Noodles
Ingredients

Noodles

Photo by Jun Seita What is a Noodle? Just what is a “real” noodle? A noodle is often defined as the result of flour mixed with eggs. But, there are many noodle-esque noodles made without one or both of those ingredients — like noodles made from agar-agar (dried seaweed) or from strips of bean curd; […]

Chef Jean George Vongerichten
Chefs

Jean-Georges Vongerichten

Image courtesy of Jean-Georges Vongerichten Chef Jean-Georges Vongerichten This is the story of the birth of the herb-infused oil, a story that dates back to the days before herb oils were a cliche: mass-produced, and sold at Williams-Sonoma in every mall across the country. Ten years ago, the lightest sauce one could hope for in high-style […]

Suzanna Foo
Chefs

Susanna Foo

Susanna Foo Bio Susanna Foo Chinese New Year festivities, celebrating the Year of the Ox, begin February 7th, 1997. Recalling her memories of childhood New Year celebrations in Northern China and Taiwan, Susanna Foo, James Beard award-winning cookbook author and owner of the outstanding Susanna Foo Chinese restaurant in Philadelphia, says: “Whatever their celestial sign, […]

Chinese Year Of The Ox
Articles

Chinese New Year: 1997 A Tale of the Ox

The Chinese Zodiac Story In the distant past, Time was an illusion and chaos reigned among the animals of the earth. Every creature from the cunning rat to the arrogant tiger proclaimed that he alone was the most virtuous and unique. The Jade Emperor, Lord of Heaven, needed to restore order. He would hold a […]

Chef Nobuyuki Matsuhisa
Chefs

Chef Nobuyuki Matsuhisa

Nobuyuki Matsuhisa Nobuyuki Matsuhisa was fluent in sushi by twenty, having learned the art from a string of internships at some of Tokyo’s best sushi bars. But Matsuhisa dreamed of seeing the world, and of being able to experiment with food away from the immovable traditions of Japanese cuisine. He first left Japan for Peru, […]

Seaweed Food
Ingredients

Seaweed

Photo by khawkins04 Seaweed at Work Leaving no resource untapped, many put seaweed to work in food in all sorts of ways. Here are a few types of and uses for the weeds from the sea. In General Wakame is a brownish-green, frizzled-looking seaweed with a delicate saline flavor which is used throughout Asia. It […]

Chef Larry Forgione
Chefs

Larry Forgione

Chef Larry Forgione Twenty years ago, when iceberg lettuce abounded in American produce sections and romaine was still somewhat of an elusive delicacy, our country’s chefs were taking their cues from Europe, and discovering what Larry Forgione instinctively knew all along: that regional, seasonal farm-fresh food tasted better than the pre-fab, “polyester food” being sold […]