• Rutabaga, Celery, Dill, & Smoked Chicken Soup
  • Matcha Whoopie Pies with Sakura Buttercream Filling
  • Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage
  • Mushroom Chicken Pie
  • Pistachio Wasabi Beets
  • Sichuan Chili Oil, and variety of cold-chicken-based lunches
  • Lemony Pea and Radish Salad with Mint
  • The Fort Greene
  • East African Sweet Pea Soup
  • Lazy, Rustic, Haphazard, and Amazing Sour Cherry Pies
  • Malaysian Chicken Satay
  • The Wildman’s iPhone App
  • Welsh Cakes with Dried Apricots and Candied Ginger
  • Farmhouse Pork with Black Beans and Green Peppers (and Trotter Gear)
  • Black Pepper Tofu with Pork
  • Peposo
  • Toasted Hazelnut Chai
  • Kentucky Coffee Spread
  • Banana Guacamole
  • Spicy Shrimp with Wine Rice
  • Double Ginger Chocolate Chunk Scones
  • Artichoke and Blood Orange Salad (with frisee, parsley, and cardamom)
  • Chevre Truffles
  • Clementine Sassafras Ice Cream
  • Jack is Closed (but you can vote for our pie on Sunday)
  • Our Wedding
  • Pecan Mole
  • Son-in-Law Eggs
  • Saffron Turmeric Cake with Meyer Lemon Sorbet, Argan Oil Whipped Cream, Almond Brittle, and Thyme
  • My Triumphant Return, with a Book Giveaway!

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Archive for the ‘Chinese Recipes’ Category

February 6, 2013

Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage

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 remains undiminished. As usual, even when testing a recipe from a new cookbook I couldn’t leave well enough alone. We […]

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March 19, 2011

Farmhouse Pork with Black Beans and Green Peppers (and Trotter Gear)

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 love them with a deep and abiding love. Dave, however, is pretty sure that nightshades give him stomachaches, so I don’t […]

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March 7, 2011

Black Pepper Tofu with Pork

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 buses to get there during a London tube strike once (not counting the time spent flying across the pond […]

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May 3, 2010

Spicy Shrimp with Wine Rice

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, a tasty precursor to more refined sakes. You can brew your own using Chinese wine balls (actually, yeast balls), but […]

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August 8, 2007

Stir-fried Pork with Pattypan Squash and Garlic Scapes

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 next spring. I can’t sleep with a crying wok just a few yards away from my head. Something […]

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April 11, 2007

Baby Lion’s Head Meatballs

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. The seared layer of soy sauce coating each meatball is a tremendous burst of flavor, and absolutely makes the dish for me. […]

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February 5, 2007

Sweet and Sour Lotus Root

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 home the very next day. I looked at the wildly different recipes in Fuschia Dunlop’s two cookbooks, […]

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January 25, 2007

Stir-Fried String Beans with Pork and Pork

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 of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Young. Find a recipe for a […]

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January 18, 2007

Stewed Garlicky Black Bean Spare Ribs

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 falling off the bones in the pot. That’s what hours of slow braising in a sand […]

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November 19, 2006

Stir-Fried Clams with Black Bean Sauce

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 learn how to prepare. I have this thing about eating cute things. I like doing it. If I see something […]

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October 5, 2006

Spicy Beef Slices with Tangerine Peel

Spicy Beef Slices with Tangerine Peel

I just purchased a copy of Land of Plenty: A Treasury of Authentic Sichuan Cooking by Fuschia Dunlop. It came very highly recommended, and rumor has it that this is the best text on Sichuan cooking available in English today. I’m very excited and looking forward to trying out a whole lot of Dunlop’s recipes. […]

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March 15, 2006

Scallion (Spring Onion) Bread

Scallion (Spring Onion) Bread

I’ve been sorting through my mother’s cookbooks lately, taking out the ones I want to keep. She has so many interesting Thai and Indian and Chinese cookbooks that I can see already what I’ll be eating for the next few months, at least. This recipe was the first thing that caught my eye when I […]

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