Calling this a salad is using the term rather loosely, but it does fall into the broad family of Thai salads. Unlike many Thai salads, this one isn’t especially fiery, making it perfect for a light lunch or simple dinner.
Continue reading “Authentic Thai Minced Shrimp and Pork Salad (Lon Kung Moo Sub)”
As I’ve mentioned before, I have a large collection of modern, vintage, and antique cookbooks. One of the things I enjoy most is comparing how recipes have evolved over the decades and seeing how cooks adapted authentic dishes to the ingredients available at the time.
Continue reading “Twice-Cooked Pork: From Joyce Chen’s 1961 Kitchen to Today’s Sichuan Pantry”
When I was traveling in China, I was told to visit a very special restaurant in Shanghai. They said this restaurant specialized in “revolutionary dishes“. The place was called Mao Jia Cai or Mao’s Family Restaurant.
Continue reading “Red Braised Pork, Mao’s Favorite Dish”
There are many versions of this classic sauce, Ragu Bolognese, which originated in Bologna.
Some use wine, some use milk, some use wine and milk and some only use a bit of tomato paste, but this is my tried and true version. It is epic, but it is definitely not fast food.
Continue reading “Classic Ragu Bolognese Sauce Recipe: Slow and Delicious”
When you look closely at the word jambalaya, you notice that it is actually three words. “Jambon”, from the French for ham, “ala”, as in the style of and “ya”, the West African word for rice. Shortened and pronounced as jambalaya.
Continue reading “Authentic Creole Jambalaya- Smoky and Delicious”