For the cookbook release of The Food of Taiwan, I threw a number of dinners and edible events. This was served at one of them, a pub menu-themed makeover of some classic Taiwanese dishes. Other dishes included clams braised with Taiwan Beer instead of rice wine with garlic, chilies and basil, and the famous Taiwanese “hamburger” or gua bao in a grilled slider bun instead of steamed bun. When Superbowl Sunday rolled around the other week, I thought of making a … Read More
The Lunar New Year is upon us—tomorrow marks the start of the Year of the Rooster. This is my year. I’m a rooster, and if you’re familiar with the Chinese calendar, you could deduce that I will be turning 24, 36 or 48 this year. I’ll let you figure it out. In Chinese horoscope theory, it’s supposed to be an unlucky year for you when it’s your year. Funny, it seems that it’s been unlucky for a lot of folks … Read More
File this under Stupidly Simple Seasonal Salads with A ‘Lil Bit of Something Cray-Cray and Not-So. And that’s a pretty good general formula for making a tasty, cheap, healthy and hopefully delightful meal. The cray-cray-not-so in question here are the raspberries, since they’re A) Not in season in my part of the world and B) Not usually found in savory bean or grain salads even if they were. But for some reason I woke up one morning recently thinking about raspberry … Read More
It’s the start of a bright new year. And what bright, yet wintery dish to ring it in but a paprika-stained stew that’ll feed for many cold nights to come? I have no hard-and-fast rules or resolutions for 2017, but lately I’ve been plagued with wanting to cook things that I know are delicious, comforting, warming and cozy, but don’t get enough time to make so often. Hungarian beef goulash is one of those things.
So, it’s my birthday this week. I’ve officially passed the threshold of being in one’s “early” thirties—but so what, right? There is infinite time to live and learn, make and do things, all of them incredibly new and infinitely, excitingly and fresh and different. I cooked octopus for the first time last month. It wasn’t exactly the first, if you count helping other cooks over their shoulder and doing-by-seeing, but it was a first for my own kitchen. Chefs of any … Read More
The All-American meal is upon us: Thanksgiving. Apple pie, turkey and cranberry sauce; mashed potatoes, gravy and stuffing. I have always been intrigued by this holiday meal because even though I was born and raised in America, none of these things were really familiar to my palate except for once a year, on Thanksgiving. (A phenomenon also discussed by Andrew of the blog Beyond Chinatown, who compiled some great interviews on the Chinese American Thanksgiving here.) But as I’ve learned through the years, … Read More
It is strange seeing winter squashes beside watermelon at the farmers market. Eggplant and enormous turnips. Sweet corn and cabbage. Winter and summer mixed with colorful abandon—that’s what early fall is for. I couldn’t resist plunging for the pumpkins and winter gourds while picking up some tomatoes, too. We won’t have the latter in-season in the Northeast for much longer, but it’s a warm welcome to squash season, having the best of both worlds.
Beet salads. I have to admit that I used to think of rendering fresh beets into smooth, juicy, orbs of crazy magenta was such a taxing chore that I reserved cooking beets for pre-determined occasions. A special side dish, for a special purpose. It’s taken me maybe eight years to understand that cooked beets—and the endless beet salads that can be made from them—are one of the simplest, easiest things to prepare, and to keep on hand. And when you … Read More
Here’s another notch to add to a wall of recipes that includes the Cheeseburger Dumplings, Buffalo Chicken Dumplings, Broccoli Cheddar Dumplings, Apple Brown Sugar Dumplings, and the Hot Dogpling—stuff you don’t normally see in Asian pan-fried dumplings, or potstickers. Quintessential as they might seem in hindsight (my friends and I certainly feel that way after gobbling up panfuls of these pizza dumplings last night), they’re recreations of favorites in the name of dumpling fun. And fun is what’s on the menu … Read More