food & things with Christy Wang
My mom has a lot of what I call “mom-isms” — philosophies, superstitions, wisdom. My favorite ones are the food ones, like “winter luo buo (daikon) it the yummiest, it’s when daikon is the sweetest and fattiest”. And braised daikon is a beautiful thing as …
“Mille-feuille” means a thousand layers/leaves and often refers to a crisp, flaky French pastry, but in this case, it refers to the many layers of napa cabbage and pork belly in this Japanese-style hot pot. Mille-feuille nabe is one of our go-to meals in the …
After over a year of self-restraint, I finally gave in and got the giant box of mixed dried mushrooms from Costco. It comes with dried yellow boletus, oyster mushrooms, porcini, and portobello, and I’m so excited to have fun mushroom on hand all the time!! …
Deep frying is my nightmare, and it’s not just the oil splatters, I hate the before, during, and after. It’s temperamental, the cleanup sucks, and you’re left dealing with a big vat of oil!! But all good because it has helped me master the art …
Clams are hands-down one of the easiest things to prepare but they always feel kinda fancy and impressive, especially when you’re serving them to others, and this miso clam soup is a great example of that. I love the natural umami of clam stock and …
I generally try to avoid eating large quantities of meat, especially red meat, but every once in a while, we’ll have a steak as a ~treat your self~ type of meal. I also feel like my body is more open to the idea of red …