Recipe: Vietnamese-Style Spring Rolls — In Like a Lion: Feisty Spring Recipes from Brooklyn Supper

A central tenet of complementary flavors is “what grows together goes together,” and I find this is especially true of spring produce with its array of crisp, verdant vegetables and their delightfully pungent flavors. Vietnamese-style spring rolls (the vocabulary is tricky here, but I’m talking about the uncooked rice paper rolls that often go by “summer rolls” or “gỏi cuốn”) are the perfect vehicle for marrying all the best flavors of the season.

In this recipe, a simple nước chấm-style dipping sauce sets off the combination of carrots, radishes and their spicy greens, buttery lettuce, tender asparagus, fresh mint, sweet pea shoots, and green onions. The result is a playful, vibrant springtime snack with layers of crunch, sweetness, and spice.

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Don’t Throw That Away! 5 Recipes to Use Up Your Kitchen Scraps — Recipes from The Kitchn

I was telling a friend recently that I like to leave the oven open to cool in the winter — after I’ve turned it off, of course. My friend laughed and told me about her college roommate who did the same thing. His justification? “I already paid for that heat. It’s mine!” Exactly. I feel the same way about food: I paid for it, so I’m going to use the whole thing, or as much of it as I possibly can. To me, kitchen scraps are not only a source of nourishment, but they’re also a personal challenge.

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