A great example is the Roman pasta dish Cacio e Pepe, or “cheese and pepper”, because it uses only the seasonings of cheese and black pepper. The rich umami and aroma from the Pecorino cheese, the heat [...]
Pig’s feet, also known as trotters, are adored in many cuisines, including Southern cooking in the US. It’s easy to understand why: after a long simmer, they release gelatin to the cooking liquid, which adds richness to make a great stew or soup, or enhance the body of a quality stock.
While grilling and sautéing are great options, I usually turn to steaming, a gentle method for cooking seafood, and follow a simple and brilliant [...]
Although nowadays arrowhead is rarely seen in food markets in the US, it was once a favorite food of many Native American tribes. Their edible corms were collected and consumed [...]
When asparagus is grown without sunlight exposure, the absence of photosynthesis results in a process called “etiolation”, which creates not only a pale color in the spear, but also a more delicate flavor. The result, white asparagus, is considered an “aristocrat” by its admirers.
Likewise, when you use the same method to [...]
The answer lies in three words: gelatin, fat, and emulsion. As the fish cooks, gelatin-producing parts of the fish, especially [...]
In the vast repertoire of legendary sauces in Chinese cuisine, XO sauce is new comer, first appeared in the 80s at high-end restaurants in Hong Kong. The early versions were based on a popular shrimp paste, enhanced by the additions of dried seafood and spices.
As XO sauce quickly became a hit, [...]
Radishes are incredibly diverse and come in many different shapes, colors, and sizes. Among my favorite ones are three unique varieties from China: the legendary China Rose, the strikingly beautiful Watermelon Radish, and Green Radish, star of today’s recipe.
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