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 […]
Chinese rice congees vary considerably by region. The seemingly simple combination of rice and water can create endless variations, depending on the type of rice, amount of water, length of cooking time, or the assortment of garnitures you use.
As a sequel to my post on Cantonese-style […]
While grilling and sautéing are great options, I usually turn to steaming, a gentle method for cooking seafood, and follow a simple and brilliant […]
The answer lies in three words: gelatin, fat, and emulsion. As the fish cooks, gelatin-producing parts of the fish, especially […]
That’s why Italian spaghetti alle vongole never fails to impress, and Spanish fideo con almejas always makes you crave for […]
Summer is a good time to enjoy lobster, when these majestic crustaceans migrate closer to shore, and the warm weather makes it easier for lobster-fishing. More catches mean lower price for a lobster treat.
The conventional way of boiling lobster and serving it with melted butter is certainly easy and fun, and […]
The locals take so much pride in their tea that they even created a shrimp dish featuring it. The dish is aptly named Dragon Well shrimp.
If you are not familiar with the food and cooking of Yunnan Province in China, you are not alone. Even in China, many people are just beginning to discover the exotic and exciting flavors of that remote and mountainous region.
That said, one dish from Yunnan, Crossing the bridge noodles (过桥米线), has […]
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