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Pickles and Tea Cooking method

sushi rice balls

Pickled Cherry Blossom Sushi Rice Balls and Hanami Time!

07 Apr, by Smithsonian Asian Pacific American Center in Appetizers, Boiling, Celebrations, Food traditions, Japanese, Kid-friendly, Snacks, Vegan

After all the snow and freezing cold temps we’ve been having, I never thought I’d see the end of winter. But spring is finally here and the cherry blossoms blooming outside my window are proof of it! And that means it’s time for hanami.   Hanami—or flower...

oyster omelet

Remembering a Great Leader and Oyster Omelet for One

27 Mar, by Smithsonian Asian Pacific American Center in Chinese, One-wok meal, Pan-frying, Snacks

Early Monday morning, March 23, 2015, Singapore’s former prime minster, Lee Kuan Yew, passed away. You may not recognize his name but know this: Singapore wouldn’t be the affluent metropolis and economic heavyweight it is today without this great man. Under Mr. Lee's 31-year leadership, this island...

colalrd greens

A Bitter Renaissance: Collard Greens and Tofu with Coconut Sauce (Sambel Goreng Collard dan Tahu)

06 Mar, by Smithsonian Asian Pacific American Center in Braising, Indonesian, Sides, Vegetable

I still crave many dishes from my childhood, like ayam goreng kunyit (turmeric fried chicken), pastel panggang (a shepherd’s pie of sorts), and roti bakso (sweet pork buns). Some, I’ve tried to recreate in my own kitchen and others, I patiently wait for. I do...

hot and sour soup

Hot and Sour Soup (Suan La Tang)

27 Feb, by Smithsonian Asian Pacific American Center in Appetizers/Sides, Boiling, Chinese, Comfort food, Food traditions, Soups

Last Saturday, I had two cooking demos at the Freer and Sackler Galleries in downtown D.C. as part of their Lunar New Year family day celebrations. The weather forecast predicted snow (they were actually right!) and I was expecting maybe 5 people to show up at...

japchae

Korean Stir-Fried Glass Noodles (Japchae)

13 Feb, by Smithsonian Asian Pacific American Center in Celebrations, Comfort food, Entrees, Kid-friendly, Korean, Noodles, One wok meals, Sides, Stir-frying, Vegan

I heart noodles. Ramen. Chow mein. Pancit. And especially my mom’s mie goreng (Indonesian fried noodles). But today, I’d like to give a shout-out to a lesser known noodle dish—japchae. A classic Korean dish, you’ll find japchae on the menu at just about any Korean restaurant in the U.S. If you’re lucky...

sweet potato jiaozi

Sweet Potato Chinese Dumplings (Jiaozi)

30 Jan, by Smithsonian Asian Pacific American Center in Appetizers, Boiling, Breakfast, Celebrations, Chinese, Comfort food, family, Food traditions, Kid-friendly, Vegan, Vegetable

On February 19, 2015, we will welcome the Year of the Sheep. And so begins another round of eating because a new year celebration isn't a celebration without lots of food! I’ve written many posts on Lunar New Year foods: from a Singapore favorite, raw fish...

General Tso's Chicken

General Tso’s Chicken

23 Jan, by Smithsonian Asian Pacific American Center in Chinese, Deep-frying, Entrees, Fusion, Poultry

General Tso’s chicken may be the emblematic go-to dish at Chinese restaurants across North America but this supposedly Hunan dish is virtually unknown in China. In her 2013 cookbook Every Grain of Rice--Simple Chinese Home Cooking, Fuchsia Dunlop explains that General Tso’s chicken was actually invented by...

Microwaved Miso Eggplant

16 Jan, by Smithsonian Asian Pacific American Center in Japanese, Microwave, Sides, Vegan, Vegetable

I love eggplant: Eggplant in baba ghanouj, eggplant in spicy tomato sauce, eggplant cooked fish-fragrant-style, the list goes on. As much as I enjoy eggplant in all its permutations, one thing I don’t do much of is cook eggplant. I don’t care for the tedium of salting...

black eyed peas in sweet shoyu

Lucky New Year Black-Eyed Peas in Sweet Shoyu

31 Dec, by Smithsonian Asian Pacific American Center in Braising, Celebrations, Food traditions, Japanese, Vegetable

Instead of celebrating Lunar New Year like the Chinese, Koreans and Vietnamese, the Japanese celebrate the Western New Year on January 1st. This wasn’t always the case. It was only in 1873, five years after the Meiji Restoration (the revolution that transferred power from the Tokugawa shogunate to...

Green tea cookie

My First Cookie Exchange Party and Matcha Green Tea Cookies

12 Dec, by Smithsonian Asian Pacific American Center in Baking, Fusion, Japanese, Sweets/desserts

When one of the moms in my son’s pre-K class inivited me to her cookie exchange party, I was at a loss. Number 1: I’ve never been to a cookie exchange and had to ask how it worked (how embarrassing!). Number 2: My family doesn’t bake cookies, at...

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