The portobello mushroom is often used as a meatless alternative to a burger because it has a “meaty” umami flavor and a chewy texture. In this stir-fry, it’s more like slivered steak, and it’s seared and then coated with a maple sauce for a subtle sweetness.
Ginger-scallion oil is a classic Chinese staple that brings bold, aromatic flavor to even the simplest dishes. In this one-pan recipe, it’s paired with silky tofu and fresh greens, creating something light, refreshing, and deeply satisfying. It’s the kind of versatile, go-to sauce that can easily become part of your everyday cooking, adding a punch of flavor wherever you need it.
In celebration of Asian American and Pacific Islander Heritage Month, we’re honored to highlight voices and traditions that help shape our community. Traverse City’s own Sakura Takano, CEO of Rotary Charities and a familiar face around the Co-op, kindly shared
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Have you ever wondered what gives your favorite Japanese foods like miso soup, soy sauce, and sake that deep, savory flavor? The secret ingredient is koji. Our friend and culinary educator Misaeng Suh, born and raised in Japan, shares her
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With the return of school, here are a few fast, delicious recipes to make your weeknights a little easier. Enjoy!
An Asian-inspired dish, good for using up leftover holiday turkey.
Hot and spicy with fresh ginger, this bold flavored, easy-to-make pan sauce adds punch and sophistication to rice, vegetables, meats and poultry.
Try a different kind of slaw using spicy daikon radish.
A quick and easy spring dinner. Serve with brown rice or quinoa.
This creamy coconut peanut sauce works well with both vegetarian and meat dishes.
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