Peppercorns, Ginger, Soy and Sugar: A Meditation

Some evenings, the simpler the dish, the better. Tonight is one of those times: too tired after being struck forcibly with a bit of unsettling news, I did not really want to cook, but I must. The lurching miasma in the pit of my belly insists that it be so. Into the kitchen I walk […]

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 […]

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 […]

IMBB: Use Your Noodle–Lo Mein

Lo mein is a popular dish in Chinese-American restaurants, and sometimes it is quite good. Meaning “stirred noodles,” it is generally made by stir-frying a topping of some sort–meat, tofu, vegetables, with some sauce made from thickened broth seasoned with wine, soy sauce and sesame oil. All too often, in restaurants it is a travesty […]

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