From Revolutionary Chinese Cookbook: Stir Fried Smoky Bacon With Bean Curd

Back when I reviewed Fuchsia Dunlop’s new cookbook on Hunan cuisine, Revolutionary Chinese Cookbook, I promised to present several recipes from the book as an example of the fine riches that await the avid cook and reader. And I did present two recipes: Beef with Cumin and Peng’s Home-Style Bean Curd. However, two recipes are […]

Red-Cooked Pork With Taro and Sweet Potato

When most Americans think of Chinese food, stir-fried dishes come to mind; however, this is hardly representative of the entire range of culinary expression in China. While stir-frying is a good example of the ingenuity of the Chinese kitchen in dealing with the necessity of conserving fuel, and turning that necessity into culinary genius, stir-fried […]

Lazy Sunday Brunch: Kitchen Sink Eggs

No, I don’t cook eggs in the kitchen sink. The name comes from the colorful saying, “Everything but the kitchen sink,” which is meant to refer to a concatenation of stuff that is jumbled together, seemingly without rhyme or reason. In reference to this recipe, one could and might well say, “These eggs have everything […]

Autumn Roots and Lamb Stew a Great Welcome Home

I know that a lot of people prefer eating out all the time to cooking at home. I, however, am not one of those folks. After being forced to eat out for three weeks straight in Columbus, Ohio, and having to limit our choices to a few places downtown in order to stay close to […]

Stir-Fried Chicken with Gai Lan and Oyster Sauce

Morganna has been mourning the loss of stir fried suppers as I have been making foods for the freezer. The truth is that as my pregnancy has progressed, the naturally occurring carpal tunnel issues in my right hand have been exascerbated by the extra fluid retention that comes with the other joys of the third […]

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