Asia to Australasia
You want to switch to eco cling-wrap? Banana leaves are the aluminum foil of South East Asia. Durian is the region's love-it-hate-it fruit. Congee is a Chinese breakfast you might wonder at. They may all be unfamiliar or even seem alarming. So bite instead into soft toro sashimi or spoon into an Australian passion fruit and float away on a striking taste trip. Whatever you're willing to sample, you've got to try a bowl of Vietnamese Phô. It will change your view of soup.
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Thai Chicken Basil with Fried Egg - 11 Aug 2010
Aulie Bunyarataphan, owner-chef of Bangkok Joe's, makes this recipe that's the perfect example of how speedily a Thai dish can be brought to the table. The bulk of the time involved likes in assembling the ingredients for a quick stir fry that preserves flavor and contrast of textures. read more...
Cabbages & Condoms - no, not naughty. - 11 Aug 2010
Traveling in Bangkok, I found this restaurant whose name gives you a whole lot more to talk about when you get home than just the food. Read all about it in my latest story for Dine and Cook. read more...
Oriental fruits identified - 28 Jul 2010
Oriental markets are full of unfamiliar fruits. It's a shame to pass on them because you don't know what they are. read more...
Rice - the long and the short of it - 21 Jul 2010
There are around 10,000 varieties of rice, though only some half dozen reach general stores. Which is best for what? Rice unraveled. read more...
Ren's Ramen - 17 Jun 2010
It's a real shame that Daruma, that bright, clean and well-stocked Japanese market in Bethesda, closed. But in its place is Ren's Ramen, a noodle house. It's simply decorated, with those vertical blue and white fabric streamers printed with characters you see at similar places in Japan. The noodles are imported from Sapporo in Japan's Hokkaido Prefecture. read more...
Chinese noodles & curd identified - 2 Jun 2010
While the argument rages over whether the noodle came from China or Italy (with the balance weighing for Marco Polo bringing it back from his travels), food historians actually contend it was introduced into Europe by the Arabs of Sicily and Spain. Whatever the truth, it's worth getting to know the different Oriental noodles, their properties and best uses. read more...
Nosh Notes - Hollywood East Cafe - 2 Jun 2010
Mother's Day was not the best for dim sum without a reservation at Hollywood East Cafe. The lobby outside in the mall was mobbed. But here's the trick for any date's that going to be packed: ask to eat at the bar. Or make a reservation. Or bring a book and stand in long line. The food is worth the wait. read more...
Aji Ichiban - 13 May 2010
Aji Ichiban calls itself 'Munchies Paradise'. It's one of over 200 of a Hong Kong based snack food franchise. Craving the weird and wonderful nibbles of Asia, Ping Sun opened this one in Rockville in 2003. read more...
Sushi ingredients - 28 Apr 2010
It's hard to avoid boxes of sushi at every supermarket. But some is better than others and some boxes don't have quite the assortment you want. read more...
H Mart, Wheaton branch - 8 Apr 2010
Regular eatWashingtonians will know I love H Mart down in Merrifield. The Wheaton branch caters more to a Latino clientele than does the Asian-oriented store on Route 7. So you'll find a lesser range of noodles, for instance, and a wider selection of dried beans. But the fish counter is what I go for. read more...
Nosh Notes: Song Phat - 17 Mar 2010
Walk through or make your way round the back of Hung Phat Asian Market and you'll find a simple Formica table-topped restaurant serving really good Vietnamese noodle soups, dishes and grills. read more...
Lemongrass - how to grow it - 17 Mar 2010
If you are a keen cook of Thai food, consider growing your own lemongrass. It's easy and a pleasing plant to have around the kitchen. read more...
Huang Phat - 17 Mar 2010
If you want a one-stop treasure trove of Vietnamese, Thai and other South East Asian ingredients, this friendly supermarket packed with goodies won't disappoint. read more...
Bread Corner - 3 Feb 2010
Danny Song is the owner of this seductive Chinese bakery in the Rockville Shopping Center. Go in at your peril. Everything, as they boast on their receipts, is baked fresh daily.
'Everything' means Portuguese egg custard tarts, plump and flaky croissants, red bean mochi, apple crisps, apple and other fruit tarts, coconut custard buns, stuffed Chinese breads and buns, and more. read more...
Creamed Maitake Mushrooms with Edamame, Toasted Pistachios and Tarragon - 17 Jan 2010
Maitake, also known as Hen of the Woods, are one of Nature's most beautiful edible fungii. Haidar Karoum, co-owner and chef of Proof, uses them in this recipe which he serves as an appetizer. But increase the amounts and you have an elegant main course recipe for vegetarians that carnivores will envy. read more...
Dumpling sauce - 30 Dec 2009
Hisao Abe, owner-chef of Kotobuki's recipe is for a dipping sauce that goes well with dumplings. read more...
Hisao Abe - Owner-chef of Kotobuki - 30 Dec 2009
Chef Hisao Abe, who owns Kotobuki on MacArthur Boulevard, learned the art of sushi-making after years of watching, sniffing, tasting. read more...
Ikura - 30 Dec 2009
The glowing bright orange 'caviar' beads used in sushi called ikura is the roe of the orange shum salmon. read more...
Soy sauces explained - 30 Dec 2009
Soy sauce, made from fermented and distilled soybeans, wheat and water, comes in more variations than contained in that squat bottle on the restaurant table next to the paper napkins. What's the difference between them? read more...
Sushi and sashimi explained - 30 Dec 2009
Confused about the difference between sushi and sashimi and the pricing of tuna? Here's an explanation. read more...
It may be sacrilege to say so, but I did have a moment's wonder at Julie Powell dedicating a whole year to cooking out Julia Childs. Life is surely too short. But I admired her staying power. Most cookbooks contain only a handful of recipes you actually want to tackle - though heaven forfend that I should level this criticism towards Mastering the Art of French Cookery.Anyway, here's someone who really slackened my jaw. Meet Todd Wilbur, who spends his time to trying to recreate food made by the industrial giants. He wants to cook Krispy Kremes just like the factory. He wants to clone Big Macs, Yoo Hoo chocolate drinks, and dozens more junk foods, to taste just like the real (or unreal) McKoy.
Papaya and lime - natural partners
Chew On This: The FDA - eggs on its face
Hey, mixologists! An organic whisky's coming!
Two women to watch
Monster ice cubes
Jelly - the jewel-like vogue dessert
Jelly - the new old dessert
My favorite markets - Wagshal's Delicatessen
Supermarkets bring the farm in
Chew On This: The water diet!
Gluten - what is it?
Chestnut flour products for the gluten intolerant
Chew On This: Eat dark chocolate twice a week!
Pea Vichyssoise
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