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china
adventures with ruth
Yangshuo River Snails
November 2009
- Keywords
- adventures with ruth,
- yangshuo cooking school,
- china,
- snails
adventures with ruth
Tofu and Squash Blossom Dumplings
November 2009
- Keywords
- adventures with ruth,
- yangsuo cooking school,
- yangshuo,
- china,
- dumplings
adventures with ruth
Sweet and Sour Pork
November 2009
- Keywords
- adventures with ruth,
- yangshuo cooking school,
- yangshuo,
- china,
- pork
adventures with ruth
Egg Wrapped Chicken Dumplings
November 2009
- Keywords
- adventures with ruth,
- yangsuo cooking school,
- yangshuo,
- china,
- chicken
magazine
Getting to Know Him
On a recent visit to Hong Kong, this author wondered if he’s just afflicted with a bout of nostalgia for a place he never really knew.
December 2008
- Keywords
- francis lam,
- hong kong,
- travel,
- culinary culture,
- china
chefs + restaurants
First Taste: Bei
Some of Beijing’s most interesting modern Asian food is being cooked not by a Shanghai or Hong Kong player, but a New Orleans-born New Yorker.
10.02.08
- Keywords
- pat nourse,
- first taste,
- china,
- beijing,
- travel
food politics
A Fiasco of Olympic Proportions
After months of tangling through red tape, this writer is mysteriously shut out of the Olympics.
08.08.08
- Keywords
- karen coates,
- food policy,
- culinary culture,
- china,
- asia
cookbook club
The Gourmet Cookbook Club: Meet the Authors of Beyond the Great Wall
The authors of Beyond the Great Wall: Recipes and Travels in the Other China, talk about their travels, photographs, and research.
06.18.08
- Keywords
- cookbook club,
- jeffrey alford,
- naomi duguid,
- video,
- beyond the great wall
cookbook club
The Gourmet Cookbook Club: Chinese Noodles Four Ways
The authors of Beyond the Great Wall: Recipes and Travels in the Other China, show you how to use a single dough to create four regional noodle varieties.
06.18.08
- Keywords
- cookbook club,
- jeffrey alford,
- naomi duguid,
- video,
- beyond the great wall
travel + culture
A Banquet of Bugs
You can taste exquisitely crisp Peking duck in Beijings’s restaurants, but you’d be much better off savoring a caterpillar or katydid at the Night Food Market.
06.06.08
- Keywords
- stephen henderson,
- china,
- asia,
- culinary culture
