WHAT'S AFTER DINNER

Adventures in eating with Miki Kawasaki

Day: May 23, 2013

#Mains

A NOSE KNOWS

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 […]