Focaccia in Beijing

In the early 2000s, I was running around Beijing. Still relatively flat and underdeveloped, the smells, scenes and sentiment of the old city was everywhere. You could however see the beginning of new construction and bright lights. I would wander around often by myself through the ‘hutong’ streets, ancient and teaming with people. But one…

Loafs or Loaves but why?

Blame it on drunk peasants! Isn’t that always the case? If you hold your hand in front of your mouth and say Very or Fairy – notice with Very you feel a little air. V’s are considered voiced, and F’s are considered voiceless (meaning no air). So it’s somewhat natural that it happened like this….

The Best Meal I Ever Hade in Japan

Visiting Japan is a feast of the eyes and the taste buds I have been many times and each time I have been lucky to experience a slice of traditional Japanese culture and cuisine. The first thing that struck me about Japanese cuisine served in Japan was just how much fried food there was. Noodle…

The Tools in Chinese Cooking

In my time working in a Chinese restaurant, I was always amazed at how few tools we used to make amazing food.  The essential tools in Chinese cooking are few, but so effective. Chinese chefs waste no time as the cooking tends to be fast and furious and fiery. Speaking of fire – it’s essential…

My Banana Bread Recipe

Whoever invented Banana Bread should have received a Nobel Prize. It’s a luscious and soul-warming amalgam of bananas, vanilla, cinnamon and chunky walnuts. And really, try to think of another food that gets better as it blackens?! Its flavors concentrate and explode as it sweetly ripens. The word, which hasn’t changed or been altered from…

The Apples of Normandy

I was so lucky to be able to do my Junior Year Aboard in France.  Although the allure of Paris was undeniable, I opted for the bustling city of Rouen – the capital of the northwestern province of Normandy.  Rouen is famous for the trial of Joan of Arc and her subsequent death by fire. …

Homemade Flaky Crust Chicken Pot Pie

I like chicken pot pie with a biscuit crust as I’m less fond of puff pastry. This recipe is fairly simple and tastes delish! First, I make the dough and let it rest. Biscuit Crust Dough 2 1/2 cups of all purpose flour 1 stick of butter 1 tbsp of salt 1/2 tbsp of Thyme …