Now, if you’ve been making your mustard dressing with a store-bought mustard sauce, such as Dijon, as most people do, it might be […]
While I’m not a big fan of treating food as a fashion item or chasing after the latest food trend, I do like the fact that kelp and edible […]
Located in the Zhejiang province of eastern China, and known as the “City of Water”, “City of Bridges,” “City of Calligraphy,” and “City of Scholars”, Shaoxing has been a cultural center throughout Chinese history. […]
While tripe from any hoofed animal is consumed somewhere in the world, beef tripe is arguably revered in more cuisines, including French, Italian, Mexican, and Chinese, […]
During hot weather, however, a better way to enjoy wontons is to serve them cold without the broth. In fact, cold wontons (冷馄饨) , together […]
There are so many ways to cook these beautiful swimmers. For example, you can follow the tradition in Louisiana by boiling them with Zatarain’s spice mix, garlic, and onions. Or, steam them with a heavy dusting of Old Bay Seasoning, Maryland […]
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.
Fresh green soybeans are among my most eagerly anticipated seasonal produce each year. When they finally make their appearance at Union Squire Greenmarket during late summer, they fill the market, and my heart, with joy and rapture.
Green soybeans, also known as edamame, are picked fairly young before they turn starchy. They […]
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