The grilled sandwiches provide a crunchy contrast to the creamy soup with buttered multi-grain toast and crisp green apple enriched with soft warm Brie and honey Dijon mustard. Continue reading Cream of Cauliflower and Spinach Soup with Grilled Granny Smith Apple Melt Sandwiches
I used to make chili with sweet green bell peppers but now prefer the medium heat of poblanos. If you have time, roast them over a grill or gas flame to add smoky flavor. Continue reading Beef Chili with Poblano Peppers
As I sifted the flour, baking powder and salt and beat the eggs, sugar and vanilla extract together, I thought about a mother making muffins for her young son who would grow up to become a man, an airman in the Air Force, a husband, an attorney, a father of three boys, a scoutmaster, and a grandfather. Continue reading Remembering Dad, Family and Vanilla Muffins
We chose Peking Garden, one of Maxim’s Chinese Cuisine’s longest-standing among its many provincial themed restaurants that serves authentic Peking cuisine Continue reading A Review of Peking Garden in Hong Kong
During my visit to Hong Kong, my brother’s future mother-in-law taught us to make lamian or pulled noodles along with a few accompanying dishes. Continue reading Learning to Make Lamian – Chinese Pulled Noodles
Northern Chinese families celebrate the new year reunion dinner by making dumplings together. Continue reading Celebrating Chinese New Year with Family and Homemade Dumplings
The amazing and inviting aroma of pork, cumin, and garlic in your home will greet your guests at the front door. Continue reading Carnitas with Poblano and Orange Salsa
I enjoy a warm bowl of North American chicken and dumplings as winter time comfort food, but most versions tend to be bland. I added common Chinese spices to add depth: garlic, ginger, star anise, whole cloves, and a touch of soy sauce. Continue reading Chinese Chicken and Dumplings
Mushrooms take well to several cheeses: Bleu, Brie, Swiss, goat cheese. Continue reading Mushroom Galette
The shrimp and peppers packed a punch, so I served them over a buttery, slightly sweetened coconut rice finished with fresh cilantro, sliced scallions and the acidic juice of a lime wedge to balance all of the flavors. Continue reading Spicy Shrimp and Coconut Rice
