CORINNE TRANG 

Have you ever eaten oatmeal and gotten hungry less than an hour later? I have and apparently I'm not the only one. There's a lot of water in oatmeal and that could be the reason why. I say add even more water and throw in a few more ingredients, making it a heartier breakfast, yet one that is still healthy. Oh and skip the honey and maple syrup. You don't really need the sweetener, if the fruit you add is already sweet. This one is rich with Omega-3 and sprinkled with turmeri

I love crunchy starchy and juicy of jicama. I love it even more with tender, sweet and tangy kidney mango. Salad doesn't always have to be the same old thing of uninspired iceberg, waxy tomatoes, cucumbers and carrots. And, dressing doesn't always have to be the over-served balsamic vinaigrette or ranch dressing. Try something new this summer. Inspired by my Asian roots, particularly those in Vietnam, I took a wonderful combination of chunky jicama, mango and cilantro with li

Pickles... what's there not to like? They're refreshing, crunchy, juicy, and bursting with tangy, sweet, and savory flavors. They're the perfect condiment with creamy cheeses or equally rich cured or smoked proteins. Just like French cornichon, the contain the right amount of acidity to cut the fat and easily digest it. They can also be chopped and served over a bowl of rice, a humble meal served in many parts of Asia. They complement all sorts of grilled or roasted meats or

I learned to make kimchi in Seoul Korea, where it is an all-day endeavor for women. This baechu (Napa cabbage) kimchi is vegan, which means that the base seasoning which replaces the ubiquitous fish sauce, is crucial to the recipe. For my base, I make a good strong shiitake mushroom and kelp concoction. The mushrooms give the kimchi a delicious pungent earthy flavor, while the kelp (kombu), a type of seaweed, gives a hint of the sea, therefore making it a good substitute for