Unauthorized 4-Day Kimchi
09.04.10 by served raw
Who knew fermented vegetables could be so appetizing … and versatile. Our recipe speeds fermenting so you don’t have bury a giant clay pot underground. Use them as a garnish, salad topper or a spicy midnight snack.
Read MoreNamu. We Love You Long Time.
07.30.10 by served raw
A self-dubbed contemporary American chef with Asian influence, Chef Dennis Lee shows us that Eastern food has no boundaries. From kimchi tacos, salsa, omelets and fried rice to pork skin pickles, the Namu kitchen is like fusion on crack, but legal and tasty.
Read MoreSteve & Maya’s Vegetarian Menu: Prepare to Drool
07.22.10 by served raw
If you think vegetarianism means wilted greens and flavorless tomatoes, lend us your taste buds. Mineral restaurant, a Mecca of non-meat cuisine, challenges every stereotype of vegetarian food. Their global-inspired recipes and layered flavors have the most ravenous of carnivores licking their plates.
Read MoreSloppy Joe Hits Puberty. Ooh, He’s Hot Now.
07.08.10 by Shirley
You know that dorky guy you used to make fun of in elementary school (we’ll call him “Manwich”), then you run into him on the street 10 years and one massively generous puberty later? Yeah, that’s what happened to this Sloppy Joe.
Read MoreFar Out (East) Sangria
06.24.10 by served raw
Consider these Asian-inspired sangria recipes as your modern-day magic-carpet ride. And you’ll never have to leave your back porch.
Read MoreAsian Fusion BBQ Party: Side Dish
04.28.10 by served raw
How do you make mushrooms sexy? That’s not trick a question. It’s easy when you splash them with some flavorful ingredients and singe them with flames. Our recipe uses portobellos which can be thrown on the grill, broiled in the oven or speared and held over your fancy fire pit. No rules, only fungus at its most delicious. Part 3 of 5.
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