new-pic
Emily Han
About Me:
Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as seasonal food, food preservation, wild food, and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), founder of LA Food Swap, and co-founder of Food Swap Network.
Favorite KCET Show:
At Home with Venetia In Kyoto
Google Plus:
My KCET.org Activities
Subscribe to feed Recent Actions from Emily Han

No responses to comments.

Subscribe to feed Responses to Comments from Emily Han

    No recommendations yet.

  • Entry
    With their brilliant color and a sweet flavor reminiscent of watermelon, prickly pear fruits make an excellent ingredient for cocktails.
  • Entry
    This chilled corn and cucumber soup is refreshing and vibrant, plus there's no standing over a hot stove.
  • Entry
    What can you do with leftover watermelon rinds? Tossing them into the compost is one option, but here's an even better idea: turn them into pickles!
  • Entry
    Cherry season is fading fast, but there's still a little time to capture summer in a bottle by making a cherry shrub.
  • Entry
    This small-batch pluot jam is a great way to use up ripening fruit and requires minimal time at the stove.
  • Entry
    These tender eggplants grill up in a couple minutes and make a great side dish served with a spicy, Southeast Asian-inspired lemon basil pesto.
  • Entry
    A peach crumble is the perfect relaxed, easy to make and serve summer treat. This one features maple, bourbon, and pecans, plus it's gluten-free.
  • Entry
    This fresh, Mediterranean-inspired salad features sprouted grains that are wonderfully chewy with a sweet, nutty flavor.
  • Entry
    This creamy, herbed spread is ridiculously easy to make and can be served with crackers, bread, sandwiches, crudités, and more.
  • Entry
    This gluten-free breakfast or brunch dish features cornbread French toast with blueberries, nectarines, and pecans.