When I was pregnant with Isaac, I was so ready for them, like a tennis player light on the balls of her feet, ready to lunge and meet the yellow, furry ball head-on. Would it be pickles of every shape, size, and hue? Or my...
I’ve been in a pseudo state of déjà-vu since we returned to Seattle two months ago. Considering how long I’ve lived here (albeit off and on), I expected to ease into Seattle life as effortlessly as shimmying into a favorite pair of well-worn jeans. Everything I love...
As I mentioned in New Beginnings Part I, I’m investing all my New Year mojo in yu sheng (Mandarin for "raw fish"), only my version uses tea-cured salmon which is technically still raw. Also called yee sang (in Cantonese), this "salad" is usually eaten in restaurants...
Chinese New Year is a celebration of new beginnings and many Chinese take the saying “out with the old, in with the new” very seriously. This year, the Year of the Dragon, is drumming up a little more hoo-ha--and will welcome quite a few more babies--than...
When I was gathering recipes for The Asian Grandmothers Cookbook, I spent a day with Cathy Chun and her sister, Carol, cooking, chatting and sharing. Shrimp with black bean sauce and taro cake were on the menu. While both were delicious, only the shrimp dish made...
Everyone loves fried rice! I know, I know, it’s a bold statement to make. I don’t think it’s a stretch though. Just think about the infinite permutations worldwide. Examples include: Indonesian nasi goreng, Thai pineapple fried rice, Filipino garlic fried rice (siningag), and that’s only in...
Doesn’t this vegetable look familiar? You can find it at just about every corner grocery store and you probably know it by another name: baby bok choy. In fact, its proper name is Shanghai bok choy or green stem bok choy. True bok choy has snow-white...
