New friend, Deb Puchalla, who is Editor in Chief of Martha Stewart Living Magazine, is hosting a Zukes and Cukes party and this is what I’m bringing!
Instead of just stirring in basil leaves at the end like I normally do, this time I deep fried the basil leaves to create airy-light, brittle-crisp basil that elevates this dish to another level.
Previously, I asked you guys to describe the TEXTURE of perfectly cooked shrimp. In Cantonese, my Mom uses the phrase that’s pronounced “song chuy,” Japanese “puri-puri,” Singaporeans “QQ.”
Xiao Long Bao is one of the most famous Chinese ste
What you’ll learn: How to make a vegetarian versi
The Chinese culture is filled with food traditions
Ancient Chinese Stir Fry Secrets (at home) Restaura
New friend, Deb Puchalla, who is Editor in Chief of