The Naked Post: Pork, Tofu and Gai Lan

So you notice that this post is naked. No, not that way–there are no pictures. There are two good reasons for this. While I was cooking dinner last night and Morganna was poised to record it all with the camera, she got through photographing the ingredients and poof! The rechargable batteries went dead, and that […]

Pei Mei’s Chicken with Sweet Soybean Paste

Morganna thinks that I should give this recipe a more dramatic name–something like, “Falling Down the Stairs Chicken,” or “Accident-Prone Chicken.” No, the chicken didn’t fall down the stairs, but Morganna did, on her way to dinner, whereupon she cracked the back of her head on a step and bled a lot and was in […]

Stewing in Fusion

I’m weird. Although I am always improvising and “winging it” when it comes to cooking, I don’t much like the idea of “fusion food.” Part of the reason I am not into culinary fusions is because I have had a lot of dishes that should have been called “confusion food.” Stuff that just seemed to […]

Homestyle Bean Curd with Mushrooms

When Morganna was about two, I worked in a Chinese restaurant as a waitress. This meant that Morganna ate a lot of really good Chinese food from the time she could toddle, and this affected her palate from the very beginning. She used to love to go to dinner with me, and she adored the […]

Cool Weather Chinese Greens: Gai Lan

Autumn has crept into the kitchen, and brought with her succulent cool-weather greens. They tease and entice with a peppery tang or deep sweetness, and their colors range from the aventurine-pale to creamy jade to the deep verdant emerald of a forest in high summer. Kale and collards, turnip and mustard greens are all the […]

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