Clik here to view.
Pranee’s Shrimp and Pineapple Red Curry
Chilies and shrimp The first thing Pranee Khruasanit Halverson did (after she enveloped me in a warm and fuzzy Thai hug, of course) when I entered her kitchen was make me a drink. In this instance it...
View ArticleClik here to view.
In memory of a chef-dad, plus his from-scratch black bean sauce
Cathy Chun stir-frying vegetables to use with her dad’s black bean sauce recipe Not everyone grew up on the tasty goodness of mom’s or grandma’s cooking. Cathy Chun is a valid case in point. Her late...
View ArticleClik here to view.
Recording recipes … behind the scenes
When I first started working on my cookbook, I really didn’t know what to expect. I was lucky enough to have a brief chat with Grace Young at the 2007 IACP conference in Chicago. The author of two...
View ArticleClik here to view.
Tom Kha Goong Made with Sustainable Shrimp
Image courtesy of the National Oceanic and Atmospheric Administration Researching and writing The Asian Grandmothers Cookbook has given me an appreciation for traditional and authentic recipes and...
View ArticleClik here to view.
Deconstructing Take Out: Make Honey Walnut Shrimp at Home
Honey. Walnut. Shrimp. These three words strung together invoke such delight in me, I should probably be embarrassed. But seriously … Crispy shrimp coated with a sweet, creamy mayonnaise dressing and...
View ArticleClik here to view.
Ann Mah’s “Kitchen Chinese,” a Q+A, and Salt and Pepper Shrimp
Ann Mah’s debut novel, Kitchen Chinese: A Novel About Food, Family and Finding Yourself, has all the ingredients for a successful chick lit novel. It’s an easy, breezy read. It has a lovable...
View ArticlePranee’s Shrimp and Pineapple Red Curry
Chilies and shrimp The first thing Pranee Khruasanit Halverson did (after she enveloped me in a warm and fuzzy Thai hug, of course) when I entered her kitchen was make me a drink. In this instance it...
View ArticleIn memory of a chef-dad, plus his from-scratch black bean sauce
Cathy Chun stir-frying vegetables to use with her dad’s black bean sauce recipe Not everyone grew up on the tasty goodness of mom’s or grandma’s cooking. Cathy Chun is a valid case in point. Her late...
View ArticleRecording recipes … behind the scenes
When I first started working on my cookbook, I really didn’t know what to expect. I was lucky enough to have a brief chat with Grace Young at the 2007 IACP conference in Chicago. The author of two...
View ArticleTom Kha Goong Made with Sustainable Shrimp
Image courtesy of the National Oceanic and Atmospheric Administration Researching and writing The Asian Grandmothers Cookbook has given me an appreciation for traditional and authentic recipes and...
View ArticleDeconstructing Take Out: Make Honey Walnut Shrimp at Home
Honey. Walnut. Shrimp. These three words strung together invoke such delight in me, I should probably be embarrassed. But seriously … Crispy shrimp coated with a sweet, creamy mayonnaise dressing and...
View ArticleAnn Mah’s “Kitchen Chinese,” a Q+A, and Salt and Pepper Shrimp
Ann Mah’s debut novel, Kitchen Chinese: A Novel About Food, Family and Finding Yourself, has all the ingredients for a successful chick lit novel. It’s an easy, breezy read. It has a lovable...
View Article
