Growing up, pretty much any time I ate fish it was prepared in one of two ways: steamed whole, then drenched with julienned ginger, scallions and soy sauce. Or, pan-fried whole, then drenched with spicy, garlicky bean sauce. Later on, I would grow to love dipping fried fish sticks into ketchup and savoring every juicy bite of a Cajun-seasoned catfish fillet. But at the beginning, it was all about whole. Head, tail, cheeks, eyes, fins—the whole shebang.
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
Gong xi fa cai! It’s Chinese New Year, and for many — as in more than 25% of the world’s population — that means cooking or just eating a huge amount of home-cooked foods to celebrate. I can’t think of a better time to not eat out in New York. But the eve of the Year of the Monkey 2016 happened to coincide with another great tradition in the US (albeit less than a quarter of the world’s population): the 50th … Read More
Chinese New Year is coming up this weekend — the Year of the Dragon is just upon us. Remembering a few good-luck foods for the holiday can be simple: anything long suffices for promoting “long life.” That includes noodles, which are traditionally served on New Year’s, often pan-fried. Make it as fancy as you want with additional ingredients, or as down-home and cheap as this one. With an assortment of healthy winter vegetables, it’s life-lengthening, in more ways than one.
Happy Chinese New Year! Thanks to all the “students” who came to the Brooklyn Kitchen last night for me and Winnie’s dumpling class. I hope you mark a dumpling party on your calendars soon. That was some tight work all around with the homemade dough — this is tricky stuff to roll out and fold when making dumplings for the first time! Be sure to check out the Brooklyn Kitchen blog and Winnie’s blog soon for her braised oxtail filling; … Read More
Chinese New Year is coming up, and as with every holiday save for maybe President’s Day, that means one thing to me: FOOD! Great food. Excesses of food. And the first food that comes to mind for this one is dumplings. But instead of throwing a dumpling party like I did last year, forcing my friends to roll up their sleeves in the wrapping process, the talented food writer Winnie Yang and I are going to teach a class on … Read More