I Can’t Believe I’m Eating Leftovers: Char Siu Lo Mein

This post is for a friend who has likely made himself a pile of leftovers. Because, it is that if you follow my char siu recipe, as my friend has done, you are bound to have a few leftovers, especially if you made it in order to make char siu bao, you are going to […]

The First Indian Food I Ever Made: Rogan Josht

Long, long ago, before I had married Morganna’s father, and before I had even heard of anyone named Zak, I was still a curious cook. My curiosity was curtailed, however, by several factors: one, I was poor and could seldom afford interesting ingredients, two, Morganna’s father was not a very adventurous eater and I lived […]

What To Eat When You Read About Curry

It is all the fault of this book I am reading, you see. Entitled, Curry: A Tale of Cooks & Conquerors, by Lizzie Collingham, it is a history of the development of the dish known as curry. (Who would have guessed?) It is also utterly engrossing, at least to a food geek like myself who […]

Dim Sum Delight: Char Siu Bao

I’ll never forget the party my in-laws hosted for me when I graduated from culinary school at Johnson & Wales. It was a dim sum brunch at King’s Garden Restaurant in Cranston, RI that we held early in the day before the graduation ceremony, which was a gargantuan affair in downtown Providence. Most of what […]

A Cantonese Kitchen Classic: Char Siu

Char siu–Cantonese style roast pork–is a classic staple of the southern Chinese kitchen. But it is a staple that is not often made at home. Most Chinese home kitchens lacked (and as I understand it, still lack) an oven because ovens require a great deal of fuel to heat properly. So, instead of everyone in […]

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