Ok, I’m going to be up front with you all here. This post is blatantly just an excuse to post a bunch of pictures I took of lunch the other day. So yeah… Dumplings, Chinese dumplings in Beijing China. We went to this new place and ordered a bunch of different kinds. In Beijing, dumplings
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Life & Travel
We’ve been having a bit of an obsession lately with 2 things: 1) King Arthur Flour’s baking blog Flourish, and 2) pumpkin. We’ve done their pumpkin doughnuts (or at least, a reasonable facsimile involving mini muffin pans and a creative muffin-to-doughnut hole mental transference) already, but our craving for the bright orange gourd continues! Today, we’re
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Fermented Tofu!? It’s not as weird as it sounds. Especially when it comes to Chinese stir fried water spinach. Stir-Fried green leaf vegetables are an essential part of the Chinese menu, whether back home in the US or here in China. These days, all kinds of Chinese vegetables are readily available in Asian markets scattered
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It’s October. Which means that although fall officially began on September 22, only now am I having visions of orange leaves swirling in the wind, hay rides, and apple cider. Which made me get really homesick, because back in NJ, we live just five minutes away from an apple orchard and cider doughnuts that make
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Walking down the street the other day, we glimpsed a sign. A loooonnng list of steamed buns, 1 RMB each (about 16 cents). The guy in line in front of us was picking up his lunch. We’d just come out of a restaurant, having already eaten our own lunch. Nevertheless, we picked out a couple
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Recently, we got a question from one of our lovely readers inquiring as to why there hadn’t been a recipe posted that matched the little photo in our Welcome message. And because we’re totally against false advertising (I’m talking to YOU, Siri)…we present: our family’s dumpling recipe. That little overexposed photo in the sidebar there
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These cold sesame noodles are quick and easy to make, especially if you make a bigger batch of the sauce and store it in a jar in your refrigerator. Just omit the warm water if you decide to make enough for storage and it should keep for a few weeks. You can make the basic
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Last week, it was English Muffins. This week, it’s homemade bagels. Why the carb overload, you ask? Well it just so happens that my dad just came back from a weeklong business trip to Finland, and he brought back exactly five packages of buttery, salty smoked Norwegian salmon. Translation: we have lox. So…making bagels? It’s
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