Chinese Hot Pot

My French mother went through a long Chinese cooking phase, starting when we moved to Seattle, Washington. An avid scuba diver, Mom made a deal with Mrs. Chin, who owned a Chinese cooking store and school at Pike Place market in Seattle. In exchange for sea cucumbers picked off of the Puget Sound’s sandy floor,

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Mu Shu Pork

When my husband and I lived in bigger cities, like Dallas and Houston, we enjoyed dining at a variety of ethnic, hole-in-the-wall-type restaurants, including Indian, Ethiopian, Japanese, and Chinese. The food was fabulous, and wasn’t expensive for us young working folks. My favorite item to order at Chinese restaurants was Mu Shu Pork, sometimes also

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Peking Duck

The last time I made Peking duck was 35 years ago.I know this because I did some serious cooking between getting married in early 1982, to when my baby arrived in late 1983. During this time I dove head first into cooking, making my way through The Time-Life Foods of the World cookbook set. I

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Gochujang Pork

This post is a perfect example of why I love food blogging. There are many reasons, actually, like the friends I’ve made – some even in person! But learning about ingredients and foods from different cuisines is really exciting to me. Gochujang is one such ingredient, a sweet Korean chili paste that I’ve noticed for

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Cherry Salsa

The prettiest cherries I’ve ever seen was on a drizzly day in Trier, Germany. Coincidentally, the white asparagus was at its peak as well! This is a photo from 2006, while walking through a square on our way to lunch, where I failed miserably attempting to speak German and read the menu! Later on this

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How to Stir Fry!

Stir frying is something I do quite often in my kitchen. For one thing, Asian stir fries, with traditional ingredients, are simple and delicious. Secondly, they’re quite healthy, because of the lovely balance of meat or seafood and vegetables. They’re also a good use for leftover meat and vegetables, and mostly, I love them because

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