I’ve never routinely watched cooking shows, and never thought I would. Well, never say never! During the pandemic, I happily discovered a few entertaining shows that I enjoyed bingeing. One is Amy Schumer Learns to Cook, and another is Somebody Feed Phil. Both are fun and funny as well as educational. Then, I discovered The
Tag: soy sauce
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,
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
On the Side is a cookbook I had no business purchasing. It’s all about side dishes, and I’m already the biggest proponent of side dishes. My favorite part of Thanksgiving are the sides. I have some turkey, but I love the sweet-tart cabbage, the garlicky sweet potato mash, and the crispy roasted Brussels sprouts. So
My husband, thanks to me, has quite a developed palate, considering how he was cooked for growing up. He loves Indian food, he loves Ethiopian food, he loves most Mediterranean cuisines, minus the olives and capers, and he absolutely loves dim sum. However, there’s no dim sum or Indian restaurant where we live. So when
I was recently reading through a People Magazine, for a friend, and in the back was a recipe for bacon fried rice by none other than David Chang. It initially got my attention, when most recipes in People don’t, because I don’t read People, because I thought bacon fried rice would be perfect for my
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
The only times in my life, until recently, that I have enjoyed poke were the three times my husband and I attended luaus in Hawaii. Luaus were something we resisted – not because of the traditional food and entertainment, but because there’s always a maniacal M.C. who narrates the luau festivities, and will pull people
Ever since I first spotted this recipe on the blog A Beautiful Bite, I’ve been dying to make it. Melanie actually calls her salad “Crunchy Polynesian Salad.” The salad isn’t terribly sophisticated, but it sounded fun and different. I love her unique, crunchy additions – toasted ramen noodles and macadamia nuts! I made this salad
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