Cover Stories

Classic. After all, who’s going to suspect a lowly food blogger of being a top Field Op? If the cover story’s any good, and this one most definitely is, a promotion to Station Chief won’t be far behind. Really, it’s just a matter of… Wait, not that particular cover story? Yikes… Then forget you read…

Well-Deserved Break

When a dish is called, “Butter Chicken,” it has to require large amounts of butter, right? Particularly when it’s one of the favorite preparations in a country as vast as is India, it’s butter by the hundreds of tons, for sure. Oh, those poor cows! Maybe not. See, cooking teacher Rumya Misquitta found a way…

Happy as Clams

Why wouldn’t they be? The bivalves finish up in a buttery sauce imparted with their flavorful essence, bringing to mind more than just a hint of the sea. There’s that, and there’s also the cup of sake (or maybe, instead, white wine) that keeps things warm and humming. Really, is there any more exquisite a…

Just Above General Tso’s

See? Right there on the takeout menu, between General Tso’s and Kung Pao Chicken is today’s offering. Yep, that’s right, Cashew Chicken, beloved favorite from that Cantonese joint around the block. Lushly flavorful, if not a classic part of the Chinese repertoire, its exquisite taste far outpaces a questionable pedigree. Besides, even if it isn’t…

Bless You!

You just sneezed, didn’t you? Well, either way. Something definitely has been going around lately. It’s winter, after all. One does what one can to stay healthy, but eventually a cold (and the cold, too) comes for everyone. What better ally then, than a hot, steaming, and wonderfully satisfying bowl of chicken soup? It’ll cure…

For Distinction…

Start with structure. That is, to make Beef and Snow Peas memorable not just for the cook but for guests, take care to slice the meat thinly before cooking it. Accomplish this by freezing the meat ever-so-lightly, which results in a cut that’s firm, yet still yields. Barely. Consequently, this allows for nearly paper-thin slices.…

Yes, but Not Flapjacks

Going to do up some pancakes. Interested? Good. Do you remember where the skillet is? No, not those kind of pancakes, though, but scallion pancakes. You know, the ones featured on the menu at that neighborhood Cantonese place several blocks over. Light and crispy and just loaded with those beautifully fresh spring onions that announce…

East Carolina Style. Way East.

When you’re in the mood for a pulled pork sandwich, nothing matches that beguiling combination of smoky, slightly tangy and majorly savory the east offers with such pride. East Carolina? Well, maybe there too, but even more evocative flavors are to be found in East Asia. In Thailand, specifically. Thus, when Food & Wine suggested…

First Up

On and on winter seemed to go, month following month, unrelieved. Just when the greys and the browns threatened permanence, and greenery faded to a memory which maybe never really was after all, the earth stirred. Weary at first, a subtle softening here, a brief thaw there. Maybe a sporadic glint of brightness. Then, one…

Watch for Tigers!

Particularly good advice when wandering Southeast Asia’s jungled mountains. Ask any local, including the Hmong, a people inhabiting Laos’s out-of-the-way forests. A tiger bite makes quite an impact. In fact, that’s the best way the Hmong have of describing their signature sauce, which they serve with grilled, marinated steak. This, in addition to Blistered Green…