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 }


Donut Time

by Kate on April 10, 2015


{ Warning: this is a propaganda piece about donuts. }

I can’t speak for my fellow editors, but for me there’s no better vehicle for decadent culinary pleasure than the donut. Donut versus cupcake? Donut. Donut versus pie? Donut. Ice cream? Waffles? Cake? Nachos? I choose donut, every time. Round, glossy, golden, puffy, colorful, textural … What’s not to love?

It only recently occurred to me that I could make my own donuts at home, and luckily there are so many great recipes online. The challenge is simply choosing which one. I’ve provided a variety of types here, as I know donut preferences may vary: cake or fluffy, baked or fried, creme-filled or sugared or glazed … You get the idea. There’s really no wrong option here, so pick one of these amazing recipes and make some donuts today.

{ Image above: ForYourArt’s 24-hour doughnut event at LACMA in 2012. Photo by David Gilbert }


 { Peanut Butter and Jelly Donuts, via Broma Bakery }


 { Pistachio Baked Almond Donuts, via Gather & Dine }


 { Chocolate Hazelnut Long Johns, via O & O Eats }


 { Pink Strawberry Mini Donuts by Lexy Ward, via Proper }


 { 15-Minute Donuts from Scratch, via Cooking Classy }


 { Banana Chocolate Chip Baked Donuts with Caramel Pecan Glaze, via Twigg Studios }


 { Strawberry Glazed Brown Butter/Buttermilk Doughnuts, via The Kitchy Kitchen }


 { Passion Fruit Malasadas, via Use Real Butter }


 { Baked Donuts, via Design Love Fest }


 { Could donuts look more joyous than this? I doubt it.  Photo by David Paul Schmit }

{ 1 comment }

Recipe Roundup: Breakfast Grains

by Kate on March 27, 2015


For many years I powered through the first eight hours of my day on nothing but coffee and meager snacks, and was always wondering why I felt achey, tired, cranky. I’ve only recently wised up, and now that I respect the role that breakfast plays in my daily life, I’ve been having a lot of fun experimenting with all the healthy options out there. Yet I have a confession to make—which is that when it comes to world of grains, I am a completely uninformed newbie. There’s more to it than cornflakes and Cheerios?

As my ignorance about whole grains is starting to lift, I want to celebrate with a roundup of amazing grain-based breakfast recipes. Oatmeal is of course delicious, but I never realized how many ways you can make granola: It is a culinary universe unto itself. And porridge? Millet? Spelt and amaranth and quinoa? So many options, and all remarkably easy to throw together with nut milks, spices, fruits, and nuts to make a nourishing, delectable morning meal. Breakfast, you’re blowing my mind.

{ Image above: Roasted Fig & Honey Millett Porridge via Fig & Honey }


 { Superfood Granola with Homemade Almond-Macadamia Nut Milk via Dolly & Oatmeal }


 { Coconut Cardamom Granola & Creamy Vanilla Pumpkin Seed Milk via Happy Hearted Kitchen }


 { Three Grain Blend & Breakfast Porridge via Edible Perspective }

anthologymag-blog-recipe-roundup-breakfastgrains-5{ Seriously Super Cereal via My New Roots }