by jessica yoon
A few summers ago, I was on a pavlova kick and it became my go-to dessert of the season. I had a great recipe that was delicious, and I never thought I’d want to make any tweaks, but here we are six years later with a new, and improved pavlova recipe on the site!
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I have a confession to make. It may not go over well, but I’m compelled to be honest. So here goes. My husband and I decided not to get a Christmas tree this year 😱. If you feel like we can’t be friends anymore, I understand, but if you’d like to know the why behind our decision, keep reading.
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My grandparents moved to the US in the late 80s and lived here for 25 years until they decided to move back to Korea. Although they were already in their sixties by the time they arrived in the States, my grandparents seamlessly adopted many local traditions into their lives–including cooking a very American Thanksgiving feast. In fact, I can say without hesitation that my grandma’s Thanksgiving dinner was on par with a Norman Rockwell painting, if not better? Her spread included a combination of the following: a stuffed turkey, pot roast, steamed king crab, sashimi, mashed potatoes, gravy, baked yams, corn, green salad, white rice, and kimchi. Yes, you read that right, there would often be a stuffed turkey, pot roast, and steamed king crab on the table all at the same time. It was the best.
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After I finished culinary school in Paris, I did an internship at a Michelin starred restaurant located on a small street right off the Seine. It was (and still is!) an artistic space that fused French, Asian, and Southeast Asian flavors together. One of my favorite things about the restaurant was its cooking style–most of the dishes were deconstructed and plated in a way that was abstract and expressive. There are very few occasions to cook like that at home, but when I was trying to figure out a way to quickly satiate an apple crisp craving for me and my husband, I took inspiration from my time at the restaurant.
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During the holidays last year, my husband and I hosted a big sit-down dinner party for his side of the family. We cooked a massive 15lb pot roast, made several different sides (including this hand salad), and ended with lots of sweet nibbles and a layered red-wine cake. But out of everything that we made, this simple mushroom rice was hands-down the favorite dish of the night. It was such a hit that we ran out mid-dinner, and one of my husband’s brothers texted me a few days later asking for the recipe.
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