ear mushrooms with at least 1 cup (240 ml) hot water each. Let the mushrooms soak until completely soft, 30 minutes or so.

Strain and gently rinse the mushrooms with water. Remove and discard the tough stems of the shiitake mushrooms and mince the caps; this should yield about 1/4 cup loosely packed minced shiitakes. Remove and discard the tough ends of the wood ear mushrooms, if any, and mince the mushrooms if they are big, or thinly slice them if small; this should yield about ½ cup loosely packed minced wood ear mushrooms. Cook the dried rice vermicelli according to the package instructions. Strain and measure 1 cup (176 g) cooked vermicelli. Coarsely chop the noodles into 1/2-inch (1 cm) pieces.

In a large nonstick skillet, heat 2 tablespoons of the peanut oil over medium heat until hot. Add the garlic and ginger, stirring a few times to release the fragrance. Add the shiitake mushrooms, wood ear mushrooms, and carrots and cook and stir for 2 minutes. Add the cabbage, 1 tablespoon of the soy sauce, Shaoxing wine, and curry powder. Cook and stir for another 2 minutes, until the cabbage turns tender and all the liquid has evaporated. Transfer the contents to a large plate to cool.

Heat another 2 tablespoons of the peanut oil in the same pan. Add the tofu and cook for 1 minute, breaking it up into smaller chunks with a spatula. Add the vermicelli, the remaining 2 tablespoons soy sauce, and the maple syrup. Cook and stir until all the liquid has evaporated, 2 minutes or so. Transfer to a large mixing bowl and let cool for a few minutes.

Once the tofu and cabbage mixtures have cooled to room temperature, add the cabbage mixture to the bowl with the tofu, add the scallions, and stir to mix well.

Prepare your workstation by placing the dumpling wrappers on a plate, the bowl of dumpling filling (with a spoon), a small bowl of water, and a large plate or tray to hold the folded dumplings.

Place a dumpling wrapper on the palm of one hand and, using the other hand, spoon about 1 tablespoon of dumpling filling on the center of the wrapper. Dip your finger into the bowl of water and use it to wet the edges of the wrapper, then fold the edges of the wrapper over the filling and seal them together. Press the edges again to seal well. You can use any method you are comfortable with to fold the dumplings.

To cook the dumplings, heat the remaining 1 tablespoon peanut oil in a large nonstick skillet over medium heat until hot. Add the dumplings in batches in a single layer. Cook until the bottoms turn golden. Add 2 tablespoons water, cover, and cook until the dumplings are cooked through, 2 to 3 minutes. Immediately transfer the dumplings to a large plate. Repeat with the remaining dumplings.

Serve the dumplings immediately with dumpling dipping sauce or a simple drizzle of Chinkiang vinegar.

Excellent Additions to the Kitchen: Mina Moroccan Green Olive Spread and Single Origin Olive Oil

cooking, Mediterranean

Made from green Beldi olives grown in Morocco and using only two other ingredients—sea salt and extra virgin olive oil, Mina, a family-owned business, crafts a thick spread that’s great to use as a dip, tossed with pasta, or, condiment-style, spread on sandwiches.

Also available are sauces like harissa (a sauce made from roasted red peppers, garlic, olive oil, and spices such as cumin, coriander, and caraway) and shakshuka. Harira Mor, a chickpea and lentil soup and Warda, a white bean soup are among their Heat-and-Eat line of foods and the teas such Organic Moroccan Rose White Tea and Organic Moroccan Nana Mint Herbal Tea are exotic and fragrant.

We also like their single-origin olive oil and use it to make dishes like the following:

Moroccan Beet Salad

4 medium beets, boiled and cut into 1-inch cubes
1 garlic clove, finely minced or mashed through a garlic press
2 tablespoons fresh flat-leaf parsley, finely chopped
3 tablespoons Mina extra virgin olive oil
1 tablespoon lemon juice
Salt and black pepper, to taste

In a pot, boil beets on medium-low heat for 45 minutes or until fork-tender. Place pot under running cold water until beets are cool enough to be handled. Peel and cut into 1-inch cubes.

Add beets and all other ingredients into a bowl and gently mix. Serve and enjoy.

Pesto Pasta

1 pound pasta, such as spaghetti
2 cups packed fresh basil leaves
2 garlic cloves
½ cup toasted pine nuts or walnuts
½ cup grated Parmesan, plus more for serving
½ cup Mina extra virgin olive oil
Salt, to taste

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.

Meanwhile, pulse basil, garlic, pine nuts, and Parmesan in a food processor or blender, drizzling in olive oil and stopping occasionally to scrape down the sides, until smooth.

Transfer pesto into a large pan over low heat. Using tongs, transfer pasta to the pan and toss until well coated with pesto. Salt to taste, and serve with Parmesan and fresh basil.

Recipes and photos courtesy of Mina

Coastal: 130 Recipes from a California Road Trip

California, California Wine, Uncategorized

“Deep and meaty but also super bright with veg, Vietnamese bánh mì are perfectly balanced,” writes Scott Clark who with Betsy Andrews wrote Coastal: 130 Recipes from a California Road Trip, a fun cookbook about his adventures owning Dad’s Luncheonette, a historic train caboose turned restaurant on California’s narrow winding Highway 1, the coastal two-lane road traversing the cliffs above the Pacific Ocean in Half Moon Bay.

“They just do all the things you want in a sandwich,” continues Clark, who loves the food scene in this region of California. “I make a loose, ground pork sausage for my riff. It gives me a sausage roll vibe, and sausage rolls are near and dear to my East Coast heart. Generally, the carrots are vinegar-pickled on bánh mì, but an overnight lime bath really punches them up. Serrano chile and a gingery mustard give it a kick, while fish sauce brings the funk. Then you load up your sandos with herbs and vegetables. It’s a full-on drippy, multi-napkin meal. And that’s what we want. That’s the answer.”

Peppery Sausage Bánh Mì

Time: 30 minutes active; overnight total

Yield: 3 monster or 4 reasonably sized sandwiches

Special Gear: Meat grinder, if using

Ingredients:

Pickled Carrots

2 carrots, peeled and cut into thin matchsticks
1/2 serrano chile, cut into thin rings
Fresh lime juice to cover (from 3 or 4 limes)

Sausage

4 ounces slab bacon
1 pound ground pork
1 ½ tablespoons fish sauce
1 tablespoon fresh lime juice
1 tablespoon grated fresh ginger
2 teaspoons grated garlic
2 teaspoons freshly ground white pepper
1 ½ teaspoons toasted sesame oil

Ginger Mustard

1/2 cup Pickled Mustard Seeds (recipe below)
1/2 teaspoon grated fresh ginger

Sandwiches

1 baguette, split lengthwise
12 crisp, just-washed romaine leaves
Half a cucumber, cut into thin matchsticks
1 bunch fresh cilantro, tough stems removed

To make the pickled carrots: In a medium bowl, mix the carrots and serrano, then add enough lime juice to cover them. Put the veg in the fridge to marinate overnight. They’ll keep, in the fridge in an airtight container, for up to 1 week.

To make the sausage: Using a medium die on your meat grinder, or pulsing in a food processor, grind the bacon. Put the bacon in a medium bowl, add the pork, fish sauce, lime juice, ginger, garlic, and pepper, and use your hands to mix everything together until it’s well combined. Cover it and stow it in the fridge to marinate for at least 1 hour and up to overnight. In a 9 in [23 cm] cast-iron pan over high heat, heat the sesame oil until it’s smoking. Add the sausage mixture, knock the heat down to medium-high, and fry it, stirring and breaking it up with a wooden spoon, until all the liquid has released and it’s well-seared and crumbly, 10 to 12 minutes. Use a slotted spoon to transfer the sausage to a medium bowl.

To make the ginger mustard: In a blender or a food processor, combine the pickled mustard seeds and ginger and blitz them together for 30 seconds.

To make the sandwiches: Generously smear the ginger mustard on the cut sides of the baguette. Pile the sausage on the bottom half of the baguette, then top it with the romaine leaves, cucumber matchsticks, a generous amount of pickled carrots, and a heaping pile of cilantro. Cut into three or four pieces and serve.

Pickled Mustard Seeds

Good stadium mustard is tangy and spicy but a little sweet and earthy too. With all that going on, it’s addictive. That’s what you get with these pickled seeds. They make so many foods that much better: runny eggs, rare steak, roasted marrowbones. Whole pickled mustard seeds slammed on a buttery bun with a sausage right off the grill? Boom! That is it.

Time: 30 minutes active; 2 days total

Yield: 2 cups

1 cup whole yellow mustard seeds

1 cup champagne, white balsamic, or apple cider vinegar

1 cup g] packed dark brown sugar

1 Tablespoon kosher salt 4 bay leaves

Rinse the mustard seeds in a fine-mesh strainer until the water runs clear. Transfer them to a medium bowl, cover them with 2 cups of cold water, and leave them on the countertop to steep overnight.

In a medium saucepan over medium-low heat, simmer the remaining ingredients, along with ½ cup of water, stirring to dissolve the sugar. Drain the seeds, then add them to the saucepan and bring them to a boil. Knock the heat down to a rumbling simmer and cook for 20 minutes. The seeds will plump. Let the mixture cool to room temperature, then pour into a jar, screw on the lid, and chill for 24 hours before using. The seeds will keep, in the fridge, for at least 1 month, and they only get better with time.

A Hidden Gem in Southwest Germany’s Black Forest

Uncategorized

Nagold is one of Germany’s “small-town pearls” offering a peaceful escape, idyllic scenery, a poet’s trail, punting and time for dreaming.

Tucked between rolling hills and dense forests, the charming town of Nagold in southern Germany is a destination waiting to be discovered.

With its fairytale half-timbered houses, breathtaking castle ruins, and welcoming locals, Nagold captures the heart of every traveler looking to experience the authentic soul of the Black Forest.

Atop a hill overlooking the town, the majestic Hohennagold Castle invites visitors to walk in the footsteps of medieval knights and nobles. The panoramic view from the ruins of the castle which was built in 1102 and known locally as the Old Castle or Altes Schloss, stretches far across the Nagold Valley and is the perfect backdrop for unforgettable memories. Down below, Nagold’s historic town center enchants with narrow lanes, boutique shops, and cozy cafés. It’s no wonder Nagold has been recognized as one of Baden-Württemberg’s “Kleinstadtperlen” (Small Town Pearls)—a title reserved for places that combine culture, beauty, and hospitality in one unforgettable package.

Throughout the year, there are many kinds of events, including the garden show, the toy convention, the midsummer festival, the Celtic festival, theater performances, street fairs and food markets. There are many lively opportunities for visitors to dive into the local culture. This year, from October 2025 to March 2026, Nagold will be hosting diverse classical music concerts with top-notch regional musicians.

The year ends on a high note on the second weekend of Advent (December 5–7, 2025), the Nagold Christmas Market transforms the historic town center around the market square into an enchanting storybook winter wonderland with over 80 beautifully decorated huts, fragrant mulled wine, and roasted almonds, inviting young and old to enjoy a pleasant get-together. And, from Easter to October, the little train through the park is a delight for children (and, many times, their parents too).

Also a paradise for outdoor lovers. In Nagold, hikers and cyclists will discover an extensive network of scenic trails such as the Seven Hills Trail, the Nagold Valley Cycle Path, and the newly opened Mörike Trail. The latter, a special route, honors Eduard Mörike, the famous German Romantic poet and novelist who once stayed in Nagold for a health retreat with his friend, pharmacist Gottlieb Zeller.

The Mörike Trailwinds through serene forests, mysterious “lost places,” and historical landmarks—inviting travelers to step into poetry and time itself. After all, Germany is the land of poets and thinkers, and here, you can feel it in every step. Be sure to spend time in the Visit Zeller-Mörike Garden, which is free and open to the public and a short walk from downtown.

With easy access to major cities like Stuttgart and Tübingen, and a strategic location at the gateway to the Black Forest, Nagold is the ideal base for a European adventure–one that impacts our soul with stories, scenery, and an immersion into a different world.

For more information, contact Victoria@vklarsoncommunications.com

Simple Pleasures: Incredibly Craveable Recipes for Everyday Cooking

cooking, Uncategorized

“I have a couple of salmon recipes that are my go-to for those nights when I want to make something nourishing yet fun and delicious,” says Jodi Moreno about her recipe for Salmon Puttanesca, which appears in her newest cookbook, Simple Pleasures: Incredibly Craveable Recipes for Everyday Cooking (Gibbs-Smith). Moreno, a chef, culinary consultant, and food stylist, notes that this recipe checks off all the boxes and is quite simple to make.

“Full of all my favorite flavors—salty capers, briny olives, and anchovies—it’s no surprise that this is one of my staple recipes,” says Moreno, who is also the author of the James Beard-nominated cookbook, More with Less: Whole Food Cooking Made Irresistibly Simple.

The very elegant Moreno emphasizes simplicity when it comes to her cooking style, but that doesn’t mean plain or boring; her food is about the flavors and that’s also very apparent in her recipe for Sesame Crunch Chicken Salad with Marinated Cucumbers.

“This super-refreshing, satisfying salad has so many layers of flavor and texture,” she says. “By individually dressing each tier of the salad and layering them in a specific order, each bite is bursting with unique flavors. While the layering is super important, you can stray from the recipe by swapping out or adding certain ingredients. If there is another veggie you want to add to the salad, julienne it and throw in it with the cabbage. And if you want to substitute tahini (for an extra sesame kick) or plain whole-milk Greek yogurt for the mayonnaise in the dressing, that would be great as well—just make sure if you’re using tahini to thin it out with about 1⁄3 cup water before mixing with the other ingredients.”

The following recipes are from Simple Pleasures: Incredibly Craveable Recipes for Everyday Cooking by Jodie Moreno. Photography by David Alvarado. Reprinted by permission of Gibbs Smith Books.

Salmon Puttanesca

SERVES 2

5 garlic cloves, minced
3 oil-packed anchovy filets
2 teaspoons dried oregano
1⁄4 teaspoon crushed red pepper flakes
6 tablespoons vegetable oil, such as sunflower or grapeseed, divided
2 (8-ounce) skin-on salmon filets
Kosher salt
Freshly ground black pepper
2 tablespoons tomato paste
1⁄2 cup water
2 tablespoons capers
1⁄2 cup kalamata olives, pitted and halved
1 tablespoon fresh lemon juice

TOPPINGS + ADDITIONS

Fresh lemon juice
Lemon slices
Chopped fresh flat-leaf parsley
Minced fresh chives

TO PREPARE THE PASTE for the sauce, place the minced garlic and anchovies on a cutting board and mince them until you create a very smooth paste. Add the oregano and crushed red pepper flakes and mince them in as well. Transfer the paste to a bowl and stir in 4 tablespoons vegetable oil, and set aside.

PAT the salmon dry and season lightly with salt and black pepper. Heat 2 tablespoons vegetable oil in a large cast-iron pan (enough to coat the bottom of the pan) over medium-high heat. The pan should be hot enough so that the salmon sizzles when it hits the pan. Add the salmon, skin side down, cook for 2 to 3 minutes, flip, and then cook for 2 more minutes. Transfer the salmon to a plate while you cook the tomato sauce.

USING THE SAME PAN and oil you just cooked the salmon in, lower the heat to medium low, and add the anchovy-garlic paste. Cook for approximately 1 minute while stirring, until fragrant. Add the tomato paste and cook for another 1 to 2 minutes. Add the water and stir until everything is combined. Next, add the capers, olives, and lemon juice. Taste and season if necessary. Lastly, add the salmon back to the pan. Cover and cook for 4 minutes for medium rare or 8 minutes for medium well. Transfer the salmon to serving plates along with the sauce and finish with the garnishes of your choice.

Sesame Crunch Chicken Salad with Marinated Cucumbers

SERVES 4

FOR THE CUCUMBERS

1 to 2 baby cucumbers, thinly sliced (about 1 cup)
1 tablespoon neutral vegetable oil, such as grapeseed or sunflower
1 tablespoon seasoned rice wine vinegar
1⁄2 teaspoon kosher salt

FOR THE DRESSING

1⁄3 cup mayonnaise
1 tablespoon seasoned rice wine vinegar
1 teaspoon soy sauce or tamari
1 teaspoon sesame oil

FOR THE SALAD

1⁄2 roasted chicken, meat pulled from bones and shredded (about 2 cups)
1⁄2 head green cabbage (about 4 cups)
3 scallions, thinly sliced
2 radishes, thinly sliced
1 jalapeño, seeded and finely chopped
1 tablespoon neutral oil
Kosher salt
Freshly ground black pepper

TOPPINGS + ADDITIONS

10 fresh mint leaves, thinly sliced
10 fresh basil leaves, thinly sliced
2 tablespoons toasted sesame seeds

IN A SMALL BOWL, toss the cucumbers with the oil, vinegar, and a pinch of salt and let them marinate for approximately 15 minutes while you make the rest of the salad.

TO MAKE THE DRESSING, place all the ingredients into a small bowl and whisk to combine.

ROUGHLY CHOP the shredded chicken. Transfer to a large serving bowl along with cabbage, scallions, radishes, jalapeño, and 1 tablespoon neutral oil. Season to taste with salt and black pepper. Pour the dressing over the chicken and vegetables and toss to combine.

TOP with the marinated cucumbers, mint, basil, and a heavy sprinkle of the sesame seeds. Serve immediately.

Get it While You Can: Mōcean™ Taps Pan-Asian Heritage to Launch World’s First Durian-Flavored Energy Drink

Botanicals, Cultural Immersion, Drink, Tropics

The ultra-premium brand that introduced the Eastern botanical Shiso to the global energy drink market does it again with the LTO flavor known for starting wars and ending marriages

Mōcean™, the wellness energy drink for anyone who has outgrown neon-colored battery acid marketed to kids, announced the world’s first durian-flavored energy drink. The LTO edit draws on the Filipino heritage of Co-Founder and Master Brewer Tony Vieira whose expertise has produced some of North America’s most iconic beverages and now, apparently, its most polarizing.

The “King of Fruits,” carries a flavor devotees describe as “complex,” while others suggest it is “reminiscent of a dead cat on an Arizona highway.” Across Southeast Asia, durian is banned from public transit, hotels, and airports. People I know who have smelled it, well, well let’s just say that they’re very descriptive. But then like many things, it’s worth a try.

“Durian wasn’t just a fruit in my family. It was a first-class spectacle,” said Tony. “My mother would crack one open and half the neighborhood would show up. The other half would call for cadaver dogs.”

Mōcean™ sources its durian via triple-sealed containment vessels originally designed for biohazard transport and a fulfillment team staffed exclusively by workers without a functioning sense of smell.

“We’re not here to play it safe,” said Co-Founder Christian Vieira. “We put the word ‘ocean’ in our name and launched a flavor that could get us banned from a cruise ship.”

Harvard University’s Behavior Sciences Lab administered the controversial Triple Blind Rorschach-Keller protocol on one hundred core Mōcean™ consumers. Former MLB pitcher Sidd Finch, who wishes to remain anonymous, stated: “I’m struggling. My Tibetan upbringing would have me focus on the positives… but this drink’s aroma could make a maggot puke.”

In response, Tony stated that “A prophet is never recognized in his own lifetime.”

Mōcean™ Durian will be available in extremely limited quantities at www.drinkmocean.energy on April 1, 2026. One day only secure yours before the flavor “disappears forever, or until we lose another bet.”

About Mōcean DrinkWerx

Founded by Tony and Christian Vieira, Mōcean DrinkWerx is a functional energy drink company dedicated to immunity and wellness through premium, taurine-free formulations. Inspired by Eastern botanical traditions and backed by Tony’s 36 years of expertise, Mōcean™ creates energy drinks for health-conscious adults. Four core flavors available: Mandarin, Blueberry Pom, Strawberry Guava, and White Peach.

For more information about Mōcean DrinkWerx, visit www.drinkmocean.energy.