Paocai (泡菜), literally meaning “soaked vegetables” in Chinese, is a traditional Sichuanese pickle made through lacto-fermentation. Paocai is deeply rooted in Sichuan cuisine, prized for its versatility as both a side dish and ingredient. Unlike many other fermented pickles, paocai…
Blog
Sichuan Hot Honey Baklava
Tingly, spicy, crunchy, chewy, and nutty— this Chinese-American take on baklava is unlike anything you’ve tasted before. Cashew and black sesame filling is rolled in crispy phyllo before getting drenched in a Sichuan spiced hot honey. The typical Turkish pistachios…
Spiced Garlic Tinned Fish Spaghetti
This 5-ingredient recipe takes just 20 minutes to make, perfect for weeknights and dinner parties alike. This tinned fish dish is inspired by the classic Italian pantry pasta: Spaghetti Aglio e Olio. Traditionally, Spaghetti Aglio e Olio is prepared with…
Pandan Ice Cream
What is pandan? Pandan is a tropical leaf with a unique flavor that originates from Southeast Asia. The key question here is what does pandan taste like? To me, pandan tastes like coconut and sweet corn with someone mowing their…
Strawberry Sichuan Peppercorn Syrup
This 3 ingredient recipe is an accessible way to explore flavor pairings like this juicy strawberry and sichuan peppercorn combo. Strawberry and sichuan peppercorns may seem like an unlikely pairing, but the citrusy notes and tingly sensation of sichuan pepper make the strawberries taste extra juicy.
Buckwheat Black Sugar Chocolate Chip Cookies
Chocolate chip cookies get an upgrade with the addition of buckwheat flour and black sugar, creating a perfectly balanced treat that’s rich, nutty, and deeply satisfying. Whether you’re looking for a more nutrient-dense cookie or simply want to experiment with…
Black Pepper Ice Cream
This Black Pepper Ice Cream balances velvety sweetness with a subtle, peppery kick that pairs especially well with fruit desserts yet is delicious enough to scoop on its own. I highly recommend making my Black Pepper Blueberry Crisp to go…
Black Pepper Blueberry Crisp
This Black Pepper Blueberry Crisp is an intriguing twist on a classic dessert. Juicy blueberries meet a toasty oat topping with a subtle kick of black pepper for a complex yet easy-to-love dessert. Easy to make and even better with…
Bamboo Toasted Rice Ice Cream
This bamboo and toasted rice ice cream is a nutty, creamy, earthy dream perfumed with subtle woody notes from the bamboo and a popcorn-like warmth from the toasted rice. Ingredients + Sourcing Tips Want more ice cream recipes? Check out…
Tinned Smoked Salmon Dip
This tinned smoked salmon dip comes together in minutes with pantry staples. Salmon dip is a staple in Alaska, with limitless variations. I adapted this smoked salmon dip recipe from Rico Worl, a Tlingit-Athabascan artist who collaborated with Wildfish Cannery…
How to Season A Wok (+ Tips to Maintain)
Woks need seasoning—not the salt and pepper kind, rather the protective layers on the surface of the wok built up over time. Seasoning not only protects your wok from rust but also enhances its cooking performance over time by making…
Chengdu-Style Spring Rolls & Homemade Spring Roll Wrappers
These Chengdu-style spring rolls are a light and fresh street snack that don’t require messy frying. When you think of spring rolls, the first image that comes to mind might be golden, crispy shells hot from the fryer. But these…
Miso Garlic Clams
If you love savory flavors you’ll love this recipe for miso garlic clams. The whole recipe comes together in one pan in less than 15 minutes. Clams might look intimidating, but they’re arguably the easiest type of seafood to cook….
