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Beyond Rangoon: Burmese Cuisine
Burmese Tea Leaf Salad Photo by leesean by Mary Elizabeth Williams Most of us enjoy our tea with a splash of milk or a dribble of honey, and maybe a few cookies on the side. But in Burmese cuisine, it’s served up with garlic, green chiles, and nuts — and it isn’t sipped, it’s chewed. Burmese […]
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; […]
Everything You Wanted To Know About Oysters
Introduction to Oysters There was a time when oysters flourished, when they were enjoyed in staggering quantities by rich and poor alike, but these days, the oyster is a luxury. It must be kept safe from pollution, parasites, and marine predators in order to preserve it for human consumption — the pinnacle of which is […]
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 […]
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 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 […]
The Champagne Exchange and The Bubble Lounge
Photo by DariuszSankowski Ladies Who Lunch: The Champagne Exchange in San Francisco by Courtney Weaver Behind rows of neatly folded sweaters, just past overflowing racks of winter coats, and beyond the legions of polyester and rayon blends of Misses’ Coordinates lies San Francisco’s best kept secret. It’s the Champagne Exchange at Nordstrom, tucked away on the […]
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
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 […]
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 […]