Month: May 2013



Leftover broth from the braised chicken was used to create a soup for this ramen, which includes homemade noodles and roast pork loin. The distinctive red hue comes from the addition of lots of chili bean paste. My roommate pointed out […]



I’ve never been to Mission Chinese Food, but it must smell like heaven. This chicken stew, adapted from head chef Danny Bowien’s recipe, should be made into an aromatherapy candle. With the copious amounts of cumin, fennel, and Sichuan pepper […]


Not Crap

Since kung pao chicken usually appears as some sort of deep fried catastrophe in red gloop at most American Chinese restaurants, I was surprised to find out that it actually has roots in a legitimate Sichuan dish. This recipe, from […]