An office workers’ generous and budget-friendly lunch

Serves: Six Preparation time: 35 minutes Total time: 1 hour, 10 minutes1/4 cup dark raisins1/4 cup golden raisins1/2 cup Madeira or port wine1/2 cup boiling water6 boneless chicken breasts with skin1 tablespoon five-spice powder, divided2 teaspoons coarse sea salt, plus more to tasteFreshly ground black pepper, to taste7 tablespoons unsalted butter, divided3 large tart apples, peeled (with peels reserved), cored and cut lengthwise into eighths2 tablespoons all-purpose flour3/4 cup apple cider or

Ojingeochae is dried squid that’s shredded and processed with seasoning such as sugar and salt. It’s commonly enjoyed as a snack on its own and also used as an ingredient for a side dish. To make ojingeochae muchim, there are various ways Korean cooks soften this dried squid. I use a little bit of water to wet the squid to rehydrate. The squid will lose its flavor if submerged in water too long. Steaming the squid briefly works well too. For the seasoning, first make chili oil by mixing gochugar

Sushi is what comes to mind when you think of Japanese food, right? Makes sense, as sushi has long captured the American imagination, is fun to eat and generates billions of dollars in revenue, according to market studies. But what about Japanese food beyond that iconic dish?　Paris-based chef Maori Murota aims to broaden the West’s idea of Japanese cuisine with “Tokyo Cult Recipes” (Harper Design, $35), which offers 100 Japanese recipes from tamago, a rolled omelet, to chicken yakitori to spaghe

Vienna-Dutch coffee hybrid fronts a mish-mash of sips

Choose the right path -- so says the sermon, convocation and nature guide. But if a trailhead offers only one route, and you’ve hiked it every autumn forever, you’re good to go.Underfoot, your path is springy with pine needles. Overhead, it’s shady and cool. Ahead it promises water crashing a narrow canyon and a boulder, wide and flat as a piazza, perfect for a picnic.You walk. You talk. You find your rock, scrabble up and are met not with waterfall, but with flat field, and, in the distance, ab

Buchujeon is a savory pancake made with Korean garlic chives, or “buchu,” and it is a very common pancake in Korean homes. Buchujeon can be made simply with buchu, but I usually add thinly sliced onions to add delicious sweetness to the pancakes. You can also add thinly sliced perilla leaves (“kkaennip”) and/or chili peppers. If you like it a bit meaty, add some minced pork. When savory pancakes are seasoned with “gochujang” (red pepper paste) and/or “doenjang,” (fermented soy bean paste) they a

Bongpyeong boasts highest quality buckwheat

Chuseok is usually a time of gluttony. Meals during the Korean Thanksgiving holiday typically include copious amounts of the following: “jeon,” slices of vegetables, fish, or meat thinly coated in batter and grilled; “namul” or seasoned vegetables; “japchae,” vermicelli noodles with assorted vegetables and meat; and songpyeon or a type of traditional rice cake. Overwhelmed with inevitable leftovers, Chuseok observers often let them go to waste by forgetting about them in the fridge, or even wors

Here’s the thing about cake. It can help make or break a celebration.I say that because earlier this month I threw a bridal shower for my soon-to-be daughter-in-law, and of course I wanted to make the best impression. Special occasions require equally special desserts. But because I was doing all the cooking, I wanted to serve a cake that was relatively easy, and at the same time as beautiful as the woman who captured my son’s heart.I found a winner in this luscious two-layer cake developed by A

Brunch, cooking classes and collaborative events in one space

There are foods and dishes that are instantaneously identifiable with certain cuisines and become culinary symbols for whole countries: Italy and pizza, Argentina and steak, the US and hamburgers. If there were ever a dish that exemplified Korean cuisine it would most certainly be kimchi. Synonymous with the pungent spicy fermented foods of Korean cuisine, and currently enjoying its moment of fame having stepped out of a less than appealing light, kimchi has crossed many borders and palates arou

Cooked in many different ways, squid (ojingeo) is an essential and versatile ingredient in Korean cooking. Grilled squid is highly popular as street food or drinking snack food (anju), but it’s also popular as a main or side dish at home. I used a small variety of squid called hanchi, which has thin flesh and short tentacles. You can also use larger squid for this recipe. The squid are marinated in a spicy gochujang sauce which gives it an intense flavor with heat! Typically, the whole squid is

North Korean-style ‘injeolmi’ and rose-flavored ‘yaksik’ at new cafe