Notes from the Pantry: Tomato-White Bean Soup

I was just thinking about strategies for survival in a zombie apocalypse… no idea why… maybe it was something I saw on TV today? Never hurts to be prepared!

If you’ve ever seen The Walking Dead then you know that bullets and canned goods are as good as gold. Both are critically important, but only one is edible!

FYI, If someone tells you to “eat lead” then I’m pretty sure they’re not inviting you to sit down for a nice bowl of lead shavings…

The following recipe utilizes canned/pantry goods and is tremendous for situations when I not-so-soberly offer to cook dinner for friends or am on the run from yuge hordes of zombies.

Continue reading “Notes from the Pantry: Tomato-White Bean Soup”


Yeh-Family Secret Sauce

I’m sorry everyone, I’ve been holding out on you; one of my collaborations with Hannah Choi Photography has been gathering dust in the nether regions of my computer. Today happens to be Miss Choi’s birthday, so it’s as good a day as ever to roll out one of my favorite recipes!

Obligatory silly/potentially-embarrassing photo with the birthday girl!

Having been raised in a rather white-bread household (well, more like organic whole-wheat bread… but I digress), spiciness and I have never been amiable.  This dynamic changed significantly on one of my first few visits to my husband’s family-home. I was taught how to fold dumplings- adorable little things- which were then pan-fried to a crisp. Continue reading “Yeh-Family Secret Sauce”

Cold Sesame Noodles

I love nuts and seeds; this dish really delivers on both counts. Using only pantry ingredients, these noodles are our stand-by contribution for potlucks (we clearly don’t know many people with nut allergies…) and mountain-top picnics with friends.

This is pretty-solidly a Level 1 recipe (see my last post in which I sort basic Chinese ingredients into three different levels), so it’s a good starting point for beginners. Continue reading “Cold Sesame Noodles”

Basic Ingredients for Chinese Cuisine

Cooking authentic Chinese and Taiwanese cuisine can be intimidating; the first barrier to entry is the plethora of sauces and esoteric ingredients that many recipes require that the average American kitchen just does not have. For my friends who are looking to incorporate a dish or two into your cooking repertoire, I understand that you don’t want to buy an entire bottle of fish sauce or Lao Gan Ma that will just be gathering dust in the refrigerator (if there is dust in your fridge then you should probably get that checked out).

Therefore, I have grouped common ingredients by their frequency of use in the recipes that we cook on a regular basis. Continue reading “Basic Ingredients for Chinese Cuisine”