a food magazine for erudite readers

journey with us deep into the cuisines of asia

Issue 4: Crossroads

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Banana Chiffon Cake (Kue Pisang) from Dina Yuen's "Indonesian Cooking"

Banana Chiffon Cake (Kue Pisang) from Dina Yuen's "Indonesian Cooking"

Banana Chiffon Cake (Kue Pisang) Attending the Nila Chandra Culinary Academy when I was 12 years old was not easy. No one took me seriously, esp...
Quick Pickled Onions from Machiko Tateno's "Japanese Pickled Vegetables"

Quick Pickled Onions from Machiko Tateno's "Japanese Pickled Vegetables"

  Quick Pickled Onions In this easy recipe there is no initial brining. Fresh pearl onions are boiled and put directly into the marinating mixtu...
Gong Bao Chicken with Peanuts from Fuchsia Dunlop's "Food of Sichuan"

Gong Bao Chicken with Peanuts from Fuchsia Dunlop's "Food of Sichuan"

  Gong Bao Chicken with Peanuts (gongbao jiding) 宫保鸡丁 This dish, also known as Kung Pao chicken, is named after a nineteenth-century governor-...