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Stir-Fried Clams with Black Bean Sauce
I keep seeing these tiny, adorable clams in the Chinatown fishmarkets whenever I’m out shopping around there. They live in vast bins, not far from the live frogs and periwinkles that I keep meaning to...
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Stewed Garlicky Black Bean Spare Ribs
I’m sorry, we ate the stewed spare ribs up so fast, all I have left to show you are the bones. Okay, okay, fine. I saved a bowl for you. The ribs were lusciously tender, the meat quite literally...
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Stir-Fried String Beans with Pork and Pork
What do you do with leftover string beans sitting in your fridge? Start craving a stir-fry, perhaps. That could be the answer. Start poring through your favorite Chinese cookbooks, such as The Breath...
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Sweet and Sour Lotus Root
Actually, it’s a rhizome. But never mind that. I ordered sweet and sour lotus root at a restaurant not too long ago, and it was my favorite dish of the evening. Naturally, I tried to replicate it at...
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Baby Lion’s Head Meatballs
The best thing about these meatballs is the coating. Each meatball is dipped into a coating made of stock, dark soy sauce, and cornstarch, then seared until nicely brown before being braised further....
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Stir-fried Pork with Pattypan Squash and Garlic Scapes
My wok has been yearning for seasonal vegetables. Since my bedroom door opens right into the kitchen, I can hear the wok at night, crying for fresh foods soon to go out of season and disappear until...
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Spicy Shrimp with Wine Rice
Perhaps you’ve perused the fridge at Kam Man or some other Chinatown grocery store and seen jars of this crazy awesome mushy liquid that looks like rotting rice in cloudy water. It’s sweet and boozy,...
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Black Pepper Tofu with Pork
Dear people who live in or visit London, Have you stopped by Ottolenghi yet? You should. It is a happy place that makes people happy. I spent about 2 hours fighting through insane crowds and delayed...
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Farmhouse Pork with Black Beans and Green Peppers (and Trotter Gear)
God, look at those charred peppers! They’re the long, vaguely gnarly, kinda slender but not really, fairly spicy but not very, probably Italian ones I find at my local organic Korean grocery store. I...
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Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage
I got the new Fuchsia Dunlop cookbook! Oh, come on, you know you’re jealous. It’s as delightful as the last few, but with more non-spicy recipes and simple home cooking. My celebrity crush on her...
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