Although someone unfortunately beat me to this recipe, miso fried chicken is exactly the type of dish that might come out of my brain when I think of ways to marry Asian flavors with classic Western dishes. Yes, this is the perfect example of Asiafying.Read More
There's nothing more all-American than a burger, save for apple pie and Michael Phelps. So when it comes to Asiafying such an iconic food of the U.S. of A., it takes some imagination and finesse. You can't just add a dash of soy sauce and sprinkle on some ginger and call it an Asiafied burger. No. You need to think of the burger as a vessel that you can repurpose to carry the flavors of an equally iconic Asian dish. I chose Korean bibimbap.Read More
For me, there is quite literally nothing that says home cooking like soy sauce chicken. I've been eating this dish since I learned to chew, so it's probably in my DNA. Just the very thought of it immediately takes me back to my childhood in Wuhan, China, when everyone from my grandma to my aunt to family friends would make this dish. Then, when we moved to Pittsburgh, PA when I was 5, my dad would try his best to recreate it for me. It wasn’t identical by a long stretch, but bless him for trying.Read More
I have never met a cuisine that I didn't like, it's true. However, if I had to pick one to take with me to a desert island, it would be the food of my people, Chinese food. Of course, I don't mean General Tso's Chicken and Beef Lo Mein (although I do love me some greasy fake Chinese food); I'm talking about the authentic flavors you can only find in China or the American Chinatown joints that have two menus, one in English and one in Chinese. The kind of place where half the items on the menu feature animals and animal parts you've never heard of. (True story: I worked at a restaurant whose authentic menu featured "crispy bunghole." Pretty sure whoever translated the menu wasn't a native English speaker, or maybe it was Beavis ❤️️.)Read More
If you haven't figured it out by now, my entire ethos for cooking is to debunk and redefine conventions and rules that we've grown so accustomed to, proving that seemingly paradoxical characteristics can exist in one dish: healthy and scrumptious, high-quality and affordable, visually stunning and easy. You get the point. I'm basically on a journey to find the perfect formula for food creation, and I'm sharing all my findings with you along the way.Read More
For someone who truly loathes winter, I do acknowledge one upside to this almost irredeemable season: warming comfort foods. 'Tis the season to roast some chestnuts, brew some mulled wine, stew some meat, and cultivate that bodacious winter bod. If you need a place to start, allow me to introduce my latest recipe.
This dish combines some of my favorite winter produce — chestnuts, Brussels sprouts, and pomegranate — with one of my all-time favorite indulgences, pork belly. To roast the meat, I took a page from Momofuku's book (because, let's be honest, who does pork belly better?) by rubbing it with a liberal amount of salt and sugar and letting it sit overnight before throwing it into the oven. The end result is flavorful, unctuous pork belly that's crispy on the outside and tender on the inside. However, if you're pressed for time or winging dinner like I so often do, you can skip the overnight step and just try to let the pork marinate in the seasoning for as long as possible.Read More
Is there anything more comforting and familiar than meatballs? Probably not. Perhaps it’s because meatballs essentially equate tradition, family, and home. They remind us of grandma’s house on a Sunday and massive family gatherings filled with food, laughter, and hugs. So what happens when you deviate from the traditional meatball? Do all those warm and fuzzy feelings dissipate when you throw in a dash of something new and foreign into the recipe? In my opinion, absolutely not. Meatballs are meant to be shared with loved ones, regardless of what ingredients are used.Read More