Snacks and Appetizers | Cook's Gazette

Recipes, To Be a Chef

Chawanmushi (Savory Egg Custard)

Photo above by Eric Futran Morels, Spinach, Roe For almost fifty years, Taiwan was occupied by Japan….

Recipes, To Be a Chef

Photo above by Eric Futran Greens, Coconut, Parmesan Pickled and fermented foods are very common in Taiwanese…

Recipes, To Be a Chef

Photo above by Eric Futran Saffron Rice, Wasabi, Apple, Radish I grew up on a very small…

Photo above by Steve Lebeau Yields 30 mini bao Dough Cabbage and Pork Filling Garlic Chive, Tofu,…

Home Cooking, Recipes

Photo above by Eric Futran In my experience, melted cheese atop a crisp crust is one of…

Home Cooking, Recipes

Photo above by Steve Lebeau

Home Cooking, Recipes

Dough *A note about the flour. In Chicago, Anna and Telmen use Korean Beksul flour. It is…

Home Cooking, Recipes

Photo above by Eric Futran My friend Peter is an excellent cook. It’s a pleasure to be…

La Merced, Recipes

Photo above by Eric Futran Antojitos Antojitos are snacks sold in the markets and at street stands…

Recipes, Summer 2015