If we can cook it, you can cook it And we'll travel the world to bring it back home to you.

Category: Chinese Cooking

David Tanis’ Twice-Cooked Duck with Pea Shoots

David Tanis           I wasn’t familiar with David Tanis at all until he started writing the City Kitchen column in Wednesday’s Dining Section in the Times. Clearly, I’d been missing a lot.  While David’s recipes have often peaked my interest, this is the first one…

Moo Goo Gai Pan

         The other day, when I opened a post from Bee at www.rasamalaysia.com, along with Bee’s recipe for Moo Goo Gai Pan came a flood of memories.  It instantly took me back to my childhood in Montreal.  Not that I ever ate Moo Goo Gai…

Sotanghon with Chicken and Wood Ear Mushrooms

         One of the great joys of cooking has to be the amazing things you learn when you use an ingredient that is new to you.  In this case, our dear friend Richard arrived from Hong Kong recently and presented us with a sealed plastic…