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[1] The most popular Chinese dish in America, per GrubHub results: General Tso’s Chicken (here’s the recipe from Spicy Southern Kitchen). [2] Crab Rangoon, a made-in-america concoction of cream cheese and imitation crab. Here’s the recipe (photo © Rasa Malaysia). [3] Check out this baked egg rolls recipe from Chef Martin Yan (photo © National…
Continue reading “FOOD TRENDS: Top Chinese Food Dishes In The U.S.A.”
We love to start the new year with homemade biscuits—a different type each year. This year, it’s ham and Gruyère, with fresh chives. THE HISTORY OF BISCUITS The word biscuit dates to ancient Latin: bis cotus, meaning twice baked. These words form the origin of biscotti: initially a hard food with a long…
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Yesterday we recipes for a particular “good luck” food to celebrate the new year: black-eyed peas, a southern U.S. tradition. Today’s tip: Check out more lucky foods from around the world, and enjoy some on New Year’s Eve or New Year’s Day. Some are ancient traditions, others relatively new. Pick, choose and adapt your own…
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Bouchon (BOO-shone) is the French word for cork; hence the name of these little chocolate cookie-cakes*, bouchons au chocolat. They’re made in timbale molds, also called baba molds (photo #2). They are rich and brownie-like, and the inspiration for Chef Thomas Keller’s Bouchon Bakery (here’s his bouchon recipe). These chocolate “corks” are an ideal sweet…
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For prosperity in the new year, it’s a Southern tradition to eat black-eyed peas on New Year’s Day—most popularly in the beans-and-rice dish, Hoppin’ John. Other favorites are black-eyed peas and ham, the peas often combined with collards (photo #3). The custom is actually a lot older than the U.S., and began in the Middle…
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