fermented mustard greens
To prepare for my fermentation class on Saturday, I’ve been experimenting with fermented vegetables in small batches. We’re making sauerkraut …
Tag Archives: chinese
eats weeds and leaves: edible spring pruning
Hello! Long time no see. It’s planning season in academia, and I’ve been scrambling to pull together grants and reports …
nose-to-tail eating in eugene
Surely not for the faint of heart, but a great pleasure for adventurous eaters: nose-to-tail cooking. Popularized by British Chef …
asian restaurants in eugene: a reevaluation
Finally, some movement on the Asian food scene in Eugene. We’ve been waiting for years, and in the last two …
culinaria eugenius in indiana: mulberries and dumplings
Who snapped the most perfect picture when she was eating mulberries off a giant mulberry tree on the Indiana …
spring herb potstickers
For me? How lovely, thank you. For you. Don’t overlook spring herbs in your potstickers. You can fill them with …
happy year of the dragon!
Gung hay fat choy! May your soup bowl contain many treasures. This is a Fujian classic, Buddha Jumps Over the …
culinaria eugenius in seattle: truffled and juicy
Seattle Taipei I’m at a loss for words, really. Life has sent me two orders of Taipei-based megadumpling chain Din …
ma po tofu for people who don’t eat tofu but enjoy stuffed peppers…with no rice
Don’t tell my Eastern European forebears, but I don’t really like stuffed cabbage or stuffed peppers or anything that includes …
culinaria eugenius in london: facing heaven
My trip to London was all about Sichuan food. Odd, I know, but I found not one but TWO Sichuan …
