Author Archive

Clams with Black Bean Sauce

Shellfish stir-fried with black bean sauce is a classic Cantonese method of cooking seafood, and it’s common on many a Chinatown menu. It’s simple to prepare and full of briny, garlicy flavor. Best of all, it’s versatile. I like this dish best with clams, but you can also substitute mussels if you prefer.

Ingredients:
2 pounds medium [...]

Classic Lasagna

I don’t know how else to put it: this lasagna is epic. There are a million iterations of lasagna: mushroom, bechamel, spinach, pesto – I could go on forever. This lasagna recipe is more traditional but be forewarned: it’s really hearty. It contains beef and sausage; ricotta, mozzarella, and Parmesan, for starters. It may be [...]

Sesame Chicken

Karaage is a Japanese-style of frying where meats are lightly dusted with starch before deep-frying. The result is a wonderfully crispy coating that also works to seal in moisture. It also absorbs very little oil so this isn’t nearly as greasy as most deep-fried foods.
This sesame chicken dish, adapted from a Martin Yan recipe, [...]

Braised Bamboo Shoots and Mushrooms

Mushrooms and bamboo shoots are both common ingredients in Sichuanese cooking, which is known primarily for its fiery, bold flavors. This healthy vegetable dish is much more mellow than the spicy Sichuan dishes you may be accustomed to seeing on Chinese restaurant menus, but it’s just as satisfying.
This has become one of my favorite [...]

La Mar Cebicheria Peruana

I’m a sucker for Peruvian cuisine but I always tend to gravitate towards the same dishes. Okay, I’ll be honest – the same one dish: lomo saltado. The sirloin strips stir-fried with soy sauce, vinegar, and spices and stir-fried with onions, tomatoes and French fries is one of my all-time favorite meals so it’s hard [...]