Sticky rice stuffing is a staple for many Chinese American families at Thanksgiving. It is a riff on “naw mai fun” or “lo mai gai,” two very traditional Chinese recipes. My friend Wing gave me his grandmother’s recipe to include in my very first cookbook—The...
Hiroko Shimbo is a well-known authority on Japanese cuisine and a beloved cooking instructor based in New York City. And like many of us, she owes much of her culinary finesse to her mother. Hiroko has long been a proponent of cooking Japanese cuisine with a...
If you adore fresh ginger as much as I do, then I hope you'll be game to try this sprightly salad. To be honest, it's not for everyone, but it's worth a try. I first learned about this kale and roasted ginger recipe from a lady...
While I love making kimchi, I can’t imagine making it in a traditional kimchi fermentation crock--called onggi—and then burying it in the ground. Although if you’d like to try it, you can buy one stateside from this guy. Just so you know, fermenting in general doesn’t...
I don’t know if I should feel lucky or left out because unlike many of my American friends, I never had any altercations with boiled Brussels sprouts when I was a child. (Big score for my Asian upbringing!) Since my first Brussels Sprouts experience as an...
The Smithsonian Institution's Museum Day Live! 2016 event may be over but my series, "Inspiring APA Women in Food," continues to celebrate and empower women and girls of color with the third and final profile. ~~~ When I first met Keo Choulaphan, I was instantly captivated by her elegant features...
Baked Squash and Potato Croquettes (Korokke) Croquettes, no matter their origins or ingredients, are a delicious, deep-fat-fried snackfood. Fry them if you want, but I prefer a much less greasy and messy method--baking them. Korokke, the Japanese version, is often filled with kabocha squash. I think...
A decade ago, hardly anyone understood what the term "gluten-free" meant, celiac disease was very under-the-radar, and finding gluten-free products at the grocery store was challenging. Today, just about everything sold at the grocery store is gluten-free, even water and face cream! (Yes, I'm being facetious.)...
You may be married to one. Your best friend may be one. You may even unknowingly be nurturing one at home. My point is: I’m sure everyone knows at least one meat-loving carnivore, someone who frowns at a meal sans meat and/or shuns anything remotely...
As promised, today’s blog post focuses on a dumpling to please your fried-food fiend of a friend (try saying that 10 times fast!). These dumplings are of course, fried wontons. To be fair, I don’t think fried food lovers should be pigeon-holed. Because honestly, who...
