The Kanelbulle (which could be translated as “cinnamon brioche”) is a baked pastry from North America and Northern Europe, popularized in the 1920s under the name cinnamon roll. Cinnamon buns took off as ingredients became easier to find after World War I. Learn more about the history of cinnamon rolls. […]
Sweet and sour chicken is a classic of Chinese cuisine. It suits all palates… my recipe is specially concocted for all of you who don’t necessarily have the chance to live near an Asian store. You can choose to buy your sweet and sour sauce ready-made or make it with […]
Beef and broccoli is a delicious combination… I want to say brown and green but that doesn’t sound very poetic. Anyway, despite broccoli not being the most popular vegetable, prepared this way it can be given even to the fussiest infants! Trust me! The origins of beef a,d broccoli So […]
Chinese beef with onions or stir-fried beef with onions is one of those dishes that is just as popular in Asia as it is in Europe. In fact, the base of the dish (beef and onions) is found in many traditional dishes almost everywhere. In Mandarin, the dish is called […]
Stir-fried noodles are a cornerstone of Asian and Chinese cuisine. For millennia, cooks have prepared noodles in countless ways. Here is my street-food style stir-fried noodle recipe. Why call it street food? Street food is defined by lightning-fast cooking and plenty of fat. Although almost any stir-fried noodle dish could […]
Here we are again with a Chinese-inspired recipe. It combines the savoriness of oyster sauce with a dash of pepper, and best of all, it is quick to make. Back when I was a student it was one of my go-to lunches (along with Thai pad see ew). The speed, […]
A delicious and authentic recipe for the famous Japanese chicken karaage Chicken karaage (Japanese fried chicken) is easily one of the best fried chickens in the world, as well as being a classic of Japanese cuisine. It’s exceptionally tasty, juicy and ultra-crisp. In short, it’s well worth the time spent […]
Pork noodles. I simply can’t live without them. This recipe doesn’t come with a grand backstory; it’s simply the classic framework of Chinese stir-fried noodles (article coming soon), adjusted to my taste and to feature pork. You’ll end up with pork noodles bursting with INTENSE flavor, and I can’t go […]
Lift the lid off a bamboo steamer, whether you’re wandering through Beijing’s hutongs or standing in front of a Flushing food court. The same scene unfolds: a hiss of steam, a cloud of warm wheat aroma, and rows of plump, glossy buns. Vendors move quickly—lids clatter, tongs click together. The […]
