Martin Yan’s Yan Can Cook back on TV in time for Valentine’s Day & Lunar New Year
byOn a fall evening in Emeryville, CA, Martin Yan is affable and happy about taping his show in front of a studio audience. Just back from…
Flavors
Recipes and cooking tips, from steamed fish to curry to bone broth.
Prubechu: Guamanian Food With A Twist
byWhen coming to San Francisco’s Mission district, come hungry. With all of the exciting restaurants, new and old, the problem is never a lack…
#OfftheMenuAsianAmerica Contest — Winning Recipes!
byHere are the three winning recipes for the Off the Menu: Asian America recipe contest! Sticky Rice Stuffing by Linda Shiue I thought…
Finalists for #OfftheMenuAsianAmerica Recipe Contest
byWow, we were floored by the quality of recipes and photos submitted to our #OfftheMenuAsianAmerica recipe contest! So many of you shared original recipes…
‘Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn,’ by Dale Talde
byWe’re not supposed to judge books by their cover but how about their titles? It feels deliciously brazen of former Top Chef standout Dale…
Recipe: Dale Talde’s “Pepperoni Pizza ‘Very Warm’ Pockets”
byPepperoni-Pizza “Very Warm” Pockets Makes 8 You may front like you never liked Hot Pockets. But if you grew up in the ’80s, you…
Recipe: Classic Deluxe Saigon Sub
byClassic Deluxe Saigon Sub By Andrew X. Pham Read Andrew X. Pham’s story, Saigon Subs. 1 baguette (or 2 demi-baguette totaling 20″-24″ long) 4…
‘Off the Menu’ Contest: Share Your Favorite Asian American Recipe
byFamily. Culture. Faith. Community. Off the Menu: Asian America explores the evolving meaning of food in our communities, from the kitchens and factories to temples…
Gary Chiu of Houston’s Banyan Foods Talks Tofu, Family and Authenticity
byIn Off the Menu: Asian America, director Grace Lee travels through four locations in the U.S. in search of stories about Asian Americans and…