Asian Ways With American Winter Greens, Part I

There is no better dish to eat in the cold, dead, dreary days of winter than greens. At least, I think so. For one thing, they are filled with vitamins, minerals and iron, and they are among the freshest of foods at this time of year, being as cold and snow do not really hamper […]

A Curry of One’s Own: Murgh Padmavati

Sometimes, one has a flavor or a color or a texture in mind, and one wants to create a dish to showcase it. Sometimes, one has all three of these culinary qualities jostling about in one’s thoughts, all clamoring for expression, leading the cook to dream during slumber and waking, of a dish that will […]

Uber-Umami, Part II: Beef And Gai Lan with Ground Bean Sauce

So last week, when I posted my recipe for Pork, Tofu and Gai Lan with Ground Bean Sauce, Rose, who is now living in Taipei, (and thus should not have any trouble finding the uber-umami ingredient!) asked if she could successfully substitute chicken or beef in it, as she does not eat pork. With the […]

Uber-Umami: Chinese Ground Bean Sauce

It is thick, salty and looks somewhat like peanut butter. Everything you cook with it tastes better, but only if you don’t overdo it. It is made from ground up fermented soybeans, rather like miso, but has a deeper, less salty flavor. It is Chinese ground bean sauce, and is a “secret ingredient” in many […]

It Had To Be Done: Pomegranate Cheesecake

In the words of my dear friend Dan, “If there are two things that were meant to come together it is pomegranate and cheesecake.” Thus spake Dan, the man who once or twice in his life has sat down and eaten an entire cheesecake in a sitting, so well does he love those creamy, decadent […]

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