Directly translated into “red-cooked pork,” braised pork belly has been a favorite in my family since my great-grandparents’ generation and holds a special place in my grandparents’ hearts. As Shanghainese, we love all things sweet. The sweetness makes a distinction for our cuisine compared to other types of Chinese food that Westerners are more familiar …
Read more “SHANGHAI-STYLE BRAISED PORK BELLY (HONG SHAO ROU)”
Ah New Year’s: a time of self reflection, goal setting, and most importantly: consuming the traditional four food groups of the Post household. See, for some, especially those of my generation, New Year’s means going to a friend’s house and hanging out in their basement, presumably dancing along to the latest jams and going to …
About the author: Naomi Saito is a first year student who enjoys reading in her free time. Her favorite fruit is a custard apple or otherwise known as a Buddha head fruit, which she often shows people photos of when the topic arises (and sometimes even when it hasn’t).
About the creator:
Naomi Saito is a first year student who enjoys reading in her free time. Her favorite fruit is a custard apple or otherwise known as a Buddha head fruit, which she often shows people photos of when the topic arises (and sometimes even when it hasn’t).
Mar 21, 2021– First attempt at using tube cake using available bundt cake pan Apr 27, 2020– My first attempt at chiffon pan; cake was made for my aunt’s birthday Sep 18, 2021– Cake made for my birthday; seen are two deflated cakes which were stacked Jan 25, 2022– Cake made for my friend’s 18th …
Gingerbread or gingersnap cookies are a staple of many households during Christmas time, and Swedish families are no different. A recipe for these holiday cookies has been passed down a couple generations, and now rests in a drawer, generally untouched, due to the fact that my mother has memorized the simple recipe. My mother’s side …
“All you do is sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients.” My mum, following Delia Smith’s instructions for a classic sponge cake, began what would become the staple of …
Photo of Grimond de la Reyniere’s Almanach Des Gourmands. In his description and analysis of Grimond de la Reyniere’s rise to power in the world of French cuisine, Michael Garval reveals the origins of French food culture. Freed from their bonds to their aristocratic clientele, chefs in post-Revolution France had a newfound power to cook …
Photo of dough rising in warm location before being punched down and made into Grandma’s Rolls. Photo taken by author. Grandma’s Rolls are a delicacy when it comes to Thanksgiving dinner. People gorge themselves on the little, buttery pouches throughout the feast and late into the night. Then, if lucky, the rolls live onto the …
As someone who recently turned 21 (November of ’22), I’ve explored very little of the local bar menus. My early bar orders were largely inspired by Sex and the City and my parents’ orders in an attempt to mimic models of adulthood I’d seen. After months of continually ordering a dirty gin martini, I’ve started …
Read more “A Search for a Signature Drink — and Maybe Adulthood, Along the Way”
