Save Stale Bread with Panzanella Salad

Panzanella Salad

I love a good crusty loaf of bread, but unless I’m having friends over, I can rarely finish an entire loaf before it’s hard enough to cause injury.

At this point, most people would throw the bread away, but my Japanese upbringing always leaves me with a nagging feeling of my mother saying “mottainai”, or “what a waste!”.  In Italy, people take a similar approach to food, where nothing is wasted and stale bread is often turned into breadcrumbs.

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Explore Swiss Chard with Lemon and Hazelnuts

Swiss Chard

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One of the things I love the most about where I live in California is that we get such amazing produce, especially in the summer! There are farmer’s markets year-round here, but everything just seems to come in full force during the summer months and I just can’t get enough. This is my second year participating in a CSA program with a local farm here and I’ve been just loving getting a huge bag bursting with fresh veggies once a week. And one of the veggies that has been the spotlight lately is Swiss chard!

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Hiyashi Chuka Soba Isn’t Your Typical Ramen Noodle Dish

Hiyashi Chuka Soba

While it literally translates to “chilled Chinese noodles”, Hiyashi Chuka Soba isn’t actually a Chinese dish. Nor does it include buckwheat soba noodles. During the sweltering summers in Japan, noodles such as soba and udon are traditionally served cold. It’s not a big surprise then that ramen (also known as chuka soba) turned into a cold noodle salad with a tangy sesame vinaigrette.

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Make Japanese Pork Soup for Culture and Global Giving

Meat-Wrapped Rice

See traditional family-friendly Japanese recipes in Peko Peko: A Charity Cookbook for Japan

It’s been over four months since the magnitude 9.0 earthquake and ensuing tsunami and nuclear disaster rocked Japan. While reconstruction efforts are well under way, it will be years before things are back to normal for the tens of thousands of people who were affected by the disasters.

Not long after the March 11th disasters, Stacie Billis of One Hungry Mama along with Rachael Hutchings of La Fuji Mama came up with the idea of creating a charity cookbook for Japan filled with family friendly recipes alongside contributor’s anecdotes of their connection with Japan.

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Beat the Heat with Kicked Up Gazpacho

Ingredients for Gazpacho

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I don’t know where you live, but here in California it is hot, hot, hot right now! It’s so hot that the last thing I want to do is turn on my oven or even spend any extra energy cooking when I don’t have to. The most refreshing thing lately? Gazpacho.

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Meet Marc Matsumoto – Blogger and Food Enthusiast

Marc Matsumoto, blogger for Fresh Tastes

Marc Matsumoto

My food philosophy is that with good ingredients, a little technique and a dash of inspiration, anyone can make simple, delicious, nutritious food. That’s why I started my blog No Recipes, where I write about my inspirations and give insight into the techniques I used to make a dish.

Food for me has been a life-long journey of exploration and discovery. It’s not just a form of sustenance, or even just a form of pleasure; food bridges gaps and brings people closer together. That’s why I recently left a career in marketing to make food, eat it, and share the experience with the world. Put simply, food is my life, and always has been.

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Meet Jenna Weber – Blogger and Culinary School Survivor

Jenna Weber, blogger for PBS Fresh Tastes

Jenna Weber

Hi guys!

My name is Jenna and I’m thrilled to be working with PBS to help develop the new Fresh Tastes Blog!

For as long as I can remember, all my fondest memories have been in the kitchen and I was lucky enough to grow up in a family that valued cooking and good food. Growing up, every night at six thirty my mom would light candles and we would all sit and eat a homemade dinner together without any distractions. When not helping my mom in the kitchen, I could usually be found curled up in a corner with my nose in a cookbook. Weekends were spent baking bread from scratch, making homemade tortillas and melting chocolate and butter together to form perfectly gooey brownies. It only made sense that after I graduated college I headed to culinary school where I could be amongst people that truly loved food as much as I did.

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