Honey-Ginger Pork and Baby Bok Choy

I’ve been enamored of developing simpler stir fry recipes that are based upon the principles of Cantonese cuisine: ingredients combined to create a flavor/color/texture contrast with minimal use of condiments so as to allow the natural flavors of the food to shine through. I never really loved Cantonese cuisine when I was younger, probably because […]

When the Weather Outside is Frightful…

…and your headache’s far from delightful, and your throat is sore, you know, blow your nose, blow your nose, blow your nose…. Yeah, I made that up just now. I have a gift for making up alternate lyrics to popular tunes on the fly. It’s a pretty useless talent, but it is amusing. It might […]

Baby Gai Lan With Chicken and Chilies

They say all babies are cute. And it’s mostly true. But some babies aren’t just cute; they’re tasty. Baby greens, for example, are tasty. Baby gai lan goes beyond tasty into a realm I like to call, “Well, why haven’t I been eating this my entire life?” That’s baby gai lan. It’s tiny–the stalks are, […]

Meatless Monday: Channa Bhatura

I know that I’ve already posted one recipe for bhatura, and a recipe for channa masala, but these are completely different versions which everyone in the family has decided we prefer. The bhatura recipe is more authentic than the one I wrote about before–there is no yeast in it at all; instead it is leavened […]

Fire in the Wok

Finally! I succeeded at getting a good shot of flames rising from the wok while cooking. And, I thought that since this photograph looked cool enough to share, I should probably write a bit about how and why to safely set fire to food in your wok. First, let’s talk about why you’d want to […]

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