Lyukum Cooking Lab > Blog > diet > lactose-free

Quince Poached in Riesling with Vanilla Pods

They dined on mince, and slices of quince,
Which they ate with a runcible spoon;
And hand in hand, on the edge of the sand,
They danced by the light of the moon.

Edward Lear — 1871 Nonsense Songs, Stories, Botany and Alphabets
“The Owl and the Pussy-Cat”

I’ve seen it at the Central Market almost always available but never considered buying because of the price. Then a month ago, I came to shop for something else to the H Mart, and its fragrance attracted me from the moment I entered the fresh produce department. I followed the perfumed scent and after a few turns found a pile of quince with smooth golden skin. It was impossible to miss and irresistible.

Quince is known as one the most difficult fruit to approach. It is tough to prep and long to cook. I’ve been thinking is there a way to cook it elegantly and effortlessly?

September 8, 2018
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Homemade Soba | Buckwheat Noodles

I thought learning how to make soba at Cooking Sun would be fun but impractical skill. How would I find proper buckwheat flour and soba making tools in the U.S.? Little I knew! This summer, soba became my favorite meal.

August 14, 2018
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Flowering Leeks | 韭菜 | jiǔ cài

Years ago, I discovered foraged ramps in the U.S. though available only matured, expensive, and very difficult to find. Unfortunately, matured ramps cannot substitute cheremsha, which is ramp sprouts from Kavkaz mountains. But flowering leeks can! Cooked the same way, I consider succulent stems of flowering leeks the second best. The recipe below is exactly how we prepared ramp sprouts in our family — simple and delicious. It works for the flowering leeks to the letter.

March 19, 2018
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Romanesco Salad with Israeli Couscous, Mushrooms, and Asparagus

Have you ever been served a dish with food so beautiful you felt it was a crime to eat it? Imagine a cook, who is so charmed by the natural beauty of raw ingredients and hesitates to cook them. That’s what I feel when I see Romanesco Broccoli. What is the best way to put it on a pedestal of our dinner plate? How to protect its color and shape? How to bring out its nutty flavor and crunchy texture?

January 16, 2018
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Heart Warming Winter Drinks: Mulled Wine with Pears

Do not, I repeat, do not drink this mulled wine during the day if you plan to do things. It’s a powerful way to release pressure from your life. This wine will make your head light, your legs heavy, your heart warm. You will want to sit in a chair, tucked with your cozy blanket, and watch Christmas fairytales about love and other wonders.

December 15, 2017
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Pumpkin with Mexican Chorizo

Every time I cook and eat vegetables with Mexican chorizo, I smile and shake my head in disbelief.

October 23, 2017
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Homemade Harissa

I divide all Harissa recipes into three groups: basic, variable, and exquisite ones. For basic harissas, the list of ingredients is shorter — dried chiles bring heat and fruity flavors, cumin and coriander represent spices, garlic (often sun-dried) adds pungence, salt, and olive oil. Variable harissas may include sun-dried tomatoes and fire roasted sweet peppers, onion, and herbs. Extra fancy harissas have an extensive list of spices and herbs and even include Damask rosebuds. My recipe belongs to the second category.

October 5, 2017
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Red Cabbage, Grapefruit, and Jicama Salad

Seven years ago, we came to San Francisco and spent the whole day with our friends, walking and talking. It was time for lunch when we were passing by the Ferry Building Marketplace. “You have to try this red cabbage salad!” — said my friend and led us to The Slanted Door

August 27, 2017
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Red Cabbage Salad with Shrimp and Corn

This recipe is one of my favorite salads with red cabbage. My Mom used to make it with white cabbage, imitation crabmeat, and canned corn kernels, dressed with mayo. After moving to the U.S., I eventually substituted white cabbage with red and an imitation crabmeat with the crustacean. Who cares about imitation when the real stuff is readily available? Love it dearly and still name it Mom’s Cabbage Salad.

August 27, 2017
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Tomahawk Steak

Tomahawk hypnotizes me. It enchants me. I go shopping for vegetables and shrimp but then see a tomahawk steak showcased at the meat department and come to a dead stop. I stand still and look at it for minutes. At its price. At its enormous useless bone, for which I will pay the price of meat. At its gorgeous marbling. At its 2 inches of thickness. I imagine how I carry it to the red hot grill and hold its bone with my two hands…

August 25, 2017
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