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”
Whenever a friend or family member is under the weather or hurt or grieving, one of my first inclinations is to try to feed them. An article from 2016 by Adam McDaniel lays out the reasons human beings love to share food—part of it being sharing culture and part of being sociology. “Food has a …
Continue reading “A gift of casserole is not easy to ‘spaghett’”
I recently unpacked a few boxes of books that were stored away and uncovered some cookbooks I hadn’t looked through in awhile. They’re now all neatly in a row on my new bookshelf, so I suspect they will be getting some use in the coming weeks and months, but as I looked at each one …
Continue reading “Your spaghetti may be the ‘bella’ the ball”
