[Photograph: fuchsiadunlop.com] I've been meaning to make this recipe for at least a month. Ever since I laid eyes on Fuchsia Dunlop's Revolutionary Chinese Cookbook: Recipes from Hunan Province, I've been drooling over the recipe on the book's cover:...
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"For a quick meal on a gray and gloomy day, it's hard to beat this." [Photograph: Nick Kindelsperger] Truly authentic hot and sour soup, if such a thing exists, probably contains some ingredients that aren't super easy to track down...
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[Photograph: Nick Kindelsperger] In search of a humble dinner that would use up leftover roast chicken, I somehow ended up here. This dynamic recipe from The China Moon Cookbook by Barbara Tropp was featured in the New York Times....
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Phở đuôi bò. [Photographs: Tam Ngo] Since we'll be stuck in dark drizzle for months to come, let's talk about phở, a perfect food for chasing away the doldrums of winter. Phở bò is a Vietnamese beef noodle soup;...
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[Photographs: Nick Kindelsperger] Chinese cuisine is one I've been flirting with now for a few months. But with a copy of Revolutionary Chinese by Fuchsia Dunlop, I felt confident to move beyond the standard take-out fare and see what...
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"When the cleaver enters the crab, its legs will flail wildly—fear not and press onwards." [Photographs: Chichi Wang] The crabs are in full force at Asian markets. Bins of blue claws rest beneath burlap covers, while the water tanks hold...
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[Photograph: Tam Ngo] Speak to chef Tadashi Ono about this hot pot and he at once turns dreamy-eyed—its milky broth reminds him of lakes frozen over. Black cod, also known as sablefish, thrive in the frigid seas off Alaska...
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[Photographs: Tam Ngo] This week's Cook the Book recipes represent the ongoing research of the Japanese Hot Pots project—undertaken by Matsuri chef Tadashi Ono and journalist of all things Japanese Harris Salat. Last Christmas, I had the pleasure of...
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"There's a difference between the pleasantly doughy boiled dumpling and the chewier, semi-translucent steamed dumpling." I may be from Shanghai, but I think I make some pretty mean dumplings for a Southern gal. From buns, bread, and noodles, the Northern...
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Principles of Stir-Fry, Part Four Previously Principles of Stir-Fry, Part One » Principles of Stir-Fry, Part Two » Principles of Stir-Fry, Part Three » All Seriously Asian coverage » My mother has a way of transforming vegetal chaos into order....
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