Here’s a nice, refreshing summer side dish! Miyeok, also known as wakame, is an edible brown sea vegetable that is highly nutritious. Dried seaweed is a staple in Korean pantries and it is used to make soups and salads year round. In its fresh form, miyeok is brown. You may see brown fresh miyeok sold in markets. It turns green when blanched in boiling water. You can use fresh miyeok for this recipe.  Once soaked, miyeok turns green, plump and is ready to be eaten. However, blanching it briefly

Semi-finalist chef signed on by modeling agency, helming a pop-up dinner

Look on the bright side: What with global warming sending our poor, precious planet into a hellbound death spiral, and summer's newly blistering temperatures turning your kitchen into Satan’s sauna, this is the perfect opportunity for you to spend a little more time outside at the grill. So grab your tongs, Prep Schoodents, and let’s grill us some vegetables.　Remember that the grilling of vegetables is not an impenetrable mystery like the true identity of Jack the Ripper or the whereabouts of D.

BORDEAUX, France (AP) -- For centuries Bordeaux has been the corporate center of French winemaking, known for luscious wines, elegant chateaus and shrewd wine-sellers. Now there's a new twist: More consumers want vineyards to use organic or sustainably farmed grapes, and so wineries are responding by mixing tradition with high-tech quality control.The vineyards at Chateau Haut Lafitte offer visitors a look at both the past and the future of winemaking. The vineyards date back to the 1300s, and t

Refreshing summer dish with a punch from the North

With temperatures sizzling, it’s time to break out the blender and start whipping up some frosty, fruity and flavorful smoothies.The beauty of smoothies is that you can add just about anything to them, from kiwi to carrots. And this time of year, there is no shortage of options.Great things to add are seasonal fruits like blueberries, blackberries, strawberries, figs, apricots, peaches, plums and nectarines. Others like to blend veggies into the mix, such as spinach, kale, squash and carrots.Nut

Chicken and shrimp craft burgers at new Seorae Village spot

Brillat-Savarin and I have been getting together — a lot. Not the man, who expired 190 years ago. But the cheese, which is immortal.Who can resist those square shoulders, that tender soul? Who can turn down the triple-cream brie named for Jean Anthelme Brillat-Savarin, the savant who said: “The discovery of a new dish confers more happiness on humanity than the discovery of a new star.” This is the wit who declared (in French, no less): “Tell me what you eat, and I will tell you what you are.”Wh

SACRAMENTO, California -- When Anne Miranda goes shopping for new clothes, she has to remind herself not to reach for a size 16.Now a slim size 6, Miranda said she still sees herself “as a fat person” despite losing nearly 34 kilograms three years ago. Adjusting to her new figure has been difficult at times, she said. So has keeping off the weight.“It was like Christmas every morning, putting on clothes and having them fit or even be too big,” she said of the period following her drop in weight.

The Millennium Seoul Hilton’s flagship international buffet and all-day-dining restaurant Cafe 395 is serving up Singaporean fare prepared by guest chefs from Singapore until Sunday.　Junior sous chef Koh Kwee Huat and chef de partie Pang Cheah Sing of the Orchard Hotel Singapore -- an affiliate of Millennium Seoul Hilton -- were invited to Seoul to showcase some of Singapore’s most iconic dishes at Cafe 395. Orchard Hotel Singapore’s chef de partie Pang Cheah Sing (Orchard Hotel Singapore)　“We w

Foreign visitors to South Korea chose "ganjang gejang," or raw crab marinated in soy sauce, as the most challenging Korean food, a survey showed Monday.According to the survey of 726 foreigners who visited the country between April and May, 508 respondents, or 65 percent, said the marinated crab is the most difficult dish to eat. (Instagram upload by seungtae.kim) Instagram upload by guun_95"Cheonggukjang," or soup made out of fermented bean paste, came second with 16.7 percent, followed by "san

Arm to table, local bounty sold in charming small batch-style