Features
18 posts with this tag
Ang Ku Kuih Spreads Life
Yi Jun Loh on ang ku kuih, a treat that is rich with symbolism and a staple for celebrations of life in Malaysia and Singapore.
FeaturesTua Nao: A Northern Thai Take on Fermented Soybeans
Cameron Stauch on tua nao, a type of fermented soybean that is an essential ingredient in the Shan kitchen due to its depth of flavor.
FeaturesThe History of Indo-Chinese Cuisine Is as Rich as Its Flavors
Karishma Pradhan on the roots of Indo-Chinese cuisine, a fusion that embraces cooking traditions from both cultures yet stands distinct in its own right.
FeaturesCrossroads No. 2: Union Hmong Kitchen Potluck Salad
The second installation of "Crossroads," a column featuring stories and recipes from Asian immigrant families living and cooking in the United States—carrying on their heritage in ways that are unique to them. This month's edition: St. Paul-based chef Yia Vang.
FeaturesA Study in Adobo
The origins of traditional Philippine adobo are up in the air, but adobo as it's made today is threaded with bifurcations: cooking method and archetypal recipe; everyday fare and cultural emblem; meanings in the homeland and in the diaspora.
FeaturesGet to Know Tatar Boraki
Kate Leahy explores the history of tatar boraki, a beloved comfort food in Gyumri, one of Armenia's largest and oldest cities.
FeaturesLonging for Q
May Tien looks back at the roots of her love for the texture Q and shares a recipe for Northeastern-style Chinese potato starch noodles with chicken.
Features"That One Dish" No. 1: Eric Kim
An interview with Eric Kim on what one dish acts a culmination of his life and experiences as a Korean American.
FeaturesTempe: A Primer
Tempe, a vegetable protein made from fermented soybean, is a staple in many Indonesian dishes due to its nutritional profile and versatility. Pat Tanumihardja shares about tempe's history and tips for preparation.
FeaturesMore 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.
Features
