Stuffed Cabbage (Because it’s Cabbage Season)
The wind is just howling out there. Last night, I was kept up until the uncivilized hours by the noise of it just whipping around the building, slamming against the balcony that juts out, catching on the corner. Being on…
Spicy, buttery rearranged cheese biscuits
Apparently I’ve been on hiatus. I popped by here yesterday to update my plug-ins and noticed I hadn’t done anything in two whole months. You’d think I was starving to death or something. Which I was, for a while.…
Killing My Crock Pot Softly With Yeast Breads
I’m not, I admit, one of those pretty food writers. I’m not talking about me and my bad hair and naked face and un-manicured nails, mind you- I’m talking about my food styling abilities, or lack thereof. I’m…
Awesome Nanjing Klepto-Banana Bread (and Pudding)
I’m a bad food blogger. While I’ve been blathering away over yonder about mops and Chinese demolition sites, I’ve been neglecting to talk with y’all about food. Because I have been cooking, believe it or not. And baking. And blowing…
Made in Jiānádà: Suzhou Porky Mooncakes
Hello. I’ve been away for a while, haven’t I? It’s been a very hot, busy summer, much of it nowhere near a kitchen to call my own. We were in Morocco for a month, which was lovely in spite of…
Made in Jiānádà: Homestyle porky Eggplant (家常茄子)
Eggplant (茄子 or qiézi) was one of the first words I learned in Mandarin back in early 2009, partly because we ordered it so often that it inevitably had to stick in my head, and partly because it sounded like a…
Made in Jiānádà: Pork and Green Beans, China-Style
I’m not actually anywhere near my kitchen right now. In fact, I’m out in the wilds of Vancouver Island with my family, camping outside the gates of the Island Music Fest. My laptop is being powered by one of my…
Made in Jiānádà: Lanzhou Lāmiàn (broth!)
This is part 2 in my noodle series. Part 1 (the hand pulled noodles) is here. This is quite possibly the best broth in the whole universe. Except, perhaps, for a fine Tom Yam with all the bark and twigs…
Made in Jiānádà: Garlic Shoots and Smoky Bacon
Welcome to Part 2 in my series of as yet undetermined length on cooking Chinese food in Canada! Part 1 is here. We’re still on safe, neutral territory here- no bear paw, no jellyfish, no shark fin soup in my…
Made in Jiānádà: Garlicky Chinese cucumber salad
Er, hello. It’s been a while. You may remember me as the person who used Xinjiang noodle dough to make pretty much everything. I’ve been, one might say, busy. I got a new job about two months ago. I can’t…
