Food & Drink


I’ve been watching my grandmother and mother cook Korean food in the kitchen all my life. (Though hovering over them like an annoying gnat might be a more apt description for my behavior.) As everything was made from sight and taste, I learned that there would be no written family recipes passed down to me. I would have to learn by observation, taste, and lots of mistakes. Though I adopted their cooking habits, I didn’t realize how difficult it would be to figure out measurements until I wrote a few recipes in Issue No. 9 (“A Fine-Tuned Feast”).

When I found out about Selina Lee from SKYCreatives’ Banchan Workshop, I immediately signed up. It’s not easy finding Korean cooking classes. And more importantly, attendees cook from Selina’s recipes


Born in Seoul and raised in the San Francisco Bay Area, Selina is a graphic designer with a passion for cooking. At the workshop last weekend, Selina offered six recipes to choose from. The class broke up into pairs, each selecting two dishes to create. My partner and I made Korean Style Meatballs with Glazed Sauce and Sanjuk Kkochi (Korean style kebab). Though I also wanted to make the Korean Chicken Taco with Kimchi Slaw and the Buckwheat Noodle Salad. We were shown an egg technique demo, a Fluffy Rolled Egg, where I learned that I had been making it wrong all these years! After the demo, we tried our hand at making our own rolled egg.

Selina teamed up with Feastly which hosted the event in Berkeley, CA. If you’re in the Bay Area, she will be having another workshop, this time featuring Korean street food, in September in San Francisco.







{All images by Lisa Wong Jackson}


Strawberry Jam Tartlets

by Anh-Minh on May 21, 2015

StrawberryJamTartletsIf you’re still figuring out what dessert to make for a Memorial Day get-together, we’ve got just the thing: Melina Hammer‘s Strawberry Jam Tartlets.

The recipe was originally published in Issue No. 19/Spring 2015 of Anthology … but reader Christine contacted us after she noticed that the amount of butter seemed off. And she was right. After some additional testing, we realized that the pastry turns out better with 1/2 cup of butter—rather than the amount (2/3 cup) that was in the published recipe.

Below is an updated version of the Strawberry Jam Tartlets recipe. My mouth is watering just thinking about these!

Strawberry Jam Tartlets

Makes 24 tartlets

1 cup all-purpose flour, plus more for rolling
1/4 cup confectioners’ sugar
1/2 cup cold butter, cubed
1 free range egg
1/4 tsp freshly grated nutmeg
zest of 1 lemon
2-3 tsp heavy cream or whole milk

1 10-oz jar strawberry preserves
3 tbsp Grand Marnier, triple sec, or other orange liqueur
confectioners’ sugar for dusting (optional)

1. For the pastry: Place flour and sugar into the bowl of a food processor and pulse to combine. Add the butter and pulse just until the mixture has pea-sized bits throughout. Add the egg, nutmeg, and lemon zest, then pulse just to combine. If the mixture looks crumbly, add cream or milk one teaspoon at a time. Pulse again briefly until the dough comes together, then turn out onto cellophane, pat into a disk, wrap in cellophane, and refrigerate until firm, at least 20 minutes.

2. Preheat oven to 350°F. On a lightly floured surface, roll dough to 1/4″ thickness. Using a fluted cookie cutter about 2-1/2″ in diameter (slightly larger than the holes in a mini-muffin pan), cut rounds. Re-roll any scraps to make more tarts. Gently press the rounds into the mini-muffin pan, so that the fluted edges come up the sides. If the dough becomes too soft to work with, chill it in the refrigerator again before pressing into the molds.

3. For the filling: In a mixing bowl, stir the preserves and liqueur together. Drop a teaspoonful of the mixture into each pastry shell. Bake for 15 minutes or until golden. Allow tarts to cool in the pan for a few minutes, then carefully transfer to a wire rack to cool a few minutes more before serving. Dust with confectioners’ sugar and enjoy!

{ Image and recipe by Melina Hammer }


anthology-mag-blog-food-strawberry-roundup-7Strawberry season starts early here in California, and already I’m seeing the beautiful red berries pop up at local farmers’ markets. I fully intend to enjoy as many strawberry-filled days as I can this year—sampling jams, juices, sorbets, and more so that when peak harvest hits in summer, I’ll have my favorite recipes down to a science.

If you’re still looking for a fun Mother’s Day surprise, may I suggest whipping up a batch of fresh strawberry buttermilk ice cream, or showing up on her door with an almond cake piled high with red, glistening, plump strawberries? I can’t know for sure, but my guess is, she’ll be pleased as punch—strawberry punch, of course.

{ Image above: Strawberry Cream Cake via Simple.Pretty.Sweet }

anthology-mag-blog-food-strawberry-roundup-8{ Gluten-free Strawberry Mousse Mini-Tartlettes via The Kitchen McCabe }

anthology-mag-blog-food-strawberry-roundup-6{ Strawberry Goat Cheese Sherbet via My California Roots }

anthology-mag-blog-food-strawberry-roundup-5{ Strawberry Popsicles via Renee Kemps }

anthology-mag-blog-food-strawberry-roundup-1{ Strawberry Almond Cake via Gather & Dine }

anthology-mag-blog-food-strawberry-roundup-3{ Strawberry Buttermilk Ice Cream via  Fork To Belly }


Lemon Meringue Pie

by Anh-Minh on May 1, 2015


I am definitely a dessert person, but I prefer my sweets to be simple, not overly complicated with too many flavors and embellishments. Which is why this pie by Melina Hammer is right up my alley. Plus, I love that it comes with a heartfelt story, one that might just prompt you to whip this up for Mother’s Day. Of course, you could do a test run this this weekend, too! — Anh-Minh

One of my favorite desserts always on rotation is my mother’s lemon meringue pie. I have fond memories of her dabbing and twirling the meringue before sliding the pie into the oven for that golden kiss on its top-most surfaces, the final touch before we kids eagerly devoured it.

This pie is both rich and light. Its textural variety—with the crumb crust bringing it all together—is perfection. As far as desserts go, this feels like a great way to celebrate spring, and makes for a satisfying but not too-heavy end to any meal.

As I’ve encountered lemon meringue pies over the years I realize that her creation resembles a key lime pie more than the customary gelatinous lemon meringue pie—often similar to my mother’s in name only. I have never liked lemon meringue pies made with corn starch, which when used imparts a gelatin-like, bouncy filling.

Her recipe was passed to her from her mother and uses sweetened condensed milk. Its addition produces a filling more like lemon curd, and is fantastic in its custardy richness.

This time around baking the pie, I made a few tweaks. Some which I would repeat, and one that I wouldn’t. I normally use a typical pie tin, and this time around chose a fluted tart pan. It isn’t well-suited to a crumb crust. It worked out, but there were a few profanities uttered once I realized the extra work I made for myself. The other choices were great: I added an additional egg, I baked the crust rather than simply chilling it, and I baked the filling briefly to set it before adding the meringue, which, as it sat out, proved to be quite useful in preserving its shape.

As recipes go, this has stood the test of time and will be a favorite pie I return to forever. I hope you’ll love it too, making this lemon meringue pie delight a steady go-to in your own home.

Lemon Meringue Pie

graham cracker crumb crust

  • 9 full graham crackers – just over 1 ½ cups
  • 3 tbsp organic cane sugar
  • 1/3 cup butter, melted
  • 1 tsp cinnamon

pie filling

  • 1 tbsp lemon zest
  • 2/3 cup lemon juice (about 3 lemons)
  • 1 can sweetened condensed milk (choose organic if possible)
  • 4 free-range eggs, yolks and whites separated, yolks used here*

*Free range yolks have a more richly orange hue due to the variety in the chickens’ natural diet, and the yolks are more muscular, sitting much taller than regular flabby supermarket eggs. These are a better choice for all cooking.


  • 4 egg whites
  • 3 tbsp caster sugar
  • ¼ tsp cream of tartar
  1. Construct a pouch out of parchment paper, folding a sheet in half and then creasing both sides over a couple times to close them. Place the graham crackers inside the opening at the top. Lean your weight onto a rolling pin and rock back and forth, crushing the cookies into crumbs. Move across the pouch up and down, side-to-side. Check for stray larger pieces and repeat the process as needed. I enjoy the rustic quality of this toothier crumb, but if you prefer them more fine, just go over with the rolling pin a bit longer, or nix the pouch and give the crackers a whiz in a food processor.
  2. Empty graham crumbs into a mixing bowl. Add remaining dry ingredients and stir together. Pour melted butter in and mix to combine. Use a rubber spatula or the back of a spoon to spread and press the mixture evenly into the pie tin. Check for evenness, carefully pushing thicker areas thinner, and gently pressing to compact. Press along the sides of the tin to ensure the crust edge is even all around. Chill for at least a half-hour.
  3. Preheat oven to 350°F. Bake crust for 10-15 minutes, until lightly browned. Cool on a wire rack. Combine lemon juice and zest and whisk in condensed milk. Once incorporated, add the egg yolks and whisk to combine.
  4. Pour into room temperature crust and bake 10-15 minutes, until just-set and not browned at all. Cool again on a wire rack. This can be done a day ahead and placed in the refrigerator to chill, and bringing the pie as-is out from the fridge when you are ready to make the meringue. Two tips for meringue: Use a scrupulously clean steel, copper, or glass bowl, and do not attempt to make meringue on a humid day. The moisture in the air will prevent a light and airy meringue from forming.
  5. Add cream of tartar to egg whites. Beat with an electric mixer until just stiff enough to hold a peak. Gradually add sugar a tablespoon at a time and beat in between, until glossy, stiff peaks form.
  6. If you did make the pie a day in advance, preheat the oven to 325°F. Otherwise, lower temperature to 325°F. Scoop the meringue onto the pie filling. With sweeping motions, spread meringue to the edges, all the way to the crust. Use a rubber spatula to make swirling gestures in the meringue, and then bake for about 15 minutes. Start to check after 10 minutes on the doneness of the meringue—you’re looking for brown-kissed peaks, ultimately. Continue to bake if necessary, checking every couple minutes until ready.
  7. Cool on a wire rack, serve, and enjoy. See if you don’t devour every last bit.

lemonpie01 lemonpie02 lemonpie03 crust lemonpie04 lemonpie05 lemonpie07 lemonpie08 lemonpie09

{ Photos and Recipes by Melina Hammer for Anthology Magazine }


First We Eat

by Kate on April 24, 2015


I have recently become a workshop junkie, using most of my free weekends to take classes in everything from archery to sourdough bread-making. It’s a little daunting every time, to throw myself into a new group of people, a new place, and try something I’ve never done before. But all of those new elements add up to an adventure, where time stretches and I leave with new friends, and the glow of good time spent. In my searching for more, I came across First We Eat, a podcast and event series created and run by Eva Kosmas Flores and Carey Nershi, two talented food stylists, photographers, and bloggers on opposite coasts.

The duo has chosen some incredible settings for their workshops, including a turn-of-the-century saltbox home in Cape Cod and a lake house in the Swedish forest on the shores of Lake Koppan. The multi-day workshops include delicious communal meals, hands-on training in food styling and photography, and other fun activities like cheese-making or fly fishing. They are filling up fast, so head over to their site to sign up for what is sure to be an unforgettable experience.


 { The next open event is a Food Styling, Photography & Portrait Workshop set in Sweden. Click here to register! }


 { A workshop in Croatia will be coming in summer 2015! }


 { Eva’s recipe for a beautiful Oregano Honey Cake with Blackberry Buttercream. }


 { Carey’s Mustard Chicken with Celery Root Puree & Kale Salad }