Twice Cooked Pork

Twice Cooked Pork

Twice Cooked Pork, or hui guo rou (回鍋肉), is a Sichuan dish of spicy seared pork belly that’s way too famous to ignore and too delicious not to share. If you’ve never tried it, you NEED to make this recipe. In the US, this dish has evolved as demand for authentic Chinese cooking has grown. I clearly remember the Twice Cooked Pork we’d make in our take-out restaurant in the old(…)

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Cheesy Kale Sweet Potato Tart

Cheesy Kale Sweet Potato Tart

Remember when kale was an under-the-radar vegetable–the woody stemmed leaves making an appearance only as decoration for the honey hams and turkey breasts in your supermarket’s deli case? Kale has experienced an extreme resurgence in the last couple years…coming out of the shadows and exhibited in everything from soups, salads, and stuffings to pastas, smoothies, and(…)

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Savory Maple Corn Muffins w/ Sage, Butternut Squash, Bacon, and Cheese

Savory Maple Corn Muffins w/ Sage, Butternut Squash, Bacon, and Cheese

Sometimes you’re going about life, minding your own business and following your daily routine…when you have a thought. A thought that’s so utterly beyond the standard procedure that it demands attention be paid. Before you know it, your ho-hum corn muffin recipe is transformed into something nonsensically delectable. Today was that day. I was standing in the supermarket, pacing around the produce(…)

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Xiamen Mei Fun Rice Noodles

Xiamen Mei Fun Rice Noodles

Xiamen mei fun (厦门炒米) is a tasty rice noodle dish served at many Chinese restaurants and often served at weekend dim sum brunches. Although it’s probably not as well known as the curry-spiced Singapore Mei Fun dish, it’s just as delicious. The dish originates from a city in the Fujian province of southern China, where spicy foods are not as common. At this point, I have to admit that I have exhausted my knowledge about the city of(…)

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Back From Beijing

Back From Beijing

For those of you who’ve been following us for a while, you may have noticed that lately, our recipes appear to be coming out of our American kitchen, rather than the broom closet that was the kitchen in Beijing. You’re eyes aren’t deceiving you. We’re making the official (and very belated) announcement that we’re now all based(…)

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