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!
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”→
I had always thought of turnips as the boring version of potatoes. A vegetable to be tolerated, but not enjoyed. After reading that Hakurei turnips are the “caviar of the turnip family,” I was thoroughly intrigued. I was able to get my hands on a bunch through our CSA. If you are lucky enough to acquire this tender turnip, usually outside of the realm of the grocery store, then I suggest trying out this preparation inspired by a PBS recipe. The resulting dish is highly complex, slightly sweet, and refreshing. Continue reading “Hakurei Turnip & Shiitake Soba”→
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).