From City Spoonful:
Anne Noyes Saini edits economics books by day and explores restaurants and regional cooking techniques in her free time. She has a Masters in Journalism from New York University and has contributed to The New York Times’ DealBook blog, The Christian Science Monitor, WNYC-FM, and City Limits magazine. She lives in Astoria, where she aspires to learn how to make all the foods she loves, from arepas to za’atar.
Christine Colligan explains how kosari and doraji, also known respectively as fernbrake and bellflower root, are used in Korean cuisine. Try her recipe for Samsek Namul (Three-Colored Vegetables).