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Pickles and Tea Adventures in Asian American Cooking

Ingredient Spotlight: Lemongrass

27 Jul, by Smithsonian Asian Pacific American Center in Condiments, Thai

One of my favorite Asian herbs, lemongrass, and its long, slender form is fast becoming a common sight here in the Northwest. You can often find the stalk with its variegated colors--from white to yellow to pale green--three to a bundle at Asian markets, and...

Summer Grilling with Korean-Style Beef Short Ribs (Kalbi)

13 Jul, by Smithsonian Asian Pacific American Center in Entrees, Korean, Meat

Here in Seattle, we don't expect summer--the most elusive of all seasons--to make a gracious appearance until after July 4th. One week post-Independence Day, I am happy to report that the past few days have been gloriously sunny! The temps have rolled into the 70’s and...

Almond Tofu (杏仁豆腐) and Syrupy Smashed Cherries–A Childhood Favorite Teams up with Summer Lovelies For Bliss in a Bowl

04 Jul, by Smithsonian Asian Pacific American Center in Chinese, Comfort food, Sweets/desserts

Almond tofu or almond jelly is one of the most popular desserts to come out of the Chinese restaurant. It’s almost always served at the end of a Chinese banquet, usually with canned longans in syrup and/or fruit cocktail. As a little girl in swishy pigtails,...

A Craving for “Pig Intestine” Rolls a.k.a. Chee Cheong Fun (猪肠粉) or Rice Noodle Rolls

25 Jun, by Smithsonian Asian Pacific American Center in Chinese, Comfort food

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...

Pike Place Market Prunes–A Love Story

15 Jun, by Smithsonian Asian Pacific American Center in Uncategorized

Prunes. That’s the first thing that comes to mind when I think of Pike Place Market. Not golden Rainier cherries blushing with rouge; nor freshly-foraged morels hiding under a light dusting of dirt; or, the blinding flash of silver-skinned salmon soaring overhead. I first encountered Pike Place...

Egg Candy Omelet–A Father’s Day Tribute

08 Jun, by Smithsonian Asian Pacific American Center in Vegetable

Like many traditional Asian husbands and fathers, my dad was the sole breadwinner in the family and worked long hours. While Dad was also a strong authority figure, I have fond memories of him running beside me gasping and grasping onto my bicycle frame as...

Kitchen Disasters and Fixes iPhone App Giveaway

04 Jun, by Smithsonian Asian Pacific American Center in Uncategorized

It’s 5:30 pm on a Saturday. The cheesecake you pulled out of the oven two hours ago has a gash as wide as the San Andreas Fault, the roast beef is sitting on the counter crusted in charcoal cracklings, and your guests are arriving in...

Vietnamese Sour Soup Flavored With Spring’s Secret Ingredient–Rhubarb

01 Jun, by Smithsonian Asian Pacific American Center in Appetizers, Vegetable, Vietnamese

Rhubarb ranks way up there, together with ramps and fava beans, as a local vegetable I have absolutely no clue how to tackle....

5 “Why Didn’t I think of That?” Ideas For Your Memorial Day BBQ

25 May, by Smithsonian Asian Pacific American Center in Uncategorized

Memorial Day marks the beginning of grilling season (and unofficially, summer!) in the U.S. Unless, of course, you live in Seattle where we feign insouciance and grill under gray skies while listening to the rhythmic pitter-patter of raindrops until at least July 4th. Growing up, satay,...

A Post-Mother’s Day Post and “Losing Face”

17 May, by Smithsonian Asian Pacific American Center in Uncategorized

Last week, I had written a Mother’s Day post that came from the heart. My many days of soul-searching were rewarded with memories that revealed themselves in full Technicolor splendor. My words were honest and truthful, as personal essays ought to be. I did share some...

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