Spring’s Bounty
By Mark Graham I love the change of seasons in Chicago. As winter releases its grip on the…
Read MoreSugar, Sex and the Andalusian Cadence
By Maggie Kast My mother taught me how to make fudge. In the days before home air conditioning…
Read More
Open Faced Radish Sandwiches on Toast
Thinly sliced radishes, whipped citrus butter, shallots, capers and minced herbs on toasted whole-grain bread Preparation time: 20…
Read More
David and Goliath
It used to be that when you were a butcher, you didn’t just have a job, you were…
Read More
The Art of the Sauté and Stir-Frying
Imagine wok hay as the fiery breath of a wok, imparting a special life force or essence from…
Read More
Stir-Fry Beef, Pork or Tofu
Braised Ramps or Spring Onions
Slow roasted spring onions in olive oil, garlic, thyme and oil cured olives Preparation time: 10 minutes Cooking…
Read More
Fermented Black Bean Stir-Fry Sauce
Excellent for stir-fried chicken, shrimp or tofu with vegetables
Read MoreMise En Place: Preparation and Assembly of Ingredients and Equipment
A. Create uniform slices of meat, poultry or seafood that can be easily handled with the diners’ chopsticks…
Read MoreSeasoning the Wok Before the First Use and Maintaining It
Most pans have a film of machine oil coating the pan inside and out to prevent rusting before…
Read More