Zha Jiang Mian (Fried Sauce Noodles) with Stir-Fried Qing Jaing Cai

For my birthday this week, my brother Trey made fried sauce noodles (zha jiang mian) – a delicious dish of pork, mushrooms, ginger, and garlic cooked in a fermented soybean sauce popular in Northern and Middle China. Continue reading Zha Jiang Mian (Fried Sauce Noodles) with Stir-Fried Qing Jaing Cai

Top Five Posts of 2016 at Place at the Table

We all need a place at the table where we feel welcome and at home. We need more hospitality and bread breaking in this world if we hope to heal our community and world. Good food and drink won’t solve the problems and divisions, but the hospitality that comes with them opens doors. Continue reading Top Five Posts of 2016 at Place at the Table

Pâté de Campagne 

I’ve been reading the lyrical writing of Elizabeth David’s French Provincial Cooking this week. Published in 1960, the book describes David’s experience of food in the provinces of France away from the bright lights and big kitchens of Paris. English by birth, David fell in love with the cookery of the countryside in her formative years. She describes the post-World War II French food scene … Continue reading Pâté de Campagne 

Grandma Favazza’s Sugo

I can’t claim rights to this Italian gravy recipe inherited through Paul’s family. I never met his Grandmother Mary Favazza, but her cooking heritage lives on. I occasionally make a few adjustments to the recipe. She was fond of Contadina crushed tomatoes, but you can add flavor variation with canned fire-roasted tomatoes. I’ve also use an equivalent volume of fresh, peeled Ripley tomatoes that produced one of the … Continue reading Grandma Favazza’s Sugo