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 […]
Thankfully, the soup recipe repertoire I’ve built over the years come in handy, especially the ones that do not require a […]
Pig’s feet, also known as trotters, are adored in many cuisines, including Southern cooking in the US. It’s easy to understand why: after a long simmer, they release gelatin to the cooking liquid, which adds richness to make a great stew or soup, or enhance the body of a quality stock.
The answer lies in three words: gelatin, fat, and emulsion. As the fish cooks, gelatin-producing parts of the fish, especially […]
Radishes are incredibly diverse and come in many different shapes, colors, and sizes. Among my favorite ones are three unique varieties from China: the legendary China Rose, the strikingly beautiful Watermelon Radish, and Green Radish, star of today’s recipe.
The mountains, forests, rivers, and lakes in the region provide abundant supply of wild games, fresh-water fish, mushrooms, bamboo shoots, and a wide range of […]
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