Desiree Brassert

Sometimes nicknamed “Chindu” cuisine, it’s the result of Chinese immigrants in India who adapted their recipes to local flavors and produced some of the happiest accidents of Asian-fusion. This sauce combines sweet soy, garlic, ginger, and spicy peppers. Ask your butcher for “muslos deshuesados,” or boneless chicken thighs. They will

This dish called Mujadara makes me think of a middle eastern version of “gallo pinto.” The caramelized onions are the key and they should cook until they reach the darkest brown without burning. Don’t forget the fun toppings listed below that will add panache to these humble ingredients. Ingredients 1

We once had a quaint little Peruvian restaurant downtown Quepos where this became my favorite chicken dish. It is creamy and spicy with an unusual mix of walnuts, Parmesan, and these orange “aji” peppers that can be found in produce markets from time to time. I have also found this

Living in paradise means you’re surrounded with exotic fruits such as the plantain. It is also a versatile cooking ingredient that is less sweet and more starchy then its cousin the banana. We know that they are loaded with brain-boosting nutritious benefits such as potassium, vitamins, magnesium, to name a

The compressed fruit pulp of the tamarindus indica tree is available in any produce store. Ask for “tamarindo,” pronounced just like the beach town in Guanacaste, or look for the brown packet as shown in photo. It is a popular ingredient in south Asian recipes; it has an incomparable blend

This is a refreshing salad with contrasting colors and textures. Try adding cooked meats, seafood, or roasted veggies for a perfect lunch bowl, or serve it alongside a composed meal. Ingredients 2 medium cucumbers, partially peeled (little spaces between the peeled strips), sliced lengthwise and then crosswise into little half

If you are able to find a perfect grill, preferably charcoal, don’t hesitate to try these classic Korean culinary delights. The bulgogi meat is sliced thinly and only needs a few hours to marinate. The kimchi is a fun science project to share with kids (and adults) and awaken our

First we must thank John Montagu (1718-1792), the 4th Earl of Sandwich, who had the genius idea of encasing cold meats in between two slices of bread so that he didn’t break from the gambling tables for a snack. Of all the inventive meat-and-bread creations since this historical milestone, the

This is a crowd-pleaser, and a creative way to serve leftover chicken (or other proteins). The rice vermicelli, shredded vegetables, sweet, sour, and spicy vinaigrette will make you want to finish the bowl. Ingredients 1/2 cup good quality soy sauce 4 tablespoons of vegetable oil for sautéing 2 tablespoons of

Ingredients 6 lbs of raw, seeded, and unpeeled pumpkin 3 stalks of lemongrass (just the bottom white part) 2 cubic inch knob of ginger 2 cubic inch knob of galangal if available 10 cloves of garlic 10 kaffir lime leaves if available 1 Tbsp. lime juice ½ C Nam Pla

I am often asked: what is tofu, and how is it used? Tofu is a bland looking and bland tasting hunk of soy cheese that nobody should consider a pantry staple unless you’re vegetarian, vegan, or lactose intolerant. But let’s reconsider for a moment. Tofu is actually a magical ingredient

Using leftovers from holiday meals is just another way to prolong the feast. Here, the turkey carcass and meat scraps can become a wonderful hearty soup to serve with rice and plenty of hot sauce. Ingredients 3 quarts of leftover turkey carcass stock 1 ½ cups of flour 1 cup

Korean gochujang paste is my new obsession: think of a blend of sweet and spicy miso paste. I’ve seen it once at the mini price store (some years ago sighhh), but it does exist in San Jose. If you find it, grab it and share it with your loved ones.