This steamed shrimp recipe is inspired by a dish we had at a restaurant down the street called Ku Xia (translation: “Cool Shrimp”). The restaurant serves a duo of shrimp dishes—one with garlic, and one with cilantro and green chilies. They steam the shrimp in a flavorful sauce, with glass noodles at the bottom, and
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Life & Travel
Lots of families are big on chicken. Roast chicken, grilled chicken, chicken pastas, chicken pot-pie, chicken Caesar salad, you get the drill. But for as long as I can remember, whenever my family had a choice of protein, the default tended to be beef. Steaks, not chicken on the grill, steak, not chicken on top of
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In China, people often distinguish themselves as Southerners (南方人) or Northerners (北方人). It’s a question you’ll get often in taxis or first meetings. The biggest distinguishing features for us, anyway, are the regional cuisines. Southern cuisine is roughly more delicate, refined and sometimes sweeter in taste, while northern cuisine is a bit heavier and stronger in flavor. In
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Can you feel it guys? The days are getting shorter, the air cooler. I can smell the hayrides, apple cider, and pumpkins all the way from Beijing. In other words: summer is nearly over, my favorite season is on the horizon, and I have scarves and flannel shirts at the ready. But my nemesis, aka summer—with its white-hot
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In the continuing quest to rid our pantry of an overabundance of ground almonds, courtesy of Kaitlin and her impulsive, trigger-happy nature (she took to the food processor and was deliriously pulverizing our entire supply of almonds before she even knew what to do with them. Why? I’d put my money on sleepwalking.), I have been diligently
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This Scallop fried rice will blow your mind. It’s not just the fresh bay scallops that make it a treat for seafood lovers, it’s the XO sauce and of course, the crispy garlic chips, that bring it to another level. It all started when we received a jar of very high quality scallop XO sauce from
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When Kaitlin was here in Beijing last week (TWOL newcomers: click here for context!), she took about 2 whole pounds of almonds and ground them up into almond meal. After this moment of lapsed judgement that has of yet been left unexplained, she didn’t end up actually doing anything with the almond meal, leaving me with 2
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This vegetable lo mein isn’t so much a takeout dish makeover so much as just a really simple, versatile noodle dish that can be a staple vegetarian meal or a go-to meatless Monday dinner. Vegetable lo mein is healthy, tasty, and very easy to make. In China, fresh eggless hand-pulled noodles are readily available (understatement), so that’s
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