Many cookbooks are produced to be timely and of-the-moment. They inspire people to dive into trendy dishes or a celebrity’s personal recipe collection. In the publishing world, those are categorized as “frontlist” works that sell well upon release. Then there are “backlist” cookbooks that are crafted to stick around for years and sell steadily. Some cookbooks may straddle both categories if they’re constructed well. I’m a fan of both but my shelves tend to favor backlist books that I intend to keep forever. Kian Lam Kho’s Phoenix Claws and Jade Trees is a backlist book that’s written and designed to inform you on a lifetime’s worth of Chinese cooking. It’s gentle and quiet, like Kian is in person. There is a ton of informatio
Wagyu literally translates as "Japanese beef," but that translation doesn't quite do it justice. It's a word that calls to mind images of rural Japanese co
It’s obvious that China has no shortage of noodle dishes. More than you’ve probably ever heard or dreamt of. The variety is as expansive as China’s geography, and EVERYTHING is delicious. But among the many noodle dishes (and noodle soups in particular), one stands out. Consisting of a flavorful, clear broth, shaved beef, tender Chinese radish(...)
“The holiness of the cow is very much linked to the communal overtones of Indian politics,” wrote Indian historian DN Jha, who received death threats following the release of his book, The Myth of the Holy Cow.
Have you ever tried to combine these ingredients to create one of amazing Vietnamese Food Recipes for your family meal? Yes, they are beef meat and orange juice. We also can call this dish is Beef with Orange Sauce (Bò Sốt Cam).
A recipe site for people interested in Thai home cooking and how to replicate their favorite Thai restaurant dishes. Easy recipes featured on this site are designed with home cooks in mind and employ ingredients that are easily available worldwide.
Memorial Day weekend kicks off the grilling season for many Americans, and while I grilled my share of pork ribs last weekend, I also made grilled beef in wild betel leaf. They’re fragrant, fun, and delicious. They’re a favorite Vietnamese snack that’s great with cold beer or white wine. When the rolls are cooking, the perfume of the leaves, called la lot (“lah loht”) in Vietnamese, mesmerizes. The fragrance is uncommon and distinctive. You know it when you smell it. Wild betel leaves are botanically Piper sarmentosum. They are NOT the same as the thick, large, dull betel leaves chewed on as a stimulant; those are botanically Piper betle. If you've purchased the stimulating leaves, know that I have shared in your mistake. Laug
With Maharashtra now joining the states of Uttar Pradesh, Jharkhand and Gujarat in banning the slaughter of cows, India’s prime minister is now looking at the validity of encouraging other states to adopt a similar law.
Tokyo is discussing sizable cuts in its pork and beef tariffs in bilateral negotiations with Washington on the Trans-Pacific Partnership trade pact, according to an informed source. ...
The Australian beef industry welcomed Tuesday a broad accord between Japan and Australia to conclude a bilateral economic partnership agreement (EPA) for free trade. 'Over the next ...
An entrepreneur to harvest superfluous income Karachi is the hub of the economic activities of Pakistan. The home of many industries and business offices, Karachiates spend extra money to buy uniqu...
One for bánh you, and one for bánh me (mì).* * This awful joke is brought to you by my other half, who helped craft this dish and created one helluva sauce. It's about time we penned a Vietnamese s...
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