Golden-hued Madras curry powder Contrary to popular belief, there is no such thing as a generic curry powder. In fact, the term curry powder didn’t exist until the 18th century when local cooks in Madras (now called Chennai in India's southern Tamil Nadu state) packaged a...
There are secret recipes and there are secret recipes. Ever since I moved to Northern California, I’ve heard rumors about the famous recipes prepared in the secret kitchen at the An family's Thanh Long Restaurant. (They also own two branches of the upmarket Crustacean restaurants). The key...
I'm thrilled to debut a monthly guest column, "In the Kitchen with ...
Phở may be Vietnam's most famous noodle export but ask many a Vietnamese and they'll tell you that bún riêu cua, a tangy crab- and tomato-based noodle soup, is the dish that evokes grandma's homecooking. Ironically, my first taste of bún riêu cua was at a restaurant...
"Are you alright? Haven't seen any new posts for a while...
Chefs are going ga ga over pork belly. Yes, this fatty, inexpensive cut is fast gaining favor and has risen on the trend-o-meter in the past couple of years. Here in Seattle, pork belly has top billing at fancy restaurants the likes of Tilth, Harvest Vine...
I'm talking about juicy, succulent, shrimp! (Shame on you if you were thinking otherwise.) Before I give you my fried shrimp rolls recipe (adapted from a version my friend Carol's mom fed me), I thought a shrimp tutorial might be useful. Now, I've always thought shrimp is shrimp. You head...
