Tao in the Kitchen
Happy New Year, again! Yesterday was the first day of weeks-long celebrations of the beginning of the Year of the Ox. It’s snowing today and tomorrow, so we hope for better weather by Sunday when D.C.’s Chinatown will host a parade, lion dance and other festivities. To start the celebrations of Lunar New Year 4707, …
Continue reading “For the Lunar New Year: Watercress Dumplings”
Cassoulet (CAH-soo-lay). One of the great winter comfort foods, and certainly not for the calorie-shy — beans long-simmered with pork fatback and rind, as well as sausages, and duck, goose or lamb. A true peasant dish in the best sense, taking the humblest of ingredients and raising them to glorious heights with care and slow …
“Co-o-o-o-o-o-kie!!”… I can’t help but hear the voice of my favorite Muppet character in my head around this time of year when the baking pans come out and every available space (including chairs, mantels and ironing boards) is made into an impromptu board for cooling cookies, cakes or bread. This year especially most of our …
Mulled or spiced wines are understandably popular when the weather turns cooler, and almost every country has its own version of mulled wine, wassail, or glogg. I confess I was never a fan until I spent my first winter in Germany — or rather, my first Christmas season. Glühwein (GLOO – vine), roughly translated as …