He was eating by himself, and I asked him what he was eating because it looked SO GOOD. A Chinese cook I once worked with had made himself "family meal" which is what we call the staff lunch in the restaurant industry - and it was a simple white fish that he steamed and doused with a mixture of fried ginger, garlic and scallion ( known as the three pillars of Chinese cooking) He let me try some - and it was so delicate and had so much flavor. I'll never forget it. I was making this for dinner ... continue reading...

Dill is one of those herbs that has the power to transport me back to my mom's kitchen. I can envision it bubbling away in her chicken soup. I have to say it is one of my favorites herbs; and it's very versatile - but when I think of dill, I think of European dishes, not Vietnamese ones. Cha Ca La Vong is apparently a 100-year-old iconic restaurant in Hanoi, Vietnam. They only serve one item: grilled fish with turmeric and dill. My version is not a classic preparation at all, but I ... continue reading...