Delectable histories
In what is easily a personal best, I made four curries today – and all at the same time. It may have been for an assignment, but nevertheless, I’m still feeling pretty baller right now. Two of the recipes are […]
Red, white, and stew
Although cumin lamb is associated with Sichuan province, there is an unmistakable Muslim influence in it, a testament to the diverse cultures that have left their imprint on China’s foodways. This version, however, adapted from Danny Bowien of Mission Chinese […]