Sweet and Spicy Swiss Chard

INGREDIENTS
1 tablespoon olive oil
1 bunch rainbow chard - leaves and stems separated and chopped
1/3 cup chopped yellow onion
2 (1/4 inch thick) slices fresh ginger root, peeled and julienned
salt and pepper to taste
1 tablespoon maple syrup

METHODS
Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.
--from allrecipes

拌蕨菜 Fiddlehead Ferns

INGREDIENTS
蕨菜500克，蒜片25克，精盐4克，胡椒2克、干辣椒20克，麻油25克，芝麻20克

METHODS
1、蕨菜切段；干辣椒切末，蒜片待用；
2、炒锅内倒入麻油，烧至四五成热时，放入辣椒末和蒜片，炸成棕色，倒入蕨菜拌炒；
3、将蕨菜加入精盐、胡椒、拌匀，洒上芝麻，即可装盘。
--from 学做韩国菜

枸杞菠萝银耳汤

INGREDIENTS
枸杞子15克，菠萝150克，银耳(干)15克，冰糖50克

METHOD
1.　将枸杞洗净，用温水泡软；
2.　菠萝去皮挖去丁眼，洗净后切成小块；
3.　银耳用温水泡软泡发，洗净后摘去根蒂，撕成小朵待用；
4.　锅内倒适量清水，放银耳用大火烧开，改小火焖煮1小时；
5.　再放入菠萝块、枸杞煮10分钟，加冰糖，待冰糖煮化即可。
-- from 天天美食

老北京小吊梨汤

材料：
大个雪花梨1000克
水发银耳120克
冰糖120克
青梅60克（增加清香的口味）
枸杞适量。

做法：
1、把梨用水洗净，削成大片待用，注意连梨皮一起，因皮中含有丰富的营养，而且能增加汤色；
2、锅中加水2000克，水烧开后先下银耳中火煮10分钟，再下入其它配料，(梨水比例1比2，水多了味道不够香）
3、小火煮1小时，待水煮下三分之一左右即可出锅饮用。
-- from 昆山美式网

Dates and walnut snack

Pitted dates. Macerate in food processor;
Add walnuts or pecans, chop and mix;
Mix further by hands.
Roll the mixture into a log and wrap it in plastic;
Let it sit in the fridge for a couple of hours or even up to a week.
Serve alone or with shortbread.
--From Food Chronicles

麻辣蚕豆

材料：蚕豆500克，香葱2棵，生姜1小块，花椒1小匙
调料：食用油30克，辣椒粉1／2大匙，精盐1小匙，白糖1／2小匙，味精1／2小匙
做法：1、将嫩蚕豆洗净沥干；葱、姜切成末。 2、锅内放油，烧热，投入葱、姜末煸出香味时，加入蚕豆翻炒匀，再加精盐、白糖、水、辣椒粉，继续炒1分钟左右，加味精、花椒炒匀即成。
--from 美食家

蒜烧平菇

INGREDIENTS
新鲜的平菇500克，蒜1头，酱油2汤匙，绍酒1汤匙，胡椒粉、盐、淀粉、鸡粉适量。
METHODS
1、平菇洗净，撕大片，投入沸水中烫透，取出挤干水分。蒜切片待用。
2、起油锅，在油温热时，下蒜片爆香，烹入绍酒、酱油，加鸡粉和适量水，随即下平菇、盐、胡椒粉，烧开，转用小火慢烧，把平菇烧透入味，勾入水淀粉即成。
- from foods1

八宝粥

1。芸豆、苡仁米、大麦米、莲子：in slow cooker high for 4 hrs
2。水发银耳、玉米渣：2 hrs
3。枸杞、糯米、百合、枣：0.5-1 hr

Venetian Marinated Rib-Eye

INGREDIENTS (4 servings)
1/2 bottle rich, full-bodied red wine, preferably Amarone
2 tablespoons sugar
6 whole cloves
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
1 teaspoon orange zest
2 8- to 12-ounce rib-eye steaks, about 1/2-inch thick
Salt and pepper.

METHODS
1. Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, nutmeg, cinnamon and orange zest, and remove pan from heat to cool.
2. Put steaks in a large baking dish and pour marinade over them. Marinate steaks in refrigerator for at least several hours and up to three days.
3. Take steaks out of the marinade, season with salt and pepper, and cook them in a very hot skillet, about 2 minutes each side for medium rare. (You can grill or broil them if you prefer.) Slice the meat about 1/4-inch thick and serve.
--from NYT The Minimalist

新宠宝刀

有一阵想买把Santoku刀，可一是家里不缺刀二是也没有看上哪把，何况法式刀也早用顺手了，也没细看。几个月前在附近的WS看上一把刀，当时店里缺货，也就作罢。上周又看上一把旬的，还是缺货，说一个星期内会进货，我想想到时大概兴头就又过了。不想之后的一周每次做饭都会想起那把刀，平日最烦打电话的，这次竟然打电话询问起来，依然没有。到昨天，一周了，决定不再坐等，打电话去另一间mall里，有，请他们给留出来。

到底也没等，放下电话就去了，七八英里远吧。不知上次来是什么时候了，忽然后悔电话里忘了问店在mall的什么地方。经济不好，逛mall的人可不少，转了很多圈才找到停车位，边找边想自己干嘛没事儿凑周末的热闹。不过要是大家没了工作没事干都来逛店，那平日人也少不了。Mall内也一片欣欣向荣。很幸运，WS就在我停车的这一端，不必迂回，直奔主题。拿到了刀，摩挲一通，又对着刀锋一阵凝视，售货员都有点儿不耐烦了。长条盒子，售货员要给装进一个大纸袋里，我说，哎，不用了，省个袋子吧。就拿了刀盒出店奔停车场。想着自己什么都不买店也不逛，买把菜刀拿了就走，不知怎么一下子就想起最近VT的案子，警方在朱的家里找到有买菜刀的收据等等。。。

晚上包饺子，刚学来的紫菜虾仁馅儿，挺简单的，都一样样切出来，发现这把刀——太好用啦。我的刀工立涨，难怪说必先厉其器哪。如此看来，电视上，Sushi bar里那些大厨们令我羡慕的刀工手艺，也不是那么可望不可及。或者这也是日式刀与法式刀的区别，刀刃一个15－18度，一个20－22度。我的Wüsthof chef's knife看来只能委屈呈基本退役状了。给A看我的新宝贝，他立即做自我保护状。跟他说，旧刀归你了，不许用我的新宠啊。

紫菜虾仁馅儿：
虾仁、鲜香菇（代原菜谱中的鸡胸肉）、紫菜大致等量。虾仁香菇切碎，打入鸡蛋两个，拌料酒、盐、胡椒粉、一勺生抽、香油；紫菜撕碎，不必过水，直接拌入馅儿中。即可。

凉面

Noodle
1) 1 box of whole wheat think spaghetti, boil in salted water and drain

Veggies
1) 1 pound sugar snap peas
2) 2 red bell peppers, cored and seeded, and thinly sliced
3) 1/2 pound bean spouts

Cook the Veggies
1) Bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender.
2) Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
3) You may cook the peppers or not cook it. Up to you.

Ingredients for the Dressing
1) Kosher salt
2) 1/4 vegetable oil
3) 1/4 cup rice wine vinegar
4) 1/3 cup soy sauce
5) 2 tbs dark sesame oil
6) 1 tbs honey
7) 2 garlic cloves, minced
8) 1 tsp grated fresh ginger
9) 2 tbs toasted white sesame seeds, divided
10)1/3 cup smooth peanut butter

Mix the Dressing
For the dressing, whisk together all the ingredients in a medium bowl.

Garnish
1)2 scallions (with and green parts), sliced diagonally
2)3 tbs chopped fresh parsley leaves

Finish and Garnish
1) Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture.
2) Add the remaining 1 tablespoon of sesame seeds, and scallions and the parsley and toss together.
－from coconuthead

萝卜

萝卜的多种做法

葱丝银鱼

用料:
1：冰冻小银鱼250克，解冻洗净沥水备用。
2：葱4根切丝。
3：绍酒1大匙，鱼露1大匙，糖1/2茶匙，盐1/4茶匙。
4：橄榄油2大匙，鸡精1/4茶匙。

做法：
大炒锅内放橄榄油2大匙置炉上，开大中火放入葱丝炒香，接着到入银鱼翻炒几下，喷入绍酒和剩余的3料和鸡精兜匀，炒至银鱼断生出锅。
-from 文学城 私房小菜

Korean recipes

Bibimbap
Hwedupbap: Raw fish with rice and vegetables
from Cooking Korean Food with Maangchi

Tuscan Yam Salad

INGREDIENTS (serves 4-6)
3-4 medium yams, peeled and cubed
3-4 roasted garlic (smashed)
1/3 cup caramelized onion
5-6 slices sun-dried tomatoes, chopped finely
10 leaves fresh basil, shredded
1 dash fresh ground black pepper
1 teaspoon balsamic vinegar
1/4 teaspoon of grated lemon rind
1/4 cup pine nuts, toasted
1/2 cup feta cheese, drained and crumbled

METHODS
1. Roast the yams in a little olive oil in a 375-400 oven until soft and a little brown on the outside, about 30 minutes (depending on how big the cubes are). Cool.
2. Mix remaining ingredients except for the pine nuts and cheese, and toss with the yams. Crumble in the cheese (if the cheese is too soft to crumble, use a fork to help it along; also crumbles better if frozen). Allow to sit in the fridge at least an hour to let the flavours develop (but will last several days in the fridge). Add pine nuts just before serving to keep them crunchy.
--from Recipezaar

Yellow Corvina / Yellow Croaker

Salted yellow corvina chaban from "Growing Up In A Korean Kitchen"

Yeonggwang is famous for its large production of croaker which Korean people choose one of the best presents for presents to other people. They are called these "rice thief" because of its wide popularity. Also, it is called Yeonggwang gulbi(meaning dried croaker) among Koreans. They originated from the Goryeo Dynasty. Yellow corvina moves northward from the East China Sea, where they spend the winter season, to Yeonpyeongdo Island, to spawn at the start of the thawing season. They spawn at sea in front of Chilsan, near Beopseongpo in Yeonggwang, between April 10 and 30, while moving northward.
-from wiki

Glazed Grilled Salmon & Pan Fried Tomato

10-12 oz 三文鱼，1 Tbsp 红糖(或蜂蜜)，1 Tbsp 酱油，Wasabi 适量根据口味，1 tsp 米醋 (original recipe)。
番茄厚片，撒dill weed，胡椒粉，几滴柠檬，沾蛋液，面粉／面包屑，煎 (original recipe)。

Broiled Mackerel with Ginger and Garlic

INGREDIENTS
4 (8-oz) mackerel fillets
2 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1 teaspoon turmeric
1 cup loosely packed fresh cilantro sprigs
Accompaniment: lime wedges

METHODS
Put fillets, skin sides down, in a lightly oiled large shallow baking pan.
Stir together ginger, garlic, lime juice, oil, salt, chili powder, and turmeric in a small bowl until combined well, then rub onto mackerel flesh and marinate 10 minutes.
Preheat broiler. Broil mackerel 5 to 6 inches from heat, without turning, until cooked through and lightly browned, 7 to 8 minutes. Transfer to plates with 2 spatulas and top with cilantro.
--From epicurious

Grilled Scallops And Nectarines Salad

INGREDIENTS
Dressing:
3 tablespoons fresh lime juice
1 1/2 teaspoons finely grated lime peel
1/8 teaspoon (generous) piment d'Espelette or chili powder
3 tablespoons extra-virgin olive oil
Fleur de sel (a type of sea salt)

Basil Puree:
3/4 cup (loosely packed) fresh basil leaves
1/4 cup extra-virgin olive oil
Fleur de sel

Salad:
24 large sea scallops, side muscles removed, patted dry
3 firm but ripe nectarines (white or yellow), each cut into 6 wedges
Olive oil, for brushing
1 1/2 cups fresh corn kernels, cut from 2 large ears of corn
24 grape or cherry tomatoes, halved
1/3 cup thinly sliced basil leaves
Fleur de sel

PREPARATION
For dressing:
Whisk lime juice, lime peel, and piment d'Espelette in small bowl. Gradually whisk in oil. Season with fleur de sel and pepper. DO AHEAD: Can be made 1 day ahead. Chill. Bring to room temperature before using.

For basil puree:
Blanch basil in small pot of boiling salted water 30 seconds; drain. Squeeze to remove as much water as possible, then coarsely chop. Puree basil and oil in blender until smooth. Transfer to small bowl. Season to taste with fleur de sel. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before using.

For salad:
Prepare barbecue (medium-high heat). Brush scallops and nectarines with oil; sprinkle with salt and pepper. Grill scallops until slightly charred and cooked through, about 2 minutes per side. Grill nectarines until slightly charred, about 1 1/2 minutes per side. Transfer scallops and nectarines to plate. Arrange 4 scallops on each of 6 plates. Toss corn and 2 tablespoons dressing in medium bowl. Toss tomatoes with 1 tablespoon dressing in another bowl; season to taste with salt and pepper. Spoon corn around scallops. Scatter tomatoes over corn. Arrange nectarine wedges decoratively on plates. Drizzle some dressing over scallops, then spoon some basil puree over. Sprinkle sliced basil and fleur de sel over corn and tomatoes and serve.

Ingredients: Piment d'Espelette is the ground powder of a small, dried, hot red chile grown in Espelette, France. It is available at specialty foods stores and from zingermans.com.
-From epicurious

玫瑰荔枝冰砂 Rose Lychee Sorbet

荔枝 Lychee：20粒 pieces，冷冻一宿 Freeze overnight
干玫瑰花 Dried rose buds：12
薄荷叶 Fresh mint leaves：4－5

放搅拌机中打碎 Blend all in the blender. Serve.