Black is Beautiful

Once you’ve chosen your new wok…or like most of us these days, had it delivered off Amazon, you may be tempted to rush to the nearest Half-Price Books, buy the biggest Chinese cookbook that you can find, and start cooking Chinese as devotely as Julie in the move Julie and Julia… But wait… ‘Tis theContinue reading “Black is Beautiful”

A Wok on the Wild Side

The first thing that I think of whenever I think about our first cooking method—stirfrying—is a wok. You may think that woks, which in Chinese directly translates as “Big Spoon,” are /what Alton Brown calls a “unitasker,” but woks can also be used for many other cooking methods—such as deep frying, steaming, and boiling, stewing,Continue reading “A Wok on the Wild Side”