i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
I made this a lot last year when I was growing eggplants and it is still one of my favorite ways to use up a vegetable I otherwise don’t pay much attention to. Cold or hot, over some white rice is just an absolute divine …
I love ganjang gejang which is Korean raw marinated crab, but my mom introduced me to Chiang Xie/嗆蟹 (although pronounced chiang ha in the regional dialect) which is Chinese style raw marinated crab. She bought it from a side dish take out place in Flushing …
It’s spring and one of the first things to pop up in my garden is garlic chives—different than onion chives, the leaves are flat and the flavor similar to ramps but less intense. It’s a popular Asian vegetable and dead easy to grow. With my …
Normally “gua bao” is made with melt in your mouth fatty braised pork, with cilantro and crushed peanuts for traditional Taiwanese fare. That will probably be a recipe for another day. Instead, this is a simple roasted pork belly, spiced and done in the air …
This is less of a “recipe” and more of a discovered-a-traditional-way-of-eating-something-that-blew-my-mind. I always have bottarga/karasumi/wuyuzi which is the cured roe of mullet (a specialty of both Italy and Taiwan) in my fridge at any given time—it satisfies my cravings for something salty, briney, and full …
This actually isn’t my recipe (nor much of a recipe at all, more of a narrated process)—it’s my mom’s and it’s definitely not from around these parts, but from Costa Rica! Speaking of that gorgeous Central American country that my parents fell in love with …
I’ve really been exploring some dishes from my childhood, and this is a simple summer dish that just goes deliciously with some white rice. It’s a chilled side dish that’s really quick to put together! I don’t really have much to say about it other …
A few weeks ago I made a jar of natto and ended up forgetting about it for a couple weeks, and its pungency crossed over into douchi territory (which can be quite stinky indeed.) I ended up mixing it with seasonings (blended garlic, ginger, peppers, …
Traditionally, pork and century egg congee (Chinese rice porridge, also called “zhou/粥”) is made with pork chop and not pork belly, but it is 100000% better with pork belly (as many things often are). This porridge is normally served at breakfast or dim sum, and …
Drunken chicken (zui ji/醉鸡) is a popular Chinese cold dish that usually whets the appetite before the main course comes on—tender poached chicken is marinated in Shaoxing wine, delicious and juicy and oh so easy to eat a lot of (or too much of) before …