Lamb, Gai Lan and Three Peppers

Once I discovered that stir fried lamb flank steak is delicious when I made the Beijing Stir Fried Lamb, Leeks and Cilantro, I knew I would have to experiment with the concept again. And since I had another three quarters of a pound of the little steaks in my freezer, and about one half pound […]

Dry Frying Illustrated

I really like my new stove. It allows me to properly dry fry string beans without taking for bloody ever about it. That is so terribly cool. Dry-frying (gan bian) is one of six uniquely Sichuanese cooking techniques that Fuscia Dunlop covers in her cookbook, Land of Plenty. It involves food cut into slivers or […]

Shopping for Foodies

The title to this post coud be “Why I Like Sur La Table better than Williams-Sonoma,” but it isn’t, because in truth, I prefer a different kind of cookware store altogether than either of the afformentioned choices. I like eccentric, locally-owned places with crowded shelves that bow under the weight of so much cast iron, […]

Weekend Cat Blogging: Seven Little Kitties….

sleeping in the bed, and the little one said, “Roll over! Roll over!” So they all rolled over and one fell out, there were six in the bed and the little one said, “Roll over! Roll over!” There were five in the bed….you get the idea. I don’t know how many of you know that […]

From the North of India: Korma

One of my chiefest joys in teaching cookery is that I can help foster cultural awareness and understanding for people from different lands in my students. In the process of opening their palates to new flavors, one has a chance to open the eager taster’s minds as well, to new and different ideals and philosophies. […]

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