Appetizers and Snacks

Getting Pickled, Chinese Style

Getting Pickled, Chinese Style

I posted a photo on Facebook of the jar of “Dilly Beans” I’d put up in July, after visiting friends with a surfeit of dill. I use a recipe from a favorite book from the 1960s. It’s obviously loved and remembered by other people and you can find the story here: http://ow.ly/T4MMu. My reward was getting a response from a publishing friend, Paul Evans, in Singapore with his Chinese wife’s recipe for pickled vegetables. Fang Yan has kindly allowed me to share her recipe. Thanks to both Paul and Fang for both the recipe and the photographs!

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Simple Tofu Salad

If you keep toasted sesame seeds around, as I do, this takes just seconds to rustle up. (I toast the seeds in a glass pie plate in the microwave, checking and stirring every two minutes […]

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Celery, Tofu, and Peanut Salad

This is my variation of one of the first recipes I tried from Every Grain of Rice by Fuchsia Dunlop. Easy, delicious, and surprising.  I have lovage in my garden, which has a strong celery-lemon flavor, and plan […]

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