In an interview with the Food Network, Chinese food expert Nadia Liu Spellman explained hoisin sauce, a condiment that is new to my refrigerator as of this week. “I would call it the ketchup of Chinese cuisine, because it’s used as an ingredient but also as a finishing sauce and condiment,” Liu Spellman said in …
Continue reading “‘Hoi’ can’t recommend these Mongolian noodles enough”
There’s that famous quote from Ecclesiastes that “What has been will be again, what has been done will be done again; there is nothing new under the sun.” That phrase is especially applicable when it comes to recipes, it seems. Any time I wonder if anyone has actually accomplished some weird idea, a simple Google …
Continue reading “Onion soup-inspired baked potatoes will have you crying with joy”
