Author Archives: Thomas

Mark Bittman, NYTimes food columnist-turned-food-advocate, wrote a neat little article  encouraging people to be, on the one hand, more thoughtful about their food, and, on the other hand, less neurotic about it.  Instead of worrying about some silly diet regime,  his … Continue reading →

Are those lentils in your pocket, or are you just happy to see me? Ah, but before you chastise me for having sexual thoughts about your pure, virtuous lentils, let me just say: lentils were meant to be sumptuous and … Continue reading →

I live with three roommates, all of whom like to cook at home quite a bit.  As you can imagine, our freezer — which is not particularly spacious to begin with — is constantly packed to the gills.  People seem … Continue reading →

Well, I’ve been working on a short film with a friend of mine for the past month or so.  Luckily for our tiny budget, someone volunteered to cater the film shoot for us! Needless to say, I haven’t had much … Continue reading →

In my almost completely uninformed opinion, there are two ways to make Thai green curry.  The super easy way is this: buy some curry paste and coconut milk, both of which are available at your local chain grocery store, cook … Continue reading →

This spring, I spent my Sunday mornings cooking home style Chinese food with a cute old Chinese couple: Qian Jiangwei and Mrs. Qian hail from Suzhou, not far from Shanghai.  Their style of cooking was minimalist, down to earth, with … Continue reading →

Here’s my first attempt at the famous spicy chicken dish.  Note that I’ve never traveled to Sichuan province, so this dish is unrelated to any kind of “real” 宫保鸡丁 — no claims of authenticity will escape my lips.  In fact, I’ve … Continue reading →