From the monthly archives: June 2012
The great thing about making fried rice is you have the creative freedom to dress it up or dress it down. In its most basic form, fried rice can be made with eggs, peas or other vegetables as a simple yet nutritionally balanced dish.
Building upon that, you can include other ingredients [...]
Although wonton originated in northern China, it was in other parts of the country that it evolved into something uniquely local and spectacular.
If you like Sichuan cuisine, you sure can’t resist the temptation of “red oil wontons” drenched in a fragrant and spicy sauce made with chili oil, sesame oil, soy [...]
“How would you cook them?” A fellow shopper asked me as I picked up a bunch of garlic scapes this morning at Union Square Greenmarket.
“I’ll make an omelette with them” I told her. That’s exactly what I had decided to make for lunch a minute ago.
“They are also great when [...]
I love the time-honored tradition of cooking food wrapped in aromatic leaves, bark, or other natural materials. The wrappers keep moist and heat inside, allowing food to steep in its own juices. They concentrate the aromas of the filling and impart their own subtle fragrance to the food. Besides, they are [...]
