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Mugwort is not for everyone, and probably will never be.
The bitter taste in mugwort can turn away many people. But for those of us who find bitterness a desirable element in balanced flavors, mugwort is a nice addition to the list of bitter and lovely vegetables, including arugula, cardoons, endives, dandelion […]
Eating spring pancakes (春饼) is a time-honored tradition in northern China, to celebrate the arrival of spring and pray for a good harvest. A bite of the pancake symbolizes a bite of spring (咬春).
The truth is, when you use the warm and soft hand-made pancake to wrap around seasoning vegetables together […]
In the West, soy products, such as tofu, are often considered as food for vegetarians or ingredients for vegetarian dishes.
That’s not the case in China or other Asian countries. Soyfoods in myriad shapes and forms are embraced by all walks of life, including hardcore carnivores. Their versatility means they can be […]
Steamed whole fish is one of the most emblematic dishes of Chinese cuisine. A quick steaming lets the natural flavors of fresh fish shine through.
The Cantonese method of steaming fish with ginger and scallions and flavoring the dish with soy sauce is a simple and brilliant way to turn any mild-flavored […]
Broccolini is a fascinating vegetable. It’s a natural hybrid of broccoli and gai lan, aka Chinese broccoli or Chinese kale.
That is to say broccilini is not baby broccoli, as it is often called in the US. While broccoli and gai lan, originally from the northern Mediterranean and southern China respectively, have […]
Although little known outside the country, the cuisine of Fujian province in China is one of the best among the regional varieties.
Fujian cuisine uses a wide array of herbs and seasonings to flavor their food, which means it is always aromatic and intriguing. The use of braising and stewing techniques in […]
In recent years, millet, an ancient grain, has been rediscovered in the Western World as a powerful superfood, the same recognition that is bestowed on several other heritage grains such as amaranth, sorghum, and quinoa. Some even call it “the new quinoa”.
That does not surprise me, because millet is rich in […]
One of my favorite octopus dishes is pulpo a la gallega, Galician style octopus with potatoes.
It is essentially a salad with boiled and sliced octopus and potatoes. While it may not sound exciting, the octopus and potato form such a magical pairing that when seasoned with paprika, olive oil, and salt, […]
