Taiwanese 3 Cup Chicken Recipe- San Bei Ji

September 12, 2026September 12, 2026Leave a comment

I’ve made a lot of Chinese food in my life, but I’d never made 3 Cup Chicken-San Bei Ji, which is kind of a Taiwanese classic. I was really missing out. This is one of the best things I’ve ever made and super easy. Absolutely stunning. This is the Taiwanese version with basil.

The name “three-cup chicken” traditionally refers to the three principal seasonings: rice wine, soy sauce and sesame oil. The “cups” describe the balance among those ingredients rather than requiring modern home cooks to use a literal cup of each.

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Goan Pork Vindaloo (Pork Vindalho)

September 8, 2026September 8, 2026Leave a comment

Goan pork vindaloo, traditionally called pork vindalho, grew from the Portuguese vinha d’alhos, meat prepared with wine and garlic. Goan cooks transformed it with local vinegar, dried chiles and aromatic spices, creating a dish in which acidity, heat and the richness of pork remain carefully balanced.

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Poulet à la Forestière: French Chicken with Mushrooms

September 6, 2026September 6, 2026Leave a comment

Poulet à la Forestière is a classic French preparation of browned chicken served with mushrooms, salt pork or bacon. The name forestière—“of the forest”—refers to the mushrooms that define the dish.

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The Pasta I Make When I Don’t Feel Like Cooking

September 1, 2026September 1, 2026Leave a comment

I get this question fairly often: when you spend much of the day working on recipes and talking about food, don’t you eventually get tired of thinking about what to cook?

The answer is yes.

There are evenings when the last thing I want to do is research a recipe, measure twelve ingredients, or spend an hour standing over the stove. That’s when I fall back on a handful of things I can make almost without thinking.

This is one of them.

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Home-Style Northern Indian Chicken Curry-Murgh Kari

August 30, 2026September 1, 2026Leave a comment

Murgh Kari, literally “chicken curry” in Hindi and Urdu, is a classic style of North Indian home cooking. Unlike the richer cream- and butter-based curries that often dominate Indian restaurant menus in the West, Murgh Kari is everyday cooking—chicken simmered in a deeply flavored gravy built from browned onions, ginger, garlic, tomatoes and warm spices.

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Old-Fashioned Cuppa Cuppa Cake Recipe — A Southern Classic

August 27, 2026September 5, 20261 Comment

Old-Fashioned Cuppa Cuppa Cake is a beloved Southern dessert made with equal parts flour, sugar, and milk layered with fruit and baked until golden brown. Popularized by the movie Steel Magnolias, this easy cobbler-like dessert can be made with peaches, berries, or even canned fruit cocktail for a simple old-fashioned treat.

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Simple Norfolk Seafood Recipe Inspired by O’Donnell’s

August 27, 2026September 12, 20267 Comments

This Norfolk Seafood is such a good recipe and so simple to make. The story behind this recipe is interesting.

The story behind Norfolk Seafood:

When I was a young boy, we used to go to a seafood restaurant in Washington DC called O’Donnell’s. The historic O’Donnell’s Sea Grill opened in 1922 on E Street NW in Washington, D.C. It was a legendary destination for seafood, nautical decor, and its signature rum buns. They had wonderful food, and most importantly, they had Buck.

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Rigatoni with Roasted Eggplant and Walnuts

August 26, 2026August 29, 2026Leave a comment

Roasting eggplant until completely tender transforms it into an unexpectedly rich pasta sauce. Tossed with garlic, good olive oil, basil, Parmesan and toasted walnuts, this is one of those simple Italian pastas where a handful of ingredients become much more than the sum of their parts.

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Guizhou Spicy Chicken-(Guìzhōu Làzǐ Jī)

August 25, 2026August 26, 2026Leave a comment

Guizhou Spicy Chicken-贵州辣子鸡, is very different from the dry, crisp laziji associated with Chongqing and Sichuan. The defining ingredient is cíbā làjiāo—a coarse paste of softened dried chilies, ginger and garlic fried in oil—which is cooked with the chicken until the meat becomes deeply infused with chile and coated in a rich, glossy red mixture.

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Cíbā Chili Paste (Cíbā Làjiāo, 糍粑辣椒)

August 25, 2026August 26, 2026Leave a comment

Ciba Chili Paste gets its name from its sticky, cohesive texture, which resembles freshly pounded glutinous rice cake (cíbā). Unlike dry chili flakes or smooth purées, it is a coarse, moist paste made by rehydrating whole dried chilies and pounding or grinding them together with fresh ginger and garlic, then slowly frying the mixture in oil until fragrant and glossy.

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