Sous Chef Kenji, Me, and Chef Ming – the only thing missing is the watercress.
Watercress – the less looked-upon green – until now! Growing up in a Chinese household, watercress was always in our greens rotation. Figuring prominently in hot pot meals, soup, and as a stir-fried veggie, I always loved this spicy, slightly bitter green. So, I was super excited to attend last week’s watercress dinner hosted by Chef Ming Tsai and B&W Watercress Growers. Featuring a 6-course meal featuring watercress, I was curious to see how versatile the vegetable could be. And I was certainly not disappointed! See for yourself:
We started with watercress-artichoke dip served with whole wheat pita chips: Continue Reading