Hoisin Glazed Ribs, or 海鲜酱排骨, require only four ingredients, two cooking steps, and lots of napkins. They are sticky, sweet, and delicious. Back in the day, when I lived in Woodstock, New Brunswick, there was a nearby Chinese Restaurant whose food wasn’t especially memorable, except for the ‘Honey-Garlic’ ribs on their week-end buffet. They were […]

The Pot-stickers (Gyoza) at Minato Sushi in Halifax looked okay but they were the worst I have ever had anywhere and got only a 1 out 5 Rating. My one dining experience at Minato Sushi in Halifax was not a very good one. I don’t wish to completely dismiss a restaurant as poor on the […]

Fenugreek, also known as Methi, is widely used in Indian cuisine. It is versatile and flavorful, and well worth trying in your own kitchen. The plant known as Fenugreek is widely used all over the Indian sub-continent, where it is known as Methi. All parts of the plant are used and it is consumed as […]

Chimichurri Baked Chicken uses an Argentine herb sauce that is typically used as a sauce with beef and employs it as a baste for chicken. Recently, I posted a recipe for the Argentinian Chimichurri Sauce for grilled meats, and I noted that the preparation is also used as baste and marinade during the cooking process. […]

The Root Beer Pulled Pork at the Tempo Restaurant in Halifax was a novel creation, but not all that exciting. I gave it a 3 out of 5 Rating. When I went to eat at the Tempo Restaurant in the Delta Barrington Hotel in Halifax, I was really just planning to have a burger or […]

Pasta with Sausage and Peppers combines spicy Grilled Italian Sausage with mixed Bell Peppers, Green Chili Pepper, Garlic, Tomato, and Herbs. Read More → Souvlaki is a Greek favorite with many variations. Here, skewers of Pork are marinated with Rosemary, Garlic and Lemon Juice before grilling. Read More → Pasta with Truffles and Cream uses […]

The Famed Ancient Chinese Soup Dumpling Secret is revealed for you here. You may read it if you like, but then we will then have to kill you! If you have ever tried any of the Chinese delicacies generally known as ‘soup-dumplings’ or their (often) larger, and well-known cousins, Xiaolongbao, you have probably enjoyed the […]

Beef with Pickled Lotus Root features chewy, twice-fried beef shreds with Celery, Cumin and sweet and sour Pickled Lotus Rootlets. This dish is similar to my Dry Fried Beef with Pickled Bamboo (香筍干烧牛肉) in that the beef is subject to a double-frying, first in deep-oil, and then again in the pan. The main difference here […]

Apple Sage Pork Ribs make a terrific snack, or an attractive finger-food style appetizer, but they can also be the main dish in a hearty meal. These Ribs capitalize on the way that apple always pairs well with pork, and the way that sage always works well with apple. Two or three plated together make […]

The Oysters Steamed Three Ways at Gain Wah in Vancouver’s Chinatown made for a delightful first course and easily earned a 5 out of 5 Rating. The Gain Wah Restaurant in Vancouver’s Chinatown is a terrific place, and I have enjoyed many excellent dishes there on each visit. Their Steamed Oysters were, with but a […]

Pork with Green Chili and Cashews, or 青腰果炒豬肉, combines tender, juicy Pork with crunchy Nuts, Rice Wine, Ginger and Chili in a light sauce. This dish is one I have eaten with minor variations many times. I do so not only because it is always delicious, but because it is easy to prepare and cook. […]

The Shu Mai at the Sushi Village in Ottawa were sloppily prepared, but they were still pretty decent and worth a 3 out of 5 Rating. Shu Mai are, of course, a Chinese specialty, and almost always available on Dim Sum menus. They are, however, beginning to become more common in non-Chinese establishments, with Japanese […]

Pickled Mustard comes in many different styles in Asia. The sweet pickled sort is most popular in Thailand. Here’s how to use it in recipes. Mustard pickles are available all across East Asia and, aside from Thailand, is quite common in Chinese cuisine, where it may be identified simply as ‘Suān Cài’ (酸菜), which simply […]

A Vichyssoise is a creamy potage of leek and potato traditionally served cold. This version is easy to make and can also be served piping hot. Two things… First of all, the name of this Classic Soup is pronounced ‘Vishee-SWAAZZ’. Many North Americans pronounce it ‘Vishee-SWAH’, as though omitting the final consonant were the truly […]