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Stir-Fried Japanese Tofu

This Japanese tofu that I’m talking about isn’t Japanese, strictly. It’s actually a tofu that’s made with egg added to the soybean milk before it is packed into little tubes and allowed to curdle. I know that doesn’t sound all that appetizing, but actually, [...]

Edamame Arugula Soup

Here’s a soup that works for all seasons. Its flavor profile strikes me more as a spring-summer soup, served at room temperature or chilled, but it could also be a comforting reminder of spring served hot in the middle of winter. That’s the beauty [...]

Garlic Scape Lemon Pasta: Taste of Spring!

For the longest time before we knew that garlic scapes were, in fact, garlic scapes, we just called them “those yummy green things”. In China, they are a common vegetable and are usually skewered on a stick, brushed with oil, dusted with five-spice powder [...]

Orange-Watercress Salad with Honey Mustard Dressing

When you live in China, it’s hard sometimes to find leafy greens for a salad. Not that there is a lack of leafy greens, but in Chinese cuisine, greens are served cooked, not raw, and therefore Chinese greens are generally sturdier and a little [...]

Red-Pepper Bruschetta

Here’s a refreshing and easy snack, inspired by the movie Julie and Julia. One of my favorite scenes in that movie, besides the scenes of Meryl Streep waxing rhapsodic over some perfectly cooked piece of food, is when Julie Powell makes these delicious looking [...]