These fragrant grilled savory-sweet morsels are a classic Vietnamese appetizer/party food. Perfect for noshing with friends along with a cold beer or dry white wine. For chao tom, a garlicky shrimp paste is wrapped around a stick of sugarcane, briefl...

On Monday over lunch at the new Bush Street Out the Door in San Francisco, my friend Faith Wheeler, a Bay Area restaurant publicist, let me in on one of her life secrets. We were discussing Thanksgiving plans and most people typically unload on how...

I love eggs, particularly soft boiled, poached, and fried. I love the firmish white commingling with the rich yellow-orange yolk. Whether with toast, in banh mi, or atop a bowl of rice, eggs comfort and satisfy me. All I need is one and I’m complete....

I walked away from the Culinary Institute of America's 2009 World of Flavors conference last Saturday with many great things – cooking tips, dining trends, and a bottle of rare fish sauce from Phu Quoc island in Vietnam. Chef/restaurateur/TV show...

Foie gras and fine dining are in retreat and casual enjoyment of bold flavors from around the globe are on the rise. That was the mega trend that wove together the innumerable sessions at this year’s World of Flavors conference held at the Culinary...

If you visited my other site this week, Asian Dumpling Tips, you’ll notice that I went on a daikon rice cake jag. I test drove a recipe for the dim sum favorite from The Dumpling cookbook and then developed a vegetarian version based on ones at...