Soy + Ginger recipe #39 features a hybrid French Chinese dish a lá Dad's mom. She brought the recipe to the States from her time in French Indochina, taught it to Mom after she married my Dad, who then taught it to me. We've all tweaked it along the way, and with each generation it gets a little bit better.
Read MoreSoy + Ginger recipe #38 features a simple, but beautiful peasant dish eaten for breakfast in the villages of China—basic congee. It's just two ingredients to make and is the best vehicle for all things pickled and fermented.
Read MoreSoy + Ginger Recipe #11 : It's the most wonderful time of year again, and no, I'm not singing about Christmas, but rather Dongzhi: a traditional Chinese festival honoring the Winter Solstice. It's celebrated by coming together with friends and family to make and eat tangyuan, a traditional village dish of a bygone era.
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