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After four plus decades of cooking, I’ve concluded that I’ve still got lots to learn and relearn. The past couple weeks have been about chestnuts, which my family adores for the holidays. We call them hạt dẻ in Vietnamese and cook them up in Viet-Franco dishes like chestnut and sticky rice dressing perfumed by cognac. Peeling them is hard but @alicemedrich and @food52 gave me a game changing tip for peeling the most beautiful chestnuts. The first time I did it, I was so excited that I FaceTimed
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From fleeing Vietnam with nothing but her treasured family recipes, Mama An turned hardship into history. Against all odds, she brought Vietnamese flavors to Beverly Hills, making Crustacean the city’s first high-end Vietnamese restaurant. What many said would never work — lemongrass, garlic noodles, Dungeness crab on white tablecloths — became a cultural milestone that redefined fine dining and put Vietnamese cuisine on the world stage. ✨🦀 Do what you love. Respect those who paved the way. @cr
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This weekend’s cooking class — Wontons and Siu Mai for All — will be a blast! Expect to make the most from a package of wonton wrappers. We’ll share and compare results and techniques with others from all over the world. This menu of six (6!) recipes is designed or curious cooks who are omnivorous, vegetarian, or vegan. It is dairy-free too. Get ready to fuel your dumpling-filled life. ✅ If you can’t attend the Zoom, you’ll still get all the recipes and recording. And you can email me with quest
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