Instead of looking for the man in the moon, try looking for the lady the next time the moon is full. According to Chinese legend, the beautiful and divine lady Chang’e (pronounced chung-er),…
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Say “Pho Lang Thang” and many Cincinnatians will likely want to whisk out their chopsticks and make slurping noises. Pho Lang Thang, arguably Cincinnati’s most famous Vietnamese restaurant, opens at their new…
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After cooking for 25 years, Chef Jackson Rouse has arrived. The praise and acclaim that rush up to him these days could well sweep any chef off their feet but not Rouse.…
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Born and raised in Guiyang, the capital of Guizhou province in Southwest China, Ling Peng stands in her kitchen in Cincinnati, Ohio and gazes at the tea eggs on the countertop. The…
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In this recipe, cracked hard boiled eggs steep in a spiced, smoky, tea-based liquid. The marbled veins that wrap around the egg give it a distinct marbled look. This recipe is courtesy…
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Old China meets the New World in this take on the beloved Chinese tradition of sticky rice balls. But first, a little context. These round, dainty and chewy rice balls–similar to mochi–are…
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Culture is a living, changing thing. I was reminded of it when I read Asian Food Fest’s post about Vietnamese coffee. Author, Ha Dinh, captures Vietnamese-American, Duy Nguyen’s cultural and generational attitudes — over…
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There are really only three main ingredients in Spanish omelette: onions, potatoes and eggs. It doesn’t get any easier! Also called tortilla española, this is one of my daughter’s favorite breakfast and…
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Give me a bowl of sweet black rice pudding topped with luxurious coconut milk and I go inside my happy place. This magical bowl is my definition of comfort food. The true…
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“It feels like Sunday mornings,” she said, her eyes smiling and looking at the tamal in front of her. This is what the tamal does to my friend – it transports her…