Top Chef Newest Chef Kristin Kish

Can anyone replaced Padma Lakshmi? She was an unstoppable force of culinary nature for so long on the vastly popular Top Chef. Who can match her for style and verve? The answer is Kristin Kish, a  new breed of host. She's still a force to be reckoned with but in a different manner.

Regular contributor Kim Severson wrote about this latest addition in today's New York Times Food section. The show needs this fresh injection of new blood. Top Chef is getting older and up against a multitude of cooking competitions.Ms. Kish represents the third wave of hosts. She is different  than the usually chefs like Emeril LaGasse and Bobby Flay who brought the whole 'kitchen bro" onto the culinary scene. Ms. Kish is an gay Korean-American adoptee and a proud product of the Midwest. She also has an impeccable bacground, having co-authored a cookbook, ran a restaurant and appeared on other cooking shows. She's also on social media promoting different products.Chef Kish is really no stranger to the show. She won it back in 2013 and was clearly the heir apparent to Ms. Lakshni. Another likable aspect that viewers may see is her openness. According to Ryan Flynn, a senior executive president at NBC Universal which owns Top Chef's channel Bravo says it was a no brainer. Chef Kish was perfect for the position.

Her background id interesting. She was adopted by Michaigan company Judy and Michael Kish who made sure the young cook never forgot her roots.She ate kim chi, was introduced to a Korean exchange stident and was read The Korean Cinderella (the story was spray painted with scenes for a book in her restaurant while a Korean woman reads the story in Korean). She does grapple with the question of can someone who didn;'t grow up in a Korean family cook the cuisine? she spent her prize money from her Top Chef win to go to her homeland and learn about the food. It did help and she is coming to terms with it. Her background is strictly American taught , with a year at Grand Valley State University. From there  her parents sent her to Chicago' Illinois Le Cordon Bleu College of Culinary Art. Unfortunately she also self medicated as she also dealt with her sexuality and turning sonw cooking jobs she thought was beneath her. Her parents pulled the plug on the moeny they were giving her. They did give her one more chance. They found her a room in Boston and fromthere worked in a sloew of kitchens. fromthere it was onto Top Chef, thanks to ner mentor Barbara Lynch passing her name on to the show's  execs.All of this lead to the  thriving career she has now.

Kristin Kish is the shot in the arm that Top Chef needs. She 'll bring her own style but one that is relatable and fresh. Contestants and viewers can relate to her.

Entertaining Is My Love Language Your Guide To Parties

 Every home chef should have an entertaining guide, one that can help with every aspect of home party planning. Luckily there's a brand new book out that's a must have for home party throwers. It's perfect for gatherings large and small.

Dawna Pitts wrote Entertaining  Is My Love Language (Freisen Press 2023), a gem  of a book. It has everything , even how to prepare for a party .The book has an international vibe to it thanks to the author being born in Seoul , Korea . Her love of travel and international good food is evident.There are dishes with a nod to her Korean heritage along with dishes from France, Italy and  the Mediterranean. What I love is that she also includes the little things like the difference between  large and smaller forks and spoons, along with what plates are for each course. Another plus is that she includes water glasses which not even restuarants have these days.There are also how tos on writing the perfect place card - also important and what centerpieces to use for both large and small crowds. This section has excellent tips like try not to put out fragrant blooms . The aromas can interfere with guests' taste buds. She also has  tips on  house organization with telling readers how to have an uncluttered house and how to recycle everything  for a second use. However I think most hosts know how to look good for a party without her advice. That tidbit was just a bit condescending.

The recipes are interesting.They're grouped together so you can throw a party for any occassion . A summer birthday party can use her al fresco menu of mezze or hors d'oeuvres, grilled rack of lamb and an elegant overnight pavlova There's also tabbouleh and tzaki for extra dishes to this summery feast, reminiscent of Greece and the Middle East. Another fun, summery dinner is a salad buffet. Guests can choose from a variety of protein  like shrimp, turkey, and ham along with a a good array of veggies, cheese and bread. Ms Pitts puts an Asian twist on this with a bowl party. It's a salute to poke that Hawaiian classic full  of sushi grade fish like salmon and tuna and black seaweed or nori. The dessert for this is Yuja. jello ,a light gelatin made with citrussy Asian fruit yuja. Of course there are fun parties like  the sundae one with an array of ice creams, syrups and toppings. The breakfast get together is another neat idea with all the trimmings for a good hearty meal. There  are also inspiration tours tha include recipes. Ms. Pitts covers the globe with these, hopping from Viet Nam to France to Australia to name a few. The end of the book has interviews with party planners who give helpful advice.

All home chefs and party lovers should take a glance at  this book. Entertaining Is My Love Language is the definitive guide to anything party. Is it worth adding to your library? Possibly.

Not SO Local Hawaiian food

 What is Hawaiian food? it's not exactly local or indigenous. Think of it as an amalgam of various cuisines from far away Europe, Polynesia and Asia. It makes for interesting and delicious flavors.

Bon Appetit contributor and new one to the New York Times Food section, Elyse Inamine wrote about Hawaiian food in yesterday's section. Hawaiian food ia marriage of different cuisines from around the world. It first started between the Tenth and Twelth centuries  when Polynesians settled on the unihabited Hawaiian Islands.They brought taro, sugar cane and pigs, recognizable in today's cuisine. They created such isand standards as poke made with reef fish and kalua pig roasted un an underground oven. Yet the arrival of  British and American colonizers  dismantled the Hawaiian kingdom, supressed its 'c ulture and eventually attracted an influx of immigrants to work on plantations. The term locall is releatively recent , coming from a trial in which a white woman, Thalia Massie, a white woman living in Manoa, a Honolulu suburb falsely accused five mixed and mostly Asian men of rape.It started as a term of abuse but eventually was embraced by the locals. Now it also refers to the dishes which have a long hisoty of being fusion.

Yet what is Hawaiian cuisine? Islanders will tell you it's family recipes that have been passed down for generations. every family has their own versionTrue Hawaiian recipes are hard to come by. Nurse practioner and food blogger Relle Lum is trying to find them. As she states when the foreigners came everything Hawaiian was banned, even the hula. It's important to keep up whatever tradition that are left. She showcases such classics as squid luau with  stewed taro leaves as well as mochiko chicken which is a  blend of Japanese karaage and Southern fried chicken. There is also musubi  which is basically Spam sus    hi, with the meat placed on a bed of rice and wrapped in nori or black seaweed. Cooks on the island see a fusion of all the cuisines. At Tiffany's a popular restaurant, chef Sheldon Simeon has playful takes on local food. He infuses traditionaloxtail soup with the flavor of pho,, adding cinnamon , clove and burned ginger to teh broth. His fried chicken is steamed then fried , then sprinkled with  apowder flavored like sinigang  the sour Filipino pork stew. Other influences are Spanish , Filipino Korean and Japanese. So long asi t's ono, or delicious.

Hawaiian cuisine is everything. It's a historic , multi cultural mix.It's a palyful take on foods but also a devotion to all t hings Hawaiian.

Healthy And Delicious Instant Pot Recipes

 The Instant Pot has become a large part of a home chef's arsenal. There's a million recipes you can make with it. Now there's a new cookbook that features the healthy side of Instant Pot cooking, America's Test Kitchen Healthy And Delicious Instant Pot Inspired Meals With A World Of Flavor.(Penguin Random House 2021)

America's Test KItchen, PBS's highly informative cooking show has come out with another of their cookbooks, this time featuring healthy recipes cooked in this wonderful device.What is great about this compilation of recipes is that combined with the Instant Pot , you have healthier recipes made easier. The machine will brown and simmer. It also cuts the long cooking times of such food as black beans to a fraction of the  hour needed. There's also less clean up time too. The book also has tips for using older models as well as what other tools to use.  The authors point out that older Instant models have what's known as a moat at the pot's bottom. any oil used has a tendency to draw away from the center and get stuck in the sides. They recommend stirring to get a well blended sauce or gravy. They also explain the differences in release techniques and why it's important to adhere to the recipes.There are also pages demystifying the Instant Pot for beginners and a troubleshooting page.There are pages featuring how to create a tasty bowl from the base to the crunchy toppings.There are also tips for cooking proteins and how to present them, Home chefs should definitely follow the suggestions for adding flavor to the braising liquids and browning.

These recipes are great for eating healthy. The book starts off with healthy salad dressings and sauces with such recipes as pomegranate vinaigrette, pesto and harissa. There are also recipes for crunchy toppings like an everything bagel blend to quick pickled vegetables. The main recipes are not your typical healthy food fare. They are divided into the different meats and fish along with an extensive vegetarian section. There are shredded beef tacos made with chuck and spiced with ancho peppers and lager. It's served with a jicama slaw, Chicken lovers will enjoy soy sauce chicken cooked with Shaoxing wine and star anise. For a different change up try abgoosht , the Persian rustic stew of lamb and chickpeas. It also has the Persian add ins of Persian limes and tamarind. The only hard part is brining the chickpeas for eight hours. This is the perfect dish on a chilly fall day, as its' rife with a variety of flavors from saffron to turmeric.  The Instant Pot fish dishes are tasty as well. Mussels with red curry would be the perfect Saturday night meal while Salad Nicoise would make a nice Sunday lunch. Vegetarians will appreciate the braised tofu and lentils zinged up with Thai curry paste and the Korean influenced sweet potato glass noodles with portabellos and spinach, There's also a fiery chana masala too. The book ends with nutritional values for every recipe.

America's Test Kitchen Healthy And Delicious Instant Pot Inspired With a World Of Flavor

The New Restaurant Season Part One

 Every fall the New York Times Food section highlights the best restaurants in the city. That's not possible with so many good eateries that have closed since the pandemic. Now there's a new list that features not only the best of Manhattan and its' boroughs but also the entire country.

There are fifty well loved eateries in this country right now.Yes, you do have the big city places such as  The Anchovy Bar in San Francisco and New York's Atomix but you also have Blood Bros BBQ in Bellaire , Texas, a suburb of Houston. The first is known for its' fresh salty anchovy dishes( but no bagna calda!!!) along with fresh caught Pacific fish and seafood.Stuart Briozza runs it with the bread supplied by Nicole Krasinski of State Bird Provisions. Many know Manhattan's Atomix run by Korean born Junghyun and Ella Park because of its' museum like demeanor and has a purely Korean menu. There are flashcards or glosses of the dishes to be collected at the end of the meal. Everything ,from the uniforms to the tableware are designed by Korean and Korean-American artists. ON the other side of the spectrum is Blood Bros BBQ. QUy Huang and brothersTerry and Robin Wong supply fans with a combination of Vietnamese and Texas fusion with heavy African American and Mexican influences.There's brisket and baked mac and cheese along with brisket burnt end buns.

One happy addition is the historic Gage and Tollner located in the quaint neighborhood of Brooklyn Heights. Sohui Kim ,Ben Schneider and John Frizzel have revived this famous eatery that first opened its' doors in 1879. The grand dame of Southern cooking,Edna Lewis cooked and created there in 1988. The menu has such Gilded Age classics as Devils On Horseback and Oyster Rockafellar. Ms. Kim is the chef there and she puts a Korean spin on some traditional dishes as Clams Kimsino that has the jolt of kim ch9i in it. It's also a haven for cocktail lovers as well with Tom Collins and Sloe Gin Fizz. Other classic eateries are Philadelphia's Korshack's. They offer a pillowy soft sourdough bagel with a cream cheese made from mozarella rinds and goat's milk. There's also lox and Green Meadow Farm butter too to smear on as well as homemade chutneys. The city also has Laser Wolf owned by Mike Solomonov and Steve Cook which has an array of kabobs like lamb with fresh from the oven pita and two kinds of pickled cabbage. There's also pineapple grilled with schug a super spicy cousin of za'atar.

These are just a few of this country's best restaurants. Visit them this fall and get excited about them.The food is worth it as is the atmosphere during these cool days.

Just A Bowl Of

One of the easiest meals is one involving a bowl and a slew of good for you ingredients. It's not only an easy lunch or dinner to whip up but also a nutritious one.it can be made fresh or with ingredients. Another plus is that even novice chefs can create something delicious and complex.

Bowl meals are not new. Most of Asia have some form of this.One of the most famous and one that's gaining speed here in the States is bibimbap. It's a mix of fresh stir fried veggies and rice,topped with a fried egg. what is good with this is that it can be customized. Cabbage lovers can add both savoy and bok choy . Those who enjoy crunch can add some raw peppers and carrots. Meat lovers can tip it in their favor with extra chicken, beef, or pork, while veggie lovers can add extra greens such as kale and fiddlehead ferns,Bibimbop also gets some zing from Korean hot pepper paste or gochuchang. Rice is the base ,of this melding the flavors all together while being the grain requirement. For the dish, the veggies should be julienned however if you want to chop everything in bigger chunks you can. The same idea for the gochuchang. If it's too fiery then sub in soy sauce. It's still make the dish flavorful but won't have that mouth numbing bite. You can also get rid of the eggs as well and sub in rice noodles for the rice.

For a simpler bowl you can't get much simpler than polenta mixed with butter and Parmesan cheese. It's tasty, and filling, an easy hot meal for after a hard day's work. Again it can be varied. Sliced sausage can be added along with grape tomatoes and mushrooms.Shrimp goes surprisingly well with the grain and you can easily add it to cooked polenta. Chicken is another meat that can give the corn meal a boost.Even  left over polenta can be transformed into a tasty bowl , being reheated in the microwave with tomatoes, butter and/or cheese.An American spin on it is a grits bowl. This can even be made for breakfast with the addition of cheddar and butter. Like bibimbap, it can be topped with fried eggs for more protein.Breakfast sausage or bacon can also be tossed in. A grits bowl is also a good lunch or dinner bowl. Chicken and gravy could also work with it,. One of the simplest bowls to make is just taking plain white rice, topping it with beans and then build on it with meats, tofu and/or veggies. Black beans in sauce , topped with shredded cheese is  a tasty dinner. Stir fried steak and veggies , soaked in soy sauce would be a great topper for any wild rice variety.

A bowl meal is a filling one. It's also fun because favorite ingredients are added to create something unique. It's a chance to get creative with a simple container and just grains, proteins and veggies.

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Fall Food Trends

As with fashion food also goes through trends. Fall brings a variety of new flavors or spins on classics It's an exciting time  for foodies and gourmands alike.Apples are hot right now and oatmeal gets a new twist.

One of the best new trends is the brioche loaf. This is a take on the classic French  roll or bread, enriched with egg and a ton of butter.I first found this at the Super Foodtown in the Atlantic Highlands on a quick stop from the beach. I had never seen this before and had to buy it. The loaf was one of the best loaves I've ever eaten.It was phenomenal with Bonne Maman jam. Even though it has a sweet taste, it was still good supporting sliced London Broil in a sandwich the next day. Luckily my local Stop & Shop also carries a version of brioche bread, so I don't have to make the trek down the shore to get it.(although there are plenty of beach days left,so I probably will be visiting that particular Super Foodtown).Another trend is a returning one - pumpkin spiced lattes,both hot and cold.The hot is comforting , but I have qualms about a cold one. Coffee giant Dunkin Donuts is jumping on the apple bandwagon with a caramel apple cronut. This confection is stuffed with apples and then drizzled with caramel.There's also salted caramel coffee that combine's salty and sweet. This works for caramels and in ice cream but coffee is another matter (who wants  salty joe anyway?)

Another coffee giant,Starbucks isn't rolling out a new coffee flavor this fall, but a new oatmeal (!). It's a dark chocolate and caramelized banana flavor. You'd think it would be a kind of tart but no, It's not even made with fresh bananas but it's kind of like a gooey baby food. Chunks of dark chocolate and roasted almond are also added Unfortunately it has to be assembled by the diner too. It would just be better if it had been a tart layered with the other ingredients. Tamer offerings are their pumpkin cheesecake bar and a caramel apple pound cake. Apple seems to be everywhere, although it is the beginning of autumn. Stop & Shop also has jumped on the bandwagon. They're featuring their own brand of apple cinnamon waffles, that would be good with a drizzle of caramel and a puff of whipped cream or a pat of butter and a puddle of maple syrup.Apple cider vinegar will also be a big thing, not so much for the apple but it's a probiotic. It contains micro organisms that help in digestion along with stabilizing gut flora. Use it when making another fall culinary must have : Korean kim chee. This classic cabbage dish is making waves on all the autumn menus, with traditional galbo or American steaks.

Fall 2016 is coming soon. The trends, some delicious,some eye opening, are here already. Taste and embrace for an interesting .

Maangchi - You Tube's Top Chef

You Tube has given the world some amazing phenomenon since its' inception. There was Justin Beiber and those make up and hair whizzes  . Cooking, though has a few, but none as famous as Maangchi  aka Emily Kim. This Korean born home chef has turned her love of cooking into interesting tutorials for Korean cuisine lovers and other home chefs  Best of all, she's written a cookbook with her recipes that fans can copy and enjoy.

Chef Kim was interviewed in today's New York Times Food section by weekly contributor , Julia Moskin. Surprisingly she  didn't start off with cooking but rather gaming. Maangchi was actually the name of her avatar when she played City of Heroes. Her children urged her to another Internet activity, cooking videos. It was needed. According to Ms Kim, most Korean food videos were riddled with mistakes. someone had to amend that and she did, She has 619,000 YouTube followers , more than master chefs Ina Garten, Alton Brown and Martha Stewart.It lead to her newest cookbook "Maangchi' s Real Korean Cooking" (Rux Martin/Houghton Mifflin Publishng). fans not only tune into to watch her prepare classics such as the tasty beef bolgoki  and Korean fried chicken but to check out her lavish make up, tiaras, and leatherette shorts, Sometimes she'll sport fascinators , those funny hats worn at William and Kate's wedding but also rubber gloves tricked out with bling.. All her videos show her dashing around in four inch platforms. a  feat for anyone, let alone a busy cook,

Ms/ Kim was raised in Yeosu, a port city on the southernmost tip of the Korean peninsula. She came to the States in 1992 when her husband took a teaching job in Columbia Missouri This put her smack in the middle of the American Midwest where Asian food was mostly Chinese and catered to mid American tastes. She cooked for the Korean families that she counselled, giving them a much mossed taste of home.. Fast forward to her life now in Manhattan  to anew husband and a new career. Her videos and I have watched a few) are interesting and come with cute  and informative graphics. Anyone can follow them , even the most novice of home chefs. There are videos on the ancient art of fermenting used in making kim chee along with making gochujang or chile paste and doenjang  soybean paste.. This last requires salt and hay along with an electric blanket and a year to ferment. Easier recipes include the flavorful beef dish, the afore mentioned bolgoki, a chopped beef dish that features pears, sesame seeds and garlic cloves. There is also ssamjang the spicy Korean barbecue sauce, a marriage of the fiery , savory and sweet. This is perfect for any American  dish from ribs to wings.

There are a million You Tube stars but none shine as brightly as Maangcha or Emily Kim. Her easy to follow cooking demos are fun and informative. Her cookbook is going to shine just as brightly too.

A Culinary Trip To Korea

It's nice to take a break from the usual holiday fare. It's refreshing to have sushi or egg rolls, however after a while they too become stale or predictable. It's time then to try Korean food. It's a break from the usual Asian based fare with it's diversity of flavors, ingredients and textures. There's something for everyone from the meat lover to the sushi enthusiast.

Pete Wells, senior writer, at the New York Times Wednesday Food section went on an extensive  culinary tour of the Korean section in Flushing Queens. This borough of New York City is home to one of the largest Asian communities outside of Asia itself. Primarily known for its' large population of Chinese immigrants, it is also  gaining a sizeable Korean population as well.It is easily accessible both by car ,subway and bus  (although Manhattan too has good Korean restaurants) Mr. Wells sampled all the national dishes from kim chi to bulgoki,One of the best known dishes is kalbi or Korean barbecue. This is a marinated short rib that he sampled at Mapo Korean BBQ.The ribs are cut from the best, Black Angus and marinated for a long time until tender.It's best eaten in crispy squares and is one of the most flavorful in all the boroughs. For barbecued pork he suggests KangHo Dong Baekjeong. The owner  Kang Ho Dong.,a former Korean wrestler, comedian and variety show host  grills a pork collar, basically the pig's neck with sweet soy marinade.He also serves an unusual mix of eggs and corn with a cheese topping.Both dishes are very popular and are his signature dishes

One of the hallmarks of Korean cuisine is chicken,The Koreans have embraced friend chicken and elevated it to haute cuisine, especially at the restaurant ,aptly named Mad For Chicken.It is Mr Wells favorite chicken because of the way the crust is, puffy and golden, hovering just above the flesh,.It comes with a savory garlic sauce for dipping. Seafood lovers can go to Bada Story to try hwe or Korean sashimi.The Korean version is all about the texture which is crunchy and snappy along with being chewy. Interestingly enough, Bada Story starts off with fried fish fingers along with an on point seafood pancake.The highlight, though, is fluke draped over frosty ceramic cups , a textural combo of chewy and melty.Unlike the Chinese or Japanese, the Korean make a blood sausage.It is called soondae and it's actually pork casing filled with vermicelli.Pork blood is added for flavor and it can be eaten with chile salt as a tasty snack. They also are fond of black goat, which is first served with a chili paste and then , the leftovers are turned into a soup to be served as a second course.There's also rice porridge at Bon Juk and the traditional noodle fare at Geo Si Gi.

Take a break from the usual holiday fare with Korean. It is hearty enough for a winter's night but fun for an evening out with friends.It's a variety of meats and flavors, with a dose of heat and sweet on the side,

Giving Dinner Some Zing

Meat is a given at any meal.It's the basis of a week day meal .It's the star of a Sunday dinner. Yet ,a plain roast chicken or London Broil can be blamed and almost tasteless .The lifesaver to this is a good marinade.Add zippy or tangy bath and then you have a flavorful treat. Marinade for chicken can come in a variety of styles.The New York Times Dining section writer, Melissa Clark used Green Goddess salad dressing to her roast chicken recipe in her column has also used yogurt too.These can give tangy flavor ,especially when adding garlic and different types of spices.Personally Id prefer a lemon or lime juice mixed with olive oil for a fresher and more subtle flavor.You can also try a Caribbean jerk inspired one too using fiery chiles along with paprika for color. A beef or pork roast can also be spiced up with a well seasoned marinade.Most home chefs try teriyaki one,which is tasty.You can spice this up with a tablespoon of fresh chopped or shaved Ginger.Worcester sauce is another good ingredient, brining out the beef.s tender sweet and savory flavor.If you want to add some zing think about a spicy Korean or Szechuan inspired marinade.This can have just crushed peppercorns along with a mélange of different chiles for an exciting bite. your everyday roast doesn't have to be everyday.Liven up. Chocekn,or London broil along with any other meat with zippy zesty marinade.It's a great way making anordinary dinnernigthextra ordinary.

Winter Pickles

Pickling is usually a summer activity. It's an easy way to deal with extra veggies , especially with all kinds of cucumbers. However you can also pickle in the winter too, with root veggies . It  creates not only an interesting side but also a fun and different appetizer at parties too.

It was the subject of an article(and a really great informative video) in today's New York Times Dining section,Melissa Clark of A Good Appetite took radishes, the traditional kind and a cool melon looking one Radishes make the best pickles during this time of year because they're watery and are able to absorb the juices. She then sliced them and pickled them in an interesting Korean influenced brine.The added hot flakes gave it more zing than a usual kind.

This is an easy recipe for anyone .You can be more truer to form and add some anchovies or Korean fish sauce.vegans can leave that out and rely on the hot pepper  for extra flavor.Without the sauce it;s basically a dry brine with the  radishes tossed and then "marinated" in diced garlic and ginger.the pepper has to be flakes ,Using powdered may give you very fiery kind of pickles and may make for some dangerous eating For a hint of citrus , Ms. Clark added a bruised lemon grass stalk but you can also added kaffir lime leaves too.

This may not be the time for fresh pickles yet if you want them ,make them.This pickled radish recipe is the perfect one for pickle lovers as well as for those who want to liven up their late winter meals.These are easy to make and easy to love, thanks to their fire and and spice.

Your Food Your Heritage

There's a sure way of connecting anyone to his or her heritage and culture: food. The dishes our grandparents , great grandparents and ancestors brought with them from other countries are visual reminders that our past is always with us. They are not only our comfort foods but part of us.

This was a subject of an article in today's new York Times Dining section, The piece written by newcomer,Rachel L. Swarns tells about how certain families, including hers , preserve their heritage with handed down recipes. She is from the Bahamas, a  country rich in natural food resources.. Like Marcel Proust and his Madeleine's , its' the taste that reminds her of that balmy paradise . It's the tang of limes or the sweetness's of coconuts candy , homemade  and fresh. To be honest we all have good memories of family recipes. There's also a certain thrill in making them, knowing this is a direct link and even some insight into our family's world.

Ms. Swarns reached out to several children and grandchildren of immigrants. There were a variety of nationalities and sometimes she was lucky to speak with three generations. Some people made their family recipes with an American twist, updating it for their children. This was the case of Nena Vukanic, the daughter of Serbian immigrants. Her children like some of the family recipes like the bean soup. They nixed the stuffed cabbage. Others families interviewed were three generations of Korean family. The six year old daughter , Minah, who is half American too, loved all the dishes her mom Jo Hee Sisco and her grandmother Sook Lee made.Sometimes the family dishes often wound up along side of American classics on the dinner plate.

Who we are means everything to us. That includes our culinary heritage. Our ancestors not only gave us interesting sets of DNA and RNA but also interesting recipes too.