Hard to believe, but this entertainment businesswoman has "free time" in which she grows her own vegetables, "trolls local farmers markets," and develops recipes inspired by her favorite restaurants (which she proceeds to test on her son). Although edamame2003 owns up to her own timidity when it comes to what she considers overly adventurous eating, her son is her designated guinea pig who "promises to try anything [his mother] makes once." Good boy.
A self-professed gadget girl who loves her Magic Bullet, mortar, and grill, edamame2003's recipes are a great place to start on food52 for Asian cooking 101. With creativity and flair, her recipe repertoire is often vegetarian-friendly and always jazzy -- curries, coconut, and spices abound. From her short rib contest finalist Korean Kalbi to Curried Kabocha and Kale, she's no wuss when it comes to heat. Many of her recipes are technique driven (Takoyaki, anyone?) and will have you stocking your larder -- her Fresh Sriracha (aka homemade 'rooster'), pictured above, is now one of our go-to DIY staples. Or, if you can't take the heat, try her Thai Sweet Chili Sauce.
Read edamame2003's profile Q&A below:
- What is the strangest food you have ever eaten?
Asian people eat all sorts of strange foods from various animal parts to bugs and betel nuts. I'm not as game for these things.
- What do you cook when home alone?
Salads -- love to combine whatever's in season with home made dressings.
- Your most treasured kitchen possession:
I love all my little gadgets -- the magic bullet is key, mortar, and grill.
- Your ideal meal:
A perfectly cooked steak with simple marinade.
- Something you'd like a chance to eat or cook:
Truffles. I've had dishes with truffle oil, but I want a chance to cook with the real shrooms.
- The number of bottles of wine you own:
Every season I stock up on two different bottles; this summer its the Glatzer Gruner Veltliner and Mulderbosch Rose.
- The ideal number of guests for a dinner party is:
More than 6; fewer than 20.
- Your favorite cookbook:
Not a cookbook, but amazing reference guide is herbs and spices by Jill Norman. Also learned a lot about italian cooking from anything Hazan.
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