katie-chin-headshot

Interview with Chef Katie Chin

Katie Chin is the new culinary expert in Chinese cuisine for 196 flavors.



hot and sour soup - potage pekinois

China: Hot and Sour Soup

In the United States, it is called hot and sour soup, and the Chinese call it 酸辣湯, literally “peppered soup with vinegar”.



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China: Spring Rolls

This month, we are celebrating New Year, not the Christian new year that just passed, but Chinese new year, which will be celebrated on January 28. This year, we are welcoming the Year of the Rooster, and we are starting with a Chinese appetizer classic: spring rolls.



harcha

Morocco: Harcha

Harcha will be my last recipe of our Moroccan cuisine journey.



zaalouk

Morocco: Eggplant Zaalouk

For my last recipe of our Moroccan journey, I chose a recipe that my best friend and co-blogger Vera could never have presented: eggplant zaalouk.



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Morocco: Savory Crackers With Sesame and Aniseed

Moroccan savory crackers or “galettes salées”! There are recipes that have to be told… I can’t always just talk about cooking and recipes without talking about my strongest culinary memories, those of these emblematic recipes of Jewish Moroccan cuisine.



baghrir

Morocco: Baghrir (Thousand-Hole Crepe)

North African countries, and Morocco in particular, are not only known for their refined cuisine, but also for their desserts and pastries. Today, I chose to feature one of them, the thousand-hole crepe also known as baghrir.



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Morocco: Djaj Mqualli with Dried Fruits

For my second recipe of this Moroccan month, I am sharing one of the most iconic dishes of Moroccan cuisine: tajine.



pastilla

Morocco: Pastilla

A monument of Moroccan cuisine that is synonymous with refinement and delicacy, will be my second recipe of our Moroccan journey this month. I am talking about pastilla!