From 1971, here's a straightforward recipe for Japanese sukiyaki, for the American home cook. 🥩 🥬 🥜 🧅 🍲 🇯🇵 ©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan. SUKIYAKI Ingredients: ½ pound spinach 8 leeks, white parts only 2 onions ½ cup mushrooms celery stalks 10 ounces bamboo shoots 1 pound 5 ounces slightly marbled beefsteak 3 tablespoons peanut oi

First time on the internet! From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook! Chinese Restaurant Almond Cookies Makes 30 cookies 2 1/2 cups unbleached all-purpose flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon salt 1 cup lard or shortening, room temperature, in 1/2-inch pieces 1 large egg 1 teaspoon almond extract 30 whole toasted almonds 1 egg white

Well here's to you, Mrs. Robinson . . . Here's the first Movie Night "Classic Film and Recipes Pairing" for my Premium Subscribers. We...

Without losing the familiar appeal of a sweet and sour dish, this summertime crowd-pleaser goes a lot lighter on the take-out sugar and...

From "Enjoy Chinese Cooking at Home," Richard Wong, 1949. 🇨🇳 🥘 🐷 🥡🥢 Roast pork recipe follows this. "Gourmet powder" is the same as...

It's "what do I do with all this leftover pumpkin?" season! Here's one answer: my Orange Dragon (Asian Pumpkin) dip with Creepy Crudités!...

Paula Prentiss is best known for her film roles in Where the Boys Are  (1960), What's New Pussycat?  (1965), Catch-22  (1970), and The...

Japanese Sukiyaki, from Better Homes & Gardens' Meals with a Foreign Flair, 1963.

Warm, pleasantly pungent, and waistline-friendly, this classic Chinese soup is also very satisfying as a main.

All things meat, from the nice folks at Cutco. Carin' for your meat. A whole lotta braisin' goin' on. Crown roast? Don't mind if I do. 👑...

If a Louisiana chicken andouille gumbo and Chinese-American chop suey had a baby. This is a subgum-style, vegetable-rich chop suey, which...

One of my very favorite things! I discovered this crowd-pleasing crispy peanut candy in New York City's Chinatown and now I order it...

Presenting . . . my Paradise Almond Chicken. A highlight of the Chinese New Year chapter of The Infinite Feast cookbook, it’s one of my...

This one is a treasure of my collection. Not even a proper cookbook-let, I've always adored this beautifully designed advertising recipe...

Aloha! Time for a luau! We got Hawaiian vocabulary, menus, decorations, cocktails!, appetizers, salads, even Chinese dishes! Here's a...

At 200 Canal Street between Mulberry and Mott is one of my favorite stores in town. It is funky and skunky and oh so junky and I LOVE it...

A demo on "how to peel ginger" recently won a poll I conducted on Facebook for the hack people wanted to learn most. And now you can too,...

The Chinese Party Cookbook: 42 Recipes and Tips in Full Color , by Constance D. Chang Let's get this party started! Ms. Chang shows you how it's done, in, as she says, "one of the most authentic cookbooks ever published." Terrific photos too. Behold the festive cover. 🇨🇳 💚 🐓 🌿 🍚 🐲 🥕 🐄 🍉 ☕️ 🦞 🇨🇳 What did the cup of tea say to the other cup of tea during their conversation? You talk for oolong. (Sorry.) Now that's art. I'm ready to try this. A-tisket, a-tasket, I

Festive Foods For Family Fun: Fun to Fix and Fun to Feast, Wisconsin Gas Company, 1966 For Finer Family Living . . . Gas Makes the Big...

Festive Foods for Four Seasons, Milwaukee Gas Light Company, 1964 It IS a festive little cookbooklet. What it really has going for it are...