Mi Amor, Mixian

Photo courtesy of Grubstreet Located in the heart of the East Village, Little Tong Noodle Shop pays homage to the beautiful Chinese southwest province of Yunnan. Chef Simone Tong created a menu to reflect the depth of Chinese culture, focusing on mixian, a spaghetti-shaped rice noodle that she uses as a base for a variety of broths and sauces.  […]  Read more

Step Into Spring with Some Asian Greens

When farmers markets abound with fiddlehead ferns, baby artichokes and spring onions, spring has sprung. While I am infatuated with these seasonal treasures, spring also brings an abundance of tender greens favored in Asian cooking, like chrysanthemum greens (a.k.a. tong ho in Chinese, shingiku in Japanese or tan o in Vietnamese), a grassy, herbaceous and  […]  Read more

Fava Bean Puree with Preserved Mustard Greens

FAVA BEAN PUREE WITH PRESERVED MUSTARD GREENS SERVES 6 TO 8 AS AN APPETIZER Dishes made with fava beans (or broad beans) are popular in Shanghainese restaurants, served as a part of other assorted small bites before a meal. Fresh fava beans make regular appearances at local greenmarkets in the Bay Area, and whenever I  […]  Read more

Tofu with Thousand-Year Eggs

TOFU WITH THOUSAND-YEAR EGGS SERVES 4 AS A SIDE DISH The name of this dish makes it sound much more sensational than it really is; however, what’s bizarre to one culture may simply be everyday grub to another, as thousand-year eggs are to the Chinese. Rather than a millennium, these eggs are preserved for a  […]  Read more

Garlicky Smashed Cucumber Pickles

GARLICKY SMASHED CUCUMBER PICKLES Tsukemono MAKES 2 CUPS Pickles are everyday food in much of Asian cuisine—especially in Japan, where nary a meal goes by without them. This dish comes together in minutes once the cucumbers are briefly bathed in a brine of salt, vinegar, and garlic (but of course they can be pickled for  […]  Read more

Taiwanese Beef Noodle Soup

TAIWANESE BEEF NOODLE SOUP Niu Ro Mian SERVES 6 TO 8 If there is a national dish for Taiwan, it is beef noodle soup, which is found everywhere from night markets to traditional dining halls. At beef noodle soup shops, the vendors tend to their enormous cauldrons with great affection, as if raising a child.  […]  Read more

Chinese-Muslim Lamb Burgers

CHINESE-MUSLIM LAMB BURGERS  Rou Jia Mo SERVES 5 TO 6 Think of rou jia mo as the Chinese equivalent of a hamburger—one that features the distinctive flavors of the street foods favored by one of China’s oldest ethnic and religious minorities. In the Muslim quarters of Beijing, and in other Muslim-concentrated parts of China such  […]  Read more

Japanese Pancakes

JAPANESE PANCAKES Okonomiyaki MAKES 2 LARGE PANCAKES, SERVES 4 This savory Japanese pancake varies from home to home, or shop to shop, and meal to meal. This is not surprising, since the dish was originally developed to make use of leftovers. Okonomi means “what you like” and yaki means “grilled,” so okonomiyaki is—naturally—“grilled as you  […]  Read more

Festive Thai Leaf Wraps

FESTIVE THAI LEAF WRAPS Miang Kham MAKES 20 TO 30 SMALL BITES, ENOUGH FOR A PARTY OF 6 TO 8 A beautifully wrapped Thai snack bursting with savory-sweet-sour- spicy flavors, miang kham embodies much of what I love about the spirit of Thai food, which often transforms humble ingredients into magical feasts. If this recipe,  […]  Read more

Isaan-Style Pork

ISSAN-STYLE PORK LAAB SERVES 4 TO 6 AS AN APPETIZER, OR 8 TO 10 AS AN HORS D’OEUVRE Recipes for laab, a minced meat dish, vary greatly from region to region all across Thailand. I’ve highlighted a style characteristic of Issan, a northeastern region where the people are primarily ethnic Lao and Khmer and cook  […]  Read more