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Pickles and Tea Salad

Kale and Roasted Ginger Salad

26 Jan, by Smithsonian Asian Pacific American Center in Appetizers/Sides, Broiling, Cooking method, Easy, Salad

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...

Japanese Spice Blends + Spicy Gomashio Soba Recipe

24 Jul, by Smithsonian Asian Pacific American Center in Boiling, Japanese, One-wok meal, Salad, Sides, Vegan

Many cultures around the world use spice blends and mixtures in their cooking. Some popular ones are French herbes de provence, Jamaican jerk spice and Mexican adobo. Asian cooking in particular relies heavily on spice mixtures. Can you imagine a world without Indian curry powder or Chinese...

Ann Mah’s “Kitchen Chinese,” a Q+A, and Salt and Pepper Shrimp

20 Dec, by Smithsonian Asian Pacific American Center in Chinese, Main Course, Recipes, Salad

Ann Mah’s debut novel, Kitchen Chinese: A Novel About Food, Family and Finding Yourself, has all the ingredients for a successful chick lit novel. It’s an easy, breezy read. It has a lovable heroine--Isabelle Lee--who has her flaws yet emerges victorious. And it offers so...