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Why do we eat Dumplings for Chinese New Year?
A lot has been written about traditional foods for Chinese New Year celebrations. The foods detailed in the plethora of online articles on the topic… Read More »Why do we eat Dumplings for Chinese New Year?
“Perfecting” Radish Cake – Luóbo Gāo (蘿蔔糕)
When I was a teenager, old enough to venture into San Francisco on my own from my hometown, about 35 minutes north of the city,… Read More »“Perfecting” Radish Cake – Luóbo Gāo (蘿蔔糕)
My cookbook has arrived!
The cookbook has arrived! So fun to actually hold it in my hands! It’ll be shipping soon (Nov 30)! You can place a pre-order now!
Sichuan Peppercorns (花椒 huājiāo)
One of the most important and unique flavors in Sichuan cuisine comes from the Sichuan peppercorn. It brings a lemony-citrusy floral flavor along with its… Read More »Sichuan Peppercorns (花椒 huājiāo)
A Nearly No Knead Approach to Bagels!
As I was testing and researching cold water dough techniques for Chinese dumplings, I found that my preferred method took lessons from the bread technique… Read More »A Nearly No Knead Approach to Bagels!
Finding Chipa in Paraguay
I travelled to Paraguay in 2010 to speak at a conference hosted by the Inter-America Development Bank and other partners. The goal was to help… Read More »Finding Chipa in Paraguay
Searching For Bucatini
It’s not a pasta that I typically seek out. I’m not even sure I’d even had bucatini. But we all learned about bucatini in late… Read More »Searching For Bucatini
What’s next?
I’ve posted a couple dates for New York Style Bagel classes. You can sign up for them from the calendar! I’ve got a lot of… Read More »What’s next?
About
Knead and Nosh is a passion project of mine. I’m not expecting to make a living teaching cooking and baking classes, but if I can… Read More »About