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Lately, things have been pretty hectic here at Appetite for China. Recipe-testing for the cookbook is still in full force, and I have been finding myself eating 3 lunches a day. (Oof.) The site is al...
Within China, there are wildly divergent ways of cooking almost any dish. Take kung pao chicken, for example. The Sichuanese are wild about their version with smoky dried chilis and crunchy peanuts, ...
Pork salad! If these two words make you perk up at your desk, please read on. [But before I begin, an apology first to anyone who has used the "Contact Me" form in the past couple of months...
These days, over the course of a typical week, I bring home and cook about five pounds of meat and seafood. This may not seem like much for a family of four, but when youre one person testing and ret...
Well, to begin with, thank you, dear readers, for being very patient with me on this blog. I really cant believe its been over three weeks since Ive last posted. Or the fact that its almost April. Or...
I dont know exactly when or how Coca-cola chicken wings became a Chinese dish, but its a baby compared to everything that originated back when dynasties existed. Heck, many people dont even realize i...
Writing a cookbook that involves historical research is no easy task. Here at the Appetite for China headquarters in Brooklyn, Ive been recipe-testing like crazy for the past few months while devot...
Do you like Chinese and Portuguese food? Are you intrigued by an East-West fusion cuisine that dates back to the 1600s? Are you simply a huge fan of pork? Im teaching a Cuisine of Macau class next T...
Ive been to Sunset Park plenty of times before for grocery shopping and eating, but have somehow missed East Harbor Seafood Palace, supposedly one of the best dim sum restaurants in New York. Robyn f...
Almost every omnivore in the U.S. goes wild for chicken wings. Juicy meat, glistening skin that can be roasted, grilled or fried...whats not to love? Yet very few of us seem to feel the same about ch...
Living far away from family this year, I didnt celebrate the first week of Chinese New Year by going out for dim sum or another festive meal. I talked to my parents in China via cell phone, made some...
As a kid, I looked forward to Chinese New Year for just one reason: cash, dressed in red evelopes. Like other kids in my extended family, I didnt get much of an allowance, much less Christmas or birt...
So the holiday season is over, its snowing for the 20th time this month, and the road to spring looks long and arduous. You want to be some place warm. Like Tahiti, or Oahu. But theres that cost thin...
Ive been on a spicy food kick lately, more than usual, mostly from recipe testing for my cookbook. Many of my meals end up being all heat, such as dan dan noodles and spicy stir-fried shrimp with a d...
When I first started this blog 3 and a half years ago, I had an inkling that maybe I would someday write a book. I had just arrived in Beijing, after a couple years in New York attending culinary ...
Slow-cooking meat in a nice enamelled cast iron Dutch oven is a pretty sublime experience. Ive done my fair share of braising in metal pots, woks, Crock-Pots, and even sauté pans, but really, nothing...
I hope everyone had a great New Years Eve and day! Now that its January, signs of people acting out on their New Years resolutions are everywhere. Every gym I pass appears packed from the street, eve...
I wanted to start this post with something short and sweet to sum up 2010. A pithy observation, or a humerous anecdote. Instead, all my first paragraphs started to sound sappy on second reading, or w...
What a nice pre-Christmas gift! Appetite for China was just featured in the Wall Street Journal Asias round-up of food bloggers around Asia, along with Robyn Eckhardt from Eating Asia, Andrea Nguyen ...
My bookcase is resembling the Leaning Tower of Pisa. Its not a very sturdy piece of furniture to begin with, and under the weight of all my cookbooks it has begun to lean more and more to the left, a...
Since coming back to the US, I have had a hard time finding pan-fried pork buns, called shenjian bao in Chinese. In Shanghai, they were available on practically every street corner. Like the more wid...
Like most people who think about food all the time, by this time of the year I have a line-up all the things I cant wait to make and remake in the winter. Chili. Cider-braised pork. Boeuf bourguign...
While shopping at the horribly chaotic Target at the Atlantic Center several weeks ago, I noticed something strange in the freezer aisle. Maybe I was just oblivious before, but there was a good numbe...
I used to think that an affordable apartment in a desirable part of New York with a spacious, renovated kitchen was like an urban myth; youve heard of them, and know a few lucky folks who possess one...
This past weekend I taught a Hong Kong dim sum class at ICE on 23rd St. Many of my students had only had dim sum before in a restaurant, but we pulled together a great meal of nine dishes in a short ...
I cant believe that we are already almost halfway into October. Where did the September go? For that matter, where did the entire summer go? It seemed like only yesterday that I had been busy bookmar...
Ever gone apple-picking on a 90-degree day? Last weekend was probably the last of such summery temps until next June. But instead of lounging on the beach, I was at the apple orchard helping to pick ...
When I was living in China, ordering a dish of something coated in spicy garlic sauce was usually a gamble. Take pork or eggplant for example, two Sichuan usually cooked with this sauce. The dish cou...
Ive been thinking a lot recently about how the names of Chinese foods vary so much between China and the US. One example is lemon chicken. In Southern China, lemon chicken usually means a whole bone-...
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