A Bowl of Compassion

In my spare time, I volunteer at a local domestic violence shelter. I do something fairly unique in that I go in once a week and cook a meal for the women and kids who are there, so there is something special for them to look forwards to. I take requests and honor them as […]

Channa Masala

The ingredients for channa masala, including kala channa–black chickpeas. I usually cook this dish with the more common white chickpeas, but all I had in the cupboard was kala channa yesterday. Channa masala is one of my favorite Indian dishes. The version I cook is one I learned from a waiter at an Indian restaurant […]

Eating Feet

No, I haven’t gone and stuck my foot in my mouth. I’m here to talk about chicken feet. For all that I adore Chinese food, and have happily snarfed down things that make many Americans shudder to think of, such as tiny whole dried, salted fish, thousand year old eggs, jellyfish and sea cucumber, I […]

The Chinese Cookbook Project III: With an Open Mind and an Open Mouth

How to Cook and Eat in Chinese by Buwei Yang Chao One book that is mentioned as being a seminal Chinese cookbook written in English is Buwei Yang Chao’s How to Cook and Eat in Chinese, first published in 1945. This is with good reason; it is often cited as the first attempt to present […]

One Potato, Two Potato, Red Potato, Blue Potato

The potato section at the North Market Produce stall. The blue potatoes share space with Yukon Golds, red potatoes, the usual russets, fingerlings and ping-pong ball sized new potatoes. I love potatoes. Which is evident by my general size and shape. I am not small. Potatoes will do that to a person. Give you substance. […]

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