Because I don't want to blog about any of the serious stuff going on right now (from the Kaohsiung mayor Han Kuo-yu being a racist douc...

Months ago, I picked up Cathy Erway's The Food of Taiwan , cooked a bunch of my favorite Taiwanese dishes from it, and wrote about th...

I went to Lalashan recently - that'll be another post once I have more free time - with some friends right smack in the middle of pers...

Today's the first day of fall that it's been chilly enough for me to briefly wear a long-sleeved shirt, and we've had a few ot...

I haven’t posted a lot of recipes or book reviews recently – OK, until about a week ago I hadn’t posted anything much at all. Sooner or la...

In my younger years, whenever I'd go to a family gathering my Aunt Rose (who has since passed on) made these cookies. They were sweet, ...

OH YUMMY I've mentioned before that my mom's side of the family is Armenian from Musa Dagh, Turkey  and that this is one of the ...

A not-very-good picture of a Man-Child brownie - I tried for a lovely sky blue icing and it ended up looking like toothpaste. Oh well! As a ...

I made this tasty, vegetable-packed dish today as a different take on the usual greasy, starchy fried rice. It's still got oil (olive) ...

I'm working on two fairly long posts on two tough topics: cultural appropriation and sexism in the workplace for female expats - but it&...

Feel like your guests might be wallflowers (a common problem in Taiwan)? Want to get them a little more animated? Try this! It really wor...

That's the menu name of kung pao chicken that my sister found in a Chinese restaurant in the Hudson Valley. Awesome. Anyway, the other ...