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7 days agoToday I have a quick post in the Land of Plenty series – Red Braised Beef. I’ve been looking for an excuse to cook some short ribs since a
34 days agoHot on the heels of yesterday’s Sichuan challenger #1 post , yesterday Ted S. sent me his meal from the Land of Plenty cookbook.
62 days agoIt’s been two weeks since the previous Land of Plenty post ( Kung Pao ), but that doesn’t mean I’ve given up! In fact, I’m cooking more
82 days agoI've always read a lot of books about food - cookbooks, anthologies, chefs' memoirs - so I thought it appropriate to start a semi-regular book
218 days agoBy Kate Merkel-HessBrowsing the new book shelf of the local public library this week, I noticed not one but a whole selection of books that
229 days agoMy sister made me this dish when she was visiting in August, and after my first bite I demanded the recipe... it's that good. According to
232 days agoIf you haven't already stumbled across Fuchsia Dunlop's piece in last week's New Yorker on a Hangzhou restaurant that uses only local food,
243 days agoI'm excited about cooking from Fuchsia Dunlop's Land of Plenty , since I've always wanted to understand Chinese cuisine, and I'm hoping this
263 days agoSome of My Kitchen CompanionsWhat was I thinking?!When it came to choosing this month’s topic, I thought that going beyond food on the plate
271 days agoI do love to eat. And cook. Mainly eat. This is a book about eating. And cooking. Mainly eating. Shark's Fin and Sichuan Pepper: A Sweet-Sour
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