The Chef: ElizabethThe Menu: Crispy, savory Korean pancakes simply made by pan-frying a mixture of veggies including chopped onion, carrot, cabbage, and garlic with flour and water in canola oil. Elizabeth covered our Korean flapjacks with sesame seeds and a slew of saucy toppings including We Can't Say It's Sour Cream by Wayfare Foods, vegetarian hoisin sauce, and red pepper paste. A lovely side salad of romaine lettuce, cabbage, onion, and mushrooms rounded out our terrific meal.
The Goods: If these mouthwatering Korean cakes look familiar, it's probably because the recipe appears in VN's May+June issue. Yes, VN contributor and cookbook author extraordinaire Robin Robertson shares the secret to crafting perfectly crunchy Korean pancakes, along an accompanying dipping sauce and tips for hosting an unforgettable Korean hot pot dinner party. If delicious vegetable pancakes sound like something you need more of in your life, we recommend you pick up a copy of the issue—on newsstands now! Hurry, because soon our July+August Anniversary issue will soon replace it. Or you know, you could always order a back issue copy from VN's online store. Just saying.
2 comments:
Well this is just annoying. I was interested until this turned out to be a sales pitch for a magazine whose recipes often turn out not-so-great. Sometimes they are totally wonderful but I don't think you all test every recipe, either that or the proofreading is missing mistakes.
If you're going to make a big deal about some recipe, post the dang recipe. Look at it as good advertising. As it is I'm just irritated.
Hi Bett,
Thanks for reading Café VegNews! The staff of VegNews magazine actually has lunch together every day, and this blog is a collection of the meals we eat. We very rarely use recipes, but when we do we'll always tell you where you can find them.
If you'd like to write a letter to the editor about the recipes in VegNews, please do so! Email letters@vegnews.com.
All the best,
The VN Staff
Post a Comment