From India’s Vegetarian Cooking: Broccoli with Cumin and Garlic

One of the barriers many Americans have to trying to learn to cook Indian food is the feeling that it is too complex, difficult and requires way too many ingredients, especially spices. That many Indian recipes require more than five or six spices or aromatics is sometimes true. That there are unfamiliar techniques involved in […]

Inspired by Kylie Kwong: Bok Choy With Oyster Sauce, Ginger and Fermented Black Beans

Now that I have posted a list of basic Chinese pantry items, I think the next step is to create a series of simple recipes using a minimum of ingredients which just about anyone can recreate. The goal is to simplify Chinese cooking for Americans who have limited access to Asian markets while still making […]

More Peas, Please!

It used to be that I hated peas. I think it had to do with being forced to eat mushy, olive-drab, tinny-tasting canned peas with pearl onions as a child. Or worse, garden fresh or frozen peas cooked into a similar state of squishy, dull-green death. These poor malignantly mistreated morsels of former vegetation were […]

Variations on Chinese Recipes

Most of the recipes presented on this blog are ones that either are, or have become, favorites at my house, and they turn into standards that live in my head, and I no longer have to seek the written recipe in order to recreate them. However, these recipes do not stay static. I do not […]

Asian Ways With American Winter Greens, Part II

I have found that nearly everyone, the world over, eats greens, in one form or another. In my native Southern Appalachian tradition, we cook them long and slow, over low heat, with some sort of smoked pork product. Often, onions, garlic and hot peppers are added, and then, at the end, they are dressed with […]

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