Let’s Talk Woks

I have always invited readers to email me with any questions they may have on matters culinary; every now and then the questions I get give me the idea for a post. This is one of those times. I have talked about woks here in the past, holding forth on my opinion that thin Cantonese […]

Asian Ways With American Winter Greens, Part I

There is no better dish to eat in the cold, dead, dreary days of winter than greens. At least, I think so. For one thing, they are filled with vitamins, minerals and iron, and they are among the freshest of foods at this time of year, being as cold and snow do not really hamper […]

From Revolutionary Chinese Cookbook: Beef With Cumin

Cumin is one of my favorite spices; however, it is not a flavor one overwhelmingly associates with Chinese food. Rather, it is better known as an ingredient in Indian curries, Mexican braises and Mediterranean stews, so I was intrigued to see this recipe when I first got my hands on my copy of Revolutionary Chinese […]

From Revolutionary Chinese Cookbook: Peng’s Home-Style Bean Curd

This is actually the second recipe I cooked from Revolutionary Chinese Cookbook, but I am presenting it first because so far, it is my favorite. It is a simple dish, though it does require the extra step of deep-frying the tofu. However, the results are so very worth the extra time, trouble and mess that […]

Book Review: Revolutionary Chinese Cookbook

Fuchsia Dunlop opens her second Chinese cookbook with words of wisdom from Chairman Mao: “You can’t be a revolutionary if you don’t eat chilies.” Perhaps the most famous son of Hunan province, Mao Zedong, provides one of the hooks that draws the reader and cook into Revolutionary Chinese Cookbook; the other is provided by the […]

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