Chrysanthemum greens are one of my favorite vegetables in spring.
I love their fresh herbal and floral aroma, reminiscent of chrysanthemum flower tea. There is no coincidence here: the flowers used for making the tea and the leaves all come from plants that belong to the same genus Chrysanthemum.
If you live the US, chances are you’ve only had the Americanized version of this dish, often called Kung Pao Chicken. While [...]
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 [...]
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