CORINNE TRANG 

I woke up this morning feeling a chill in the air. It's that time of year, when I start thinking about soup. It is also the time of year when I kick it up a few notches with herbs and spices. Widely used in Asian food cultures, herbs and spices are believed to be curatives, consumed not only to provide wonderful layers of flavor, but also to help fend off all sorts of diseases and infections. With the cold months around the corner, I'm thinking ahead, loading up on some of my

Called fen si, Chinese glass noodles, also referred to as cellophane or crystal noodles, are made of mung bean starch (please note: these are not at all the same as "rice vermicelli"). Opaque when raw, they become transparent when cooked. Though they have no flavor on their own, their ability to absorb flavor makes them popular in various types of dishes. Soaked until pliable, they are excellent in broth, stir-fried or braised with all sorts of vegetables and proteins. They a

Vietnamese summer rolls are popular and a perfect cooling food for this time of year. Occasionally friends ask me for a vegan version. I've also been asked for an alternative to peanut sauce to address peanut allergies. Here it is all in one, Crispy Tofu Summer Rolls with Spicy Raw Almond Dipping Sauce. Summer rolls, much like any kind of roll (or dumpling), fresh or fried, is all about technique. Once you've learned the technique, the filling is as you wish. Of course a true

It's summertime and strawberries rule the orchards in the Hudson Valley. There are a few "pick your own" signs and I happen to love Saunderskill Farm, a couple of miles from where I am enjoying the Summer in Ulster County. This is the second week into strawberry season and they are that much sweeter in comparison to 2 weeks ago when I first picked them to make a rustic tart. A touch of salt and some kind of grassy green would complement these little sugar bombs perfectly. I'v

One of the great things about being in the country, such as the Hudson Valley, is that from late Spring to early Fall, the farms are open. I love small family places, especially the ones where you can "pick your own." It's strawberry season, and a couple of weeks ago, I picked my first of the year. It was the very beginning of the season. They were a touch tangy but sweet on the finish. Then, I picked up some rhubarb at my friend Nancy's Arbor Bed & Breakfast garden. Strawber

My on-going love affair with avocados prompts me to find new ways to enjoy the fruit. And, living in the Hudson Valley gives me access to some delicious farm-fresh products including organic free-range eggs delivered by Josh, every other week. One day, I decided to combine the two ingredients, adding a topping of leftover Chinese ginger-scallion-salt dip, a classic condiment that usually accompanies steamed or poached chicken. GINGER SCALLION SALT DIP - Makes about 1/2 cup (w

I love a myriad of colors, textures, and flavors in my salad, whatever inspires me at the market, or while foraging. I love to incorporate a sweet, salty, spicy, bitter, and sour element. The sweet might be a light drizzle of honey, maple syrup or mirin (sweet sake), while the sour might be lemon, lime, or vinegar (red, white, balsamic, or sherry). I get salt from miso, soy sauce, fish sauce, or just regular sea salt. The spicy note might come from freshly ground black pepper

The warm weather is finally sneaking up on us and soon will remain for a while, and I'm thinking refreshing cold soups and beverages; something that quenches my thirst on a hot Summer day. Gazpacho is one of those chilled soups, I've never been crazy about. It's a lot of raw tomato, and most of the time the tomatoes aren't so great. Too tangy, starchy, and just blah! Of course if we've had a lot of sun and the tomatoes are particularly sweet, then a good gazpacho is in order.

There are many reasons to eat an avocado, daily. It is a superfood with over 20 nutrients. It is filled with good fat, minerals and vitamins. It helps lower bad cholesterol and because it is super high in fiber, it is also very effective with weight loss. Go ahead eat the WHOLE thing! A great source of protein, it also contains more potassium than a banana (also good for you), which is essential for heart health, helping to lower blood pressure. Eating an avocado a day helps

Big bubbles and a noisy crunch is what I look for in bread. For years I've been wanting to make bread. I used to think that it was one of those foods that is easier to buy than to make at home. Nothing could be further from the truth. Another motivating factor is that homemade bread requires few ingredients that are all natural, unlike packaged versions full of preservatives. This recipe originally came from Sullivan Bakery founder, Jim Lahey—the no-knead bread, which Mark Bi

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

It's winter time and as I watch the snow falling just outside my kitchen windows, I am thinking about how to stay warm and healthy. Being physically active and keeping the blood flowing is important, especially as you get older. Be sure to do at least 30 minutes of exercise daily, and always start and finish with a good stretch, and always pay attention to your diet. This time of year, the air is dry and often causes skin and lips to crack. Drinking plenty of fluids will keep

Winter is not a time of year when we necessarily want to cut back on food. Baby it's cold outside! While we tend to eat more during the coldest months of the year, fluctuating 5 pounds is absolutely normal and understandable. That said, more than 5 pounds and I highly recommend you hit the breaks, sooner rather than later. There are smart ways to stay fit during the winter while eating a little more than usual. If you focus on liquids, you'll do just that. I'm not talking abo

Coconut oil is a favorite ingredient these days. I love the flavor. I have used it to as a base to stir-fry herbal pastes for making Thai curry, but I have also infused it with whole spices. The spiced oil is a delicious way to add flavor to any number of soups or braised dishes. Feel free to add your own touch to this recipe. SPICED COCONUT OIL (Makes 1 cup; 1 teaspoon serving size) 1 cup coconut oil 2 teaspoons coriander seeds 2 tablespoons onion seeds 1 tablespoon cumin