Swords into ploughshares (and vice versa)
With all the horror of the Boston bombings, and of the way whoever did it turned a useful cooking pot (the pressure cooker) into a murderous…
With all the horror of the Boston bombings, and of the way whoever did it turned a useful cooking pot (the pressure cooker) into a murderous…
The first time I went to America, I couldn’t understand why, whenever I checked into a hotel, the first thing the bell boy told me was…
The picture on the left is of my lunch yesterday, at home: pao fan æ³¡é¥ (‘soaked’ or soupy rice) made from leftovers of brown rice with…
I always keep a bagful of these tiny dried shrimp, known as ‘shrimp skin’ in Chinese, in my freezer. A spoonful or two can be used…
This excellent breakfast, enjoyed at the Big Table café in Adelaide’s Central Market, might look like a run-of-the-mill fry-up, but it’s not. I’d been browsing the…
I’ve long been fascinated by the connection between Turkish mantı dumplings – and all their relatives across central and eastern Asia – and Chinese mantou (my…
Totally thrilled to be nominated for a James Beard journalism award for my piece in the Chinatown issue of Lucky Peach!
Scientists are again urging people in the developed world to eat less meat for environmental reasons. Here’s a quote from a piece on the Guardian website…
Bizarrely, I spent this Chinese New Year’s Eve teaching cookery in Houston, and then eating Tex-Mex! (Molten cheese with tortilla chips; a San Antonio ‘puffy taco’…
The US edition of Every Grain of Rice: Simple Chinese Home Cooking, is out today, published, like the American editions of all my books, by W.W.Norton.…