Photo by G. Yek: Ling presenting a pair of tea eggs — one peeled and one still in shell
Born and raised in Guiyang, the capital of Guizhou province in Southwest China, Ling Peng stands in her kitchen in Cincinnati, Ohio and gazes at the tea eggs on the countertop. The eggs are hard boiled and distinctively marbled, much like a webbed veil.
Photo courtesy Django Western Taco
Just as love is effusive, so are the number of restaurants promising deliciously romantic experiences on Valentine’s Day. Here are three more restaurants that might just suit your sweetheart’s fancy.
Bob Evans Farms recently announced the addition of an entirely new side dish product line, Steamables. Three varieties of potato wedges kick off this product line–Sea Salt Red Potato Wedges, Steak House Red Potato Wedges, and Garlic Red Potato Wedges…
Photo provided by Tricia Houston: Farmstand Market & Cafe in Union, KY
Good news for Cincinnati fans of Farmstand Market & Cafe: You can soon get your farm-fresh food fix closer to home. This spring, the eatery will expand to Wooden Cask Brewing Company in Newport…
Photo by G. Yek: Kathleen Norris (L) and Grace Yek on New Year’s Day
Thanks to Kathleen Norris’s invitation to her New Year’s Day gathering, I started off the New Year with “good luck” food. I’m not particularly superstitious, but like everybody else, I’m all for a little added insurance. Take it from me, her black-eyed peas and greens were lip-smacking tasty. She even made a vegetarian version out of an abundance of hospitality…
What this restaurant offers is nothing short of cuisine immersion. Come hungry, be prepared to cook your food at the table and eat like a “local” (as in Chongqing, near Sichuan). Best to come with a group of hungry eaters; that way, you get to sample more variety. Not all soups are spicy but if you’re a “spicy” thrillseeker, I’d recommend the “nine-box spicy” soup. The use of beef fat and more than 25 different ingredients in the stock sets the flavor and heat level off to the stratosphere. I mean it–it’s pretty much liquid fire.
Photo by G. Yek: Noodle & Hot Pot’s bone soup, left, and nine boxes spicy soup, with assorted ingredients.
Click here for more: Noodle & Hot Pot
Just in time for Thanksgiving, traditional Chinese sticky rice balls get a New World makeover with the incorporation of pumpkin. Pumpkin, a staple in “New World” America, gives these sweet, chewy rice balls their own identity. This recipe centers on pumpkin–two ways. The first (and easier) variety is to simply incorporate the pumpkin into the sticky rice dough. The second variety uses the pumpkin as a filling and involves a couple extra steps including a slightly more involved preparation of the pumpkin filling. Either way, these sticky rice balls are perfect to share with friends and family, and may even put a smile on a few faces.
Photo by G. Yek: Pumpkin Sticky Rice Balls (done 2-Ways) served with Ginger Infused Light Syrup
Click here for more: Recipe for Pumpkin Sticky Rice Balls
Food and Thanksgiving go together like hand and glove; traditionally, the two would leisurely converge at home with family and friends. But that’s not always the case for everyone. Here are my recommendations for eating out this year. There’s a little something for everyone including those who may have to work on Thanksgiving.
Photo from WCPO File
Click here for more: 9 Thanksgiving Dining Options
It’s that magical time of the year again.Tomorrow, the Mid-autumn Festival will shine with a gorgeous full moon, and many families will gather to eat tasty mooncakes and gaze at the moon. Kids will parade around with pretty lanterns in the moonlit night. Heres the recipe for “doll” mooncakes if you’d like to make your own. If not, Asian stores are well-stocked with mooncakes of all sorts.
Photo by G. Yek: “Doll” Mooncakes–a popular mooncake variety among kids
Click here for more: The Divine Lady of the Moon
If you’ve amassed food knowledge that’s more than 80 countries deep, written three books, become a celebrity on TV, and regularly write for various media, what comes next? For Simon Majumdar, it’s podcasting. On Oct. 1, we will all be treated to his wit, encyclopedic food knowledge and quick humor–delivered with a dash of English panache.
Photo by Sybil Villanueva: Simon Majumdar at work
Click here for more: http://www.pollymagazine.com/pollyonline/eat-my-globe-podcast/