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- Gundruk: an essential food staple and flavor in Nepali cooking
- Some reflections on a recent food trip to Xinjiang, China
- Garlic scapes, fried as a vegetable
- Savory Uyghur flatbread at the base of a stew
- Xi’an’s famous foods in the instant noodle section
- Delicious greens: yuchoy
- Young tamarind leaves and an Isaan-inspired sour chicken soup
- Lanzhou beef noodles, Lanzhou-style
- A foray into Ethiopian flavors
- Grilled long eggplant, two ways
- Sino-Thai Sunday brunch: bakuteh and batonggo
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Monthly Archives: January 2017
Edible Southeast Asian tree and bush leaves
Happy New Year greetings! Although I wasn’t able to post as much as I would have liked to in 2016, I was able to continue my careful exploration of interesting finds at our MANY Asian markets in Philadelphia (I now … Continue reading
