Yuxiang 鱼香 literally means “fish taste,” which is a mystery because this style of cooking has neither fish, nor fish taste, nor any other fishy credentials
In my memory, this dish is a greasy mess of overcooked eggs, watery bean sprouts, and sauce that can only be described as “brown”
Red oil – hongyou 红油 – is the heart of Sichuan cuisine
Once I got over my fear of barging into kitchens, I started making friends.
Squeezed in between classes about composting and Chinese medicine, we made a basic fresh cheese, followed by two simple dishes of beets and kabocha squash
Lao style means pickled, and these were hot, sour and very aromatic.
Finally, we answer the age-old question of whether you can make a tasty pizza out of lawn trimmings
No matter how you cook them, they’re no subsitute for pasta.
The woman making the cheese was a genuine expert–with her two burners running, it was like watching an 80s DJ spin turntables
Get ready for three recipes. You will need to start a day in advance