We have two favorite Chinese foods around our house: Cantonese dim sum, with its infinite variety of dumplings and small bites, and Szechuan style, with its mouth-numbing peppercorns and chilies. As our food appreciation classes landed in China this week, I chose a simple but delicious dish from the latter category: mapo tofu, slithery bites […]
Tags:Chinese·food appreciation·pork·tofu·wok
We are nearing the end of a race with our over-wintered greens, wherein we try to eat them before they can “bolt” and go to seed. I recently harvested all of the mizuna from one small bed–no small task, seeing as it means pulling each plant from the ground individually, then picking off the leaves. […]
We reserve a special place on our plates for collards and mustard greens this time of year. Beyond side dishes, they are an easy, healthful addition to stir fry. To tenderize the greens, cook them separately in your wok with a little oil. For the chicken in this dish, you can use breast meat, but […]
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