I am grateful to my cousin Clare Butler for allowing me to share this loving memory of her mother Mary Alma Parker and her recipe for Strawberry Cake during her time in COVID-19 quarantine. Continue reading Strawberry Cake Remembrance
My family in Hong Kong showed us a simple shrimp stir fry in our new wok. Continue reading Trey and Vivian’s Shrimp Stir Fry
The crunchy toast encases soft bread and layered sweet and savory egg with sharp Dijon and creamy Kewpie: texture and taste perfection. Continue reading Japanese Omelette Sandwiches
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
To set the mood for our Bastille Day dinner we decorated our home with bleu-blanc-rouge flags and relied on Elizabeth David’s French Provincial Cooking for recipe inspiration. Continue reading Bastille Day Dinner Celebration
The Collard Green Melt is a vegetarian interpretation of a Reuben Sandwich. Continue reading Recipe Reconstruction: Collard Green Melt
Ge Da Soup makes this Southern cook think of “Chicken and Dumplings” with a Chinese-inspired fresh vegetable twist. Continue reading Make Quick Noodles for Chinese Ge Da Soup
The uniquely American cuisine of Creole and Cajun food in Louisiana influenced by French, Spanish, West African, Amerindian, Haitian, German, Italian, British and Irish influences made sense for this year’s dinner. Continue reading New Orleans inspired dinner with wine pairings for a cause
The nutty nose, apricot preserves with orange citrus and a salty finish paired well with the sweet, smokey carrots and lemony walnut gremolata. Continue reading Pairing Food with Sicilian Orange Wine
Next time I bake a raised meatpie, I will account for fat content in the meat filling, set my pastry as soon as it’s kneaded, and start baking earlier. Continue reading Raised English Meatpie
