Category Archives: – Featured Markets

The fresh herb section

Fresh herbs are absolutely key for several Southeast Asian cooking styles. In particular, culinary traditions of Thailand, Laos, Cambodia, and Vietnam have firm foundations on green herbs. In most cases fresh herbs will be the variable that will take a dish from mediocre to extraordinary. This post highlights common herbs with a visual directory. Continue reading

Posted in - Featured Food Discoveries, - Featured Markets, - Guides, Cambodian food, Thai/Lao food, Vietnamese food | Tagged | 4 Comments

Unusual food finds at Cousin’s Supermarket in North Philly

Cousin’s, a Philadelphia institution since 1976, is a very unique supermarket. It has a commendable selection of attractive produce, and aisle upon aisle of fascinating non-perishables from all around the globe. Just to be clear, Cousin’s is not an Asia-focused … Continue reading

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New Maido! now open in Ardmore

Maido! A Marketplace of Japan is again open, at their new location in Ardmore off the main line (5 E Lancaster Ave). I never got a chance to catch this notable Japanese grocery store/lunch option before it closed up and … Continue reading

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The pleasures of Bustleton Ave, or, “amazing Uzbek and Georgian food finds in Northeastern Philadelphia”

Today I have another travelogue for you. This time it is of several Russian markets and Uzbek restaurants of Northeastern Philadelphia. NE Philly, particularly the neighborhoods of Bustleton and Somerton, is home to a huge population of fairly recently arrived … Continue reading

Posted in - Featured Food Discoveries, - Featured Markets, - Guides, Central Asia/Uyghur food | Tagged , , , , , , , | 3 Comments

Turpan raisins in Chinatown

We have yet another import from the Uyghur homeland of Xinjiang available here in Philadelphia. These are raisins from Turpan, a city particularly well known for its sweet fruit (including grapes and melons). I found these at the newly reborn … Continue reading

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Yanang leaves and Lao bamboo soup

Last year I mentioned an impressive blog and cookbook that I came across, Food from Northern Laos: The Boat Landing Cookbook, by Dorothy Culloty. The book itself is by far the most detailed introduction to Lao food that I am … Continue reading

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Cantonese clay pot rice

Rice cooked in earthenware pots is a specialty in various places throughout China, but the dish is particularly well known in Hong Kong and broader Guangdong, by the name baozai fan 煲仔飯 (also written 堡仔飯, and pronounced bozei faan in … Continue reading

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