food & things with Christy Wang
I don’t drink as much alcohol as I used to, but I also hate ordering mocktails at bars because there’s a 50-50 chance they cost $15 and taste like juice!! This bruleed cara cara shiso spritz, though, is different. It’s bright, complex, and honestly made …
I’m a big fan of the one-pot chicken and rice soup. One of my go-to versions uses dried shiitake and bok choy for a chinese twist. This version has sweet potato chunks simmered in it, inspired by bon appetit’s feel-better chicken rice soup (circa 2018!), …
as some of you know, i work part-time at a neighborhood bakery, and while i don’t do any of the baking or prepwork, i still learn a few things here and there. one of my favorite things from the shop is a savory puff pastry …
These hojicha chocolate chunk shortbread cookies are buttery, crisp, and deeply fragrant with roasted green tea. Hojicha is a Japanese green tea that’s slowly roasted, giving it a warm, toasty, slightly nutty flavor. Paired with rich dark chocolate, it creates an earthy-sweet cookie that’s simple …
when it’s 92 degrees out and the late-summer heatwave (or what we call an indian summer) makes turning on the stove feel impossible, i reach for dishes like this. cold silken tofu is the ultimate no-cook canvas — cool, creamy, and refreshing. add wedges of …
I’m a sucker for mushrooms at the farmers market. If there’s a deal on a bag of “ugly” shiitakes or maitake bits, you can bet I’m bringing them home with me. They may not look perfect, but once they hit the pan (or in this …