Crispy-Chewy-Oniony Goodness: Scallion Pancakes

Scallion pancakes. Mmmm. Scallion pancakes. Such is the power of the pancake, that last night when Zak and Dan were sitting around the kitchen, keeping me company, and I was rolling the dough out into flat rounds, Zak looked up and said, “What are you doing?” “Making scallion pancakes.” His eyes lit up and he […]

Cantonese Minced Chicken in Lettuce Cups

Summer is the perfect time of year to investigate dishes which emphasize light flavors, crisp textures, and use the produce from prolific vegetable gardens. Cantonese cuisine, which is known for its skillful use of minimal seasonings, its emphasis upon contrasting textures and flavors, and colorful, artistic presentation, is a natural fit to the summertime cooking […]

Chinese Fermented Black Beans

A staple of the Chinese pantry, fermented black soy beans, also known as salted black beans, add a giant helping of flavor to a variety of foods. Some people seem to think that they are “stinky” or overly salty, but I don’t know what they are talking about–I love the smell of them and don’t […]

Mad About Mulberries

Here is what mulberries look like up close and personal. Moving into a house is a voyage of discovery. Living in a thirty-something odd year old house for the first couple of months is like an archeological dig–you are always finding things. Stuff you didn’t know was there, and there is a surprise around every […]

Dumpling Duds

From far away, they don’t look too bad. But they still were not right. I discovered something night before last. When you have a fever, you really shouldn’t try out a new recipe, especially one that requires numeric memory and nimble fingers. Yes, I have the flu, but I decided that even though I had […]

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