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 […]
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, […]
In recent years, cumin lamb has become a popular dish in Chinese restaurants in the US. Chef Danny Bowien, known for his creative interpretation of Chinese recipes, has made cumin lamb a signature dish at his successful restaurant Mission Chinese Food.
This is interesting, because neither lamb nor cumin is typically associated […]
There is nothing better than seeing those bright green spears at the local farmers’ market. Their tenderness and sweetness remind us why eating food that is local and in season is one of greatest […]
Although there are no right or wrong ways of making scrambled eggs, one can always benefit from useful techniques and tricks to create a better dish based on their personal preference.
When I want my scrambled eggs moist […]
My blog has shown recipes using soy products in various shapes and forms, and today I’m adding one more, featuring tofu skin.
When loofah is allowed to fully ripen and dry out on the vine, it becomes fibrous and is used as natural bath sponge which most people are familiar with. However, when picked young, it’s a vegetable used throughout Asia […]
Louisiana native Chef Donald Link wrote passionately about them in his fantastic cookbooks Real Cajun and Down South, and introduced me to recipes such as […]
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