'black bean sauce' on Serious Eats

Charles Phan's Black Bean-Glazed Pork Spareribs

The name "steamed ribs" may not be particularly appealing to many of you. Perhaps this fact is why Charles Phan left out the adjective when naming the Black Bean-Glazed Pork Spareribs in his cookbook, Vietnamese Home Cooking. But consider this: When cooked properly, steamed fish, dumplings, and vegetables take on a silky smooth and supple texture. Why not apply the technique to pork ribs? More

Dinner Tonight: Steamed Tofu with Shrimp and Black Bean Sauce

Is there anything more boring than steamed tofu? I adore tofu when it's pan-fried, or slipped into some luxurious sauce. But I tend to pass the steamed version as quickly as possible. So why did I settle on this recipe from Food and Wine? Maybe it was the fermented black beans, which lend a meatiness to everything they touch. I can safely say, I was thinking more of the shrimp than the tofu when digging into this dish. More

The Nasty Bits: No Mean Feet

I'm fond of all poultry feet. Goose and duck feet have ample amounts of webbing; when stewed, they are delicate and tender with a hint of chewiness that resembles the texture of simmered sheets of bean curd. While goose and duck feet are more prized in Chinese cuisine, I prefer the meatiness of a chicken's foot. More

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