Eating For Two, Cooking For Four

One of the first things I noticed when I first became pregnant, was that my tastes were changing. This happened when I was pregnant with Morganna, too, of course, but I don’t remember specifically how that all worked except for a few things: I wanted cheese all the time, I craved beets, which I normally […]

No Note-For-Note Cooking Here

One of my stated culinary New Year’s resolutions was to make more use of my many hundreds of cookbooks and actually bother to try more recipes from them, more or less as they are written. And I have actually mostly kept to that. Okay, the Spaghetti with Creamed Eggplant and Walnuts recipe counts more as […]

Book Review: Modern Asian Flavors

Most of my current focus in building a library of Chinese cookbooks has been on out-of-print or difficult to find volumes. However, now and again, a new cookbook comes out that I find to be intriguing, so I pick it up and see what it is about. Modern Asian Flavors: A Taste of Shanghai, by […]

Soybean Pastes: A Primer

Since I wrote the primer on soy sauces, I thought I should probably talk a little about the different kinds of fermented soybean pastes there are in Asian cookery, too. They are nearly as important as flavor enhancers as soy sauce, and the variation in flavor, color and texture in these sauces and pastes is […]

A Modern Cantonese Dish: Beef With Mango

Cooking is not always an easy thing for me. Which sounds bizzare, since I spend large chunks of my life cooking for myself and others. And then, when I am not cooking, I am thinking about cooking, reading about cooking, writing about cooking or taking photographs of food. But some nights, I just really have […]

Powered by WordPress. Graphics by Zak Kramer.
Design update by Daniel Trout.
Entries and comments feeds.