I love watercress. Whenever I see them at the market, I buy them. They have a refined fresh grassy taste that’s reminiscent of spring – not as fibery as nettles nor as dull as spinach.
Tucked away in a strip mall in the Korean neighborhood of Federal Way, Daebak Wang Mandoo is a family-owned restaurant that specializes in Wang Mandoo.
Mandoo (만두) or mandu is dumplings in Korean. Wang (meaning king) mandoo (왕만두) refers to buns. Continue reading “Daebak Wang Mandoo”
Chinese restaurants in America (except those in L.A, New York and San Francisco) oftentimes try to serve everything on their menu, from stir-fries to hot-pots, from rice dishes to dumplings and noodles. Unless you know the chef’s specialty before hand and order accordingly, you are likely to be disappointed…that is, if authentic Chinese is what your are after.
Dough Zone is different and that is why they’ve been successful since opening in 2014. As the name indicates, they specialize in all things made with a dough, for instance these Shanghai-style soup dumplings, served piping hot at the table
Juicy Jian Buns (I order them to-go and eat them as breakfast the next day – twenty seconds in the microwave, they are good as new 🙂 ) Continue reading “Dough Zone”
Today is the first day of May. On my quick visit to the farmers market this morning, I was delighted to find a good variety of spring foraged ingredients, such as (pictured clockwise) devil’s club shoots, morel mushrooms, goose tongues, ladyfern fiddleheads, and sea beans.
On top of that, we have been getting nettles since the beginning of March, and ramps appeared early April, after Jeremy (from Forage and Found) returned from the East Coast. Continue reading “Ramps Dumpling”