Pan-Sautéed Lamb Chops with Blackberry Sauce

Lamb is the stuff of myth, legend, and part of the story of the domestication of animals.  It is mentioned in the Bible and were used not only for religious purposes, but for food and wool.  It is a meat…

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Not Your Mother’s Slow Cooker-Revised Edition Recipes

Creamy Kheer Oatmeal

photo courtesy design mom

Rice kheer is a beloved cardamom-scented pudding dessert in India. It is so special it is also served for weddings. There are many regional household versions since it is homemade. Here the kheer moves…

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My Best Sauces: Filet of Beef with Mushroom Stroganoff Sauce

Stroganoff is a favorite old-fashioned continental dish that has delighted the most discriminating diners in posh restaurants for generations, but has sadly fallen into being categorized as passé. A nineteenth century French preparation with a Russian count’s surname, it is the ultimate gourmet dish.

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Summer in the Slow Cooker Tips plus Chinese Apricot Pork Roast with Buckwheat Soba Noodle Salad

It’s September and still hot as blazes. While we often think of the slow cooker for those long cooked winter stews, the slow cooker is the premier tool for summer cooking as well. Think of turkey breast, pork roasts, even lamb shanks.

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A Glass for the Pot: Cooking with Wine

Wine is the world’s most common beverage, along with beer, these days. It is remarkably compatible with food, not only as an accompaniment, but as as a highly versatile ingredient as well since it blends so nicely with a myriad of foods. It has become a staple and can be added at the beginning of the cooking process, or at the end.

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David SooHoo’s Bread Machine Bao

Bao buns, encasing a filling of char siu pork, are a popular dim sum item in Cantonese restaurants. Old-timers usually steam them until fluffy white. Immigrant chefs who came to America discovered that when baked, the buns turned golden and pleased the locals. What they got was sort of an Asian hamburger.

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Basic Kitchen Knives

I decided I needed a new all purpose knife. I looked and found that the German manufacturer Messermeister has created these smaller stamped blades, callled Petite Messers, for casual kitchen uses. They are light weight and have smaller, yet very ergonomic handles.

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Flank Steak Broccoli Beef


Flank steak is a relatively low fat cut of beef, as well as very flavorful, and when prepared in a quick sauté with fresh broccoli, you can understand why it is one of the most beloved of Chinese home cooked…

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Oscar’s Chile Colorado Mole

Whenever you see the word mole, you will know there is a dash of chocolate in the sauce for depth of flavor.  Oscar Mariscal, the chef at the restaurant I worked at, likes to make this with a slab of…

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My Best Sauces: Pan-Seared Sirloin Shell Steak with Food Processor Béarnaise Sauce

Béarnaise sauce, a sharp buttery sauce with red wine vinegar, shallots, egg yolks, and tarragon, is truly a special occasion sauce. But one to look forward to. It is THE sauce for grilled and sautéed meat or fish, much less a foundation sauce in French cookery.

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