As immigrants, our Thanksgiving tables are likely to be vastly different from the garden variety spread of roast turkey, stuffing, mashed potatoes, cranberry sauce, and pumpkin pie. Two months ago, I was talking to people about their melting-pot Thanksgiving food traditions for an article that just came...
When I was growing up, I ate this dish as often as an American kid might eat spaghetti. It was—and still is--my favorite comfort food. In Indonesia, you’ll find entire restaurants and food stalls dedicated to selling this local specialty. To make it even simpler...
My mum loved to throw parties—big ones, small ones, medium ones--and there was always one constant: good food, and lots of it. Cooking for company often meant days of prep and a kitchen bustling with activity morning till evening. Ma would grind spice pastes for dishes...
Several recipes I learned while writing The Asian Grandmothers Cookbook are still in my everyday cooking repertoire. Mochiko Fried Chicken (pg. 187), Japanese-Style Hamburgers (pg. 153), Deep-Fried Tofu Simmered with Tomatoes (pg. 123), just to name a few. And an all-time favorite--Caramelized Chicken with Lemongrass and Chilies (pg....
The Vietnamese sandwich, a.k.a. bánh mì, is the epitome of cheap, good food. In fact, so remarkable is the bánh mì’s reputation, the New York Times Magazine devoted an entire article to this glorious sandwich. The article also suggests that Seattle, with its thriving Vietnamese community,...
Coronation chicken isn’t so well known in these parts (i.e. the U.S.) but in the U.K., this dish has a fabled history. A humble dish with a regal name, coronation chicken was invented by Rosemary Hume, the founder of Le Cordon Bleu, joining the ranks of...
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...
Chicken wings were one of my favorite childhood snacks: baked, grilled, or fried, it didn’t matter. I’d gnaw on the wing tips until all the flavor and what little meat and skin were on ‘em was sucked off! So when Monica Bhide asked me to cook her...
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