More Spice, More Funk, More Sour!
Dishes that were previously considered regional specialties have found their way into mainstream markets as new Chinatown restaurants seek to satisfy the demand for foods that are spicier and funkier than those that founded the communities.
FeaturesFrom the Dill Test Kitchen: Steamed Chinese Broccoli with Garlic-Oyster Sauce
This week's edition of the Dill Test Kitchen features Chinese Broccoli in a simple and satisfying garlic-oyster sauce.
From the Dill Test KitchenThe Galleon Trade, the Bacalao, and Lent
The influence of global trade on culinary traditions can still be seen today in a Lenten season staple dish in Cavite City: bacalao.
FeaturesBacalao & Brined Green Mangoes
This dish has been adapted many different ways across years and continents. In this version, a seasoned mixture of chickpeas and fish is served over steaming white rice with brined green mangoes.
RecipesQ&A With Garrett Oliver: A Guide to Pairing Beer with Asian Food
Beer is big in Asia—bigger than wine, no doubt about it. But is that simply because beer is more affordable than wine? Before the pandemic hit, Shayne Chammavanijakul sat down with Brooklyn Brewery brewmaster Garrett Oliver to talk about this.
FeaturesFrom the Dill Test Kitchen: Baked Rice with Chicken, Sausage, and Mushrooms
An accessible, more streamlined version of the iconic Hong Kong-style clay pot rice with chicken.
Recipes
