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: 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: Lanzhou Lāmiàn (noodles!)
This is Part 1 in a series on Lanzhou noodles. Part 2 (the broth) is here. This one has been a long time coming. Seriously. This dish is quite possibly the one thing we have eaten the most of in…
Caldo Xochitl Tom Ka Gai (the Chicken Soup Remix)
This one started out as just a sauce, intended to use up the tin of coconut milk that had been hanging out in our cupboard for at least the past six months. The recipe had promised me a multitude of…
Tandoori Chicken Wraps (plutôt à la chinoise)
Spring has sprung! Shanghai is currently alternating between gorgeous, sunny, warm days and, well, the usual grim and drizzly murkiness that seems to be its default mood. I, however, have been feeling remarkably sane (highly unusual) and have been quite…
The Infamous Hangzhou Hotel Apple Crisp
Things are afoot. Now that spring has suddenly sprung here in Shanghai, many of the winter worries that had been taxing my brain are starting to resolve themselves. I won’t go into them in great detail here- that’s what my…
