Let's talk Chinese American Food
Subscribe to Podcast
On the Radio
Become a Sponsor
Search for recipes, stories and episodes
Recipes and Stories by Jenn Louis
Butter Lettuce Panna Cotta
The herbaceousness of butter lettuce lends itself perfectly to panna cotta. There is a gentle bitterness that cottons to the fat in the cream here. Then come the strawberries and their bright sweetness. A finish of olive oil, and this truly wows.
Salted Herbs with Vietnamese Coriander
Salted herbs are popular in Québec, where they can be found in just about every grocery store. They are easy to make, pack a lot of flavor, and can be used in a variety of ways: as a marinade, as a seasoning in soups and stews, or as a garnish.
In most of Italy, these dumplings are called gnocchi verdi (gnocchi with greens) and ricotta or ravioli gnudi (“nude ravioli,” or ravioli filling without pasta).
Beet and Ricotta Gnocchi
These beautiful gnocchi show off a rich red color. The flavor of the gnocchi is earthy but not intensely beet-y, and the texture is soft and delicate.
Kale Salad with Cocoa Nibs, Persimmon and Bacon
Mix kale, cocoa nibs, bacon, and shallot in a large bowl. Season with salt and pepper. Coat well with the dressing. Arrange persimmon wheels on the salad after it's put on the plate so they do not break.
Lacinato Kale Salad with Grapefruit
Panzanella with Roasted Delicata Squash, Apple and Blue Cheese Vinaigrette
Radicchio Salad with Blue Cheese Vinaigrette
Radicchio Salad Serves 6
Arugula Salad with Feta, Walnut and Pomegranate
Pizza: Origin, Culture and Making It with Nathan Myhrvold
Chef Martin Yan’s Culinary Journey
Confessions of Culinary Superfans
Farm, Garden, Cook
All-Star Summer Cookout