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Pickles and Tea Adventures in Asian American Cooking

Namul, namul

12 Nov, by Smithsonian Asian Pacific American Center in Appetizers, Korean, Salads

  My friends tease me that I like to say words in pairs ...

Fish Tales or Ama Sua’s claypot steamed WHOLE fish with lemongrass

08 Nov, by Smithsonian Asian Pacific American Center in Entrees, Thai

Trout, brook Credit: Knepp, Timothy, U.S. Fish and Wildlife Service I know, I know, you don't like your dinner staring back at you. But please heed my one impassioned request: don't wimp out and get fish fillets. Before you get yourself into a tizzy, hear me out. There are so many...

Pranee’s Shrimp and Pineapple Red Curry

06 Nov, by Smithsonian Asian Pacific American Center in Thai

  Chilies and shrimp The first thing Pranee Khruasanit Halverson did (after she enveloped me in a warm and fuzzy Thai hug, of course) when I entered her kitchen was make me a drink. In this instance it was bale fruit tea, simply the dried fruit boiled in...

Pancit Parade

03 Nov, by Smithsonian Asian Pacific American Center in Chinese, Filipino

Fellow food blogger Marvin of Burnt Lumpia lamented that I made no mention of Filipino noodles in my article Oodles of Noodles. So I dedicate this blog post to him--Marvin, this one's for you! Now, no two Filipino families make pancit the same. In fact, there are several different...

Lo bak by any other name is still pork braised in soy sauce

31 Oct, by Smithsonian Asian Pacific American Center in Chinese, Entrees, Interview with a grandma, Meat

Star anise or aniseed, adds an unmistakable flavor to this popular Chinese pork dish One rainy Seattle morning, I had the pleasure of meeting up with not one, but two, grandmas! My friend Byron Au Yong arranged for me to meet his grandma, Ty Hee Tak, and his aunt...

Somen + salad = tasty

25 Oct, by Smithsonian Asian Pacific American Center in Appetizers, Japanese, Salads

After a week filled with gunmetal skies, blustery winds and neverending drizzle, the sun decided to pop up and give us a couple of Indian summer days in Seattle. Inspired by the warm(er) weather--it hit 68F in the shade!--I decided to make a refreshing, cold somen salad. Somen is a...

Take a Can of Creamed Corn …

23 Oct, by Smithsonian Asian Pacific American Center in Chinese, Comfort food, Soups

  My husband, hungry_hobbit for those who need reminding, never tried *gasp* fresh asparagus until he was all growns up, or in my mind, till he met me. His mom fed him canned asparagus (I am told she still prefers canned to fresh to this very day.) He'd probably...

Eggy Stir-Fried Cabbage

18 Oct, by Smithsonian Asian Pacific American Center in Chinese, Comfort food

I've been eating this dish for as long as I can remember. My mum made it, my aunts made it and now I make it--it's so simple I can churn it out in 10 minutes. I definitely consider it a comfort food. More often than not,...

Of Stuffed Wings and Tight Socks–Stuffed Cambodian Chicken Wings (Moane Teum)

16 Oct, by Smithsonian Asian Pacific American Center in Cambodian, Poultry

"It's just like pulling off a really tight sock," said Phiroum Svy matter-of-factly. I had never thought of it that way. Then again, I'd never tried deboning a whole chicken before. (Here's some trivia for you: debone and bone are synonyms, go figure!) We were in...

Universal Fried Chicken–A Recipe for Filipino Fried Chicken

10 Oct, by Smithsonian Asian Pacific American Center in Comfort food, Filipino

I'm convinced. Fried chicken is universal. In the U.S., we're most familiar with Southern-style fried chicken--thanks (or perhap, no thanks) to ubiquitous fast food chain KFC--but Southerners weren't the first people in the world to fry their chickens. Just about every country has their version of...

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