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…
Tinned Fish with Dressed Winter Citrus
Brighten your table with this quick, refreshing small plate that pairs pantry-staple tinned fish with vibrant winter citrus. My plate features canned hake, but feel free to swap it for any tinned white fish, tuna, or mackerel. The citrus pictured…
Black Sugar Ginger Hot Chocolate
A cozy twist on hot chocolate, this 5-ingredient recipe features the warmth of black sugar and ginger. Dark chocolate and a pinch of salt balance the flavors, creating a rich yet not-too-sweet treat. Inspired by black sugar and ginger tea,…
Apricot Kernel (Chinese Almond) Ice Cream
All about apricot kernels! Plus a custard-based ice cream with an intoxicating nutty almond aroma.
Bay Leaf Chip Ice Cream
Bay leaf chip is mint chip’s sophisticated cousin from the back of the pantry. Bay leaf’s minty and woodsy fragrance meets dark chocolate in a nod to the nostalgia of mint chip ice cream. It’s my direct response to people…
Spiced Caramel Poached Pears
This 5-ingredient recipe comes together in one pot, and can be made up to 5 days ahead. This recipe pairs juicy pears with the warm flavors of cinnamon, star anise, and a rich caramel poaching liquid that doubles as a…
