To Vegetables, With Love
Newsletter (Digital)
This newsletter has the simple intention to share my love of cooking with vegetables. Over the years, my style of cooking has evolved, from the bold, multicultural salads of my Arthur Street Kitchen days, to the third-culture, boundary-bending dishes of today, which are rooted in the Cantonese food of my youth but flavored by my upbringing in the west. Source
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| Scope | National |
|---|---|
| Language | English |
| Country | United States of America |
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Recent Articles
Search ArticlesI can buy myself with zucchini flowers
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Get information about my books and all my recipes over at my website. This week’s recipe is for paid subscribers. It will later be unlocked on my website. This week, I’ll buy myself flowers. People are talking up the end of summer this week. Kids go back to school. Colleges come alive. Many return to the office.
To Vegetables, With Love
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index. Get information about my books and recipes over at my website. Welcome to eggplant week. I love eggplant but this year, my affection has swelled. It’s all I want to eat right now. Earlier this summer, my middle son, formerly with an acute aversion to certain textures, came back from a visit to London and announced that he now likes eggplant. I was floored. And excited.
My favorite ingredient to make (vegan) soups creamy
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index. Get information about my books and recipes over at my website. It was my intention to share an eggplant dish this week, but my week took a diversion. Early in the week, my cooking became very focussed upon soft foods. Chewless, textureless, sloppy food. Not my favourite type of food if I’m being honest, but necessary for my child who has two less wisdom teeth.
The cheese I crave more than all others
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index. Get information about my books and recipes over at my website. Maybe you noticed there wasn’t a newsletter from me last Sunday…or maybe you didn’t. I took a short vacation with my kids, and I did zero work (apart from answering a couple of urgent emails). As a self-employed person, taking a real holiday without working is a rarity.
A dish to get hot and bothered over
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index. Get information about my books and recipes over at my website. I started working on this recipe last summer. To my family’s joy, I cooked and ate several batches while testing to get the consistency that I liked best. Then, overnight, garlic chive season was over in New York. I had lost my window to share the recipe. But here we are again, twelve months later.
Dumpling salad season is here
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index. Get information about my books and recipes over at my website. The season has arrived. Judging from my Instagram stories feed, tomato dumpling salad season is officially here. This recipe demonstrates the power of using one seasonal vegetable well to create a truly more-ish* weeknight meal.
A curry that embodies summer
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index. Get information about my books and recipes over at my website. The US is in the middle of yet another crisis right now, one that involves parasites and explosive excrement. It’s all extremely gross but there are many levels of disturbing associated with this news.
The simple trick that will make your soba noodle salads so much better
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index. Get information about my books and recipes over at my website. The temperature at which a salad should be eaten is widely misunderstood. That is because the majority of salads sold (in America, at least) come straight from the fridge. Even at popular salad chains, the ingredients are kept in their chilled compartments until they are added to the box.
When its hot, grill your vegetables
Welcome to To Vegetables, With Love, a celebration of a vegetable life, less ordinary. ‘ Find archived recipes on my recipe index. Get information about my books and recipes over at my website. It is all happening this weekend: a New York heatwave, power shortages, the 4th of July, World Cup soccer, summer vegetables at the market. Along with the city, I’m in summer mode. Me, I’m inside as much as possible, watching Wimbledon or The World Cup. And the British Formula One.
To Vegetables, With Love
Thank you to everyone for tuning into my live dumpling making session today! I had a lot of fun talking about and showing you how to use seasonal vegetables to create dumplings. Here are some show notes: • The brand of dumpling wrappers I recommended during the video is Twin Marquis. I buy them from supermarkets in Chinatown, sometimes H Mart has them too.