By Nina Huang Northwest Asian Weekly The holidays have usually been a time where people reflect on their year, give thanks for those who have impacted their lives, and gather […]
Healthy, homemade Indian food made easy
By Lyndsey Brollini NORTHWEST ASIAN WEEKLY Mitra Raman grew up drinking buttermilk, or chaas, all the time as a child, which she described as being similar to liquefied yogurt. “First […]
Chefs without Borders
By Nina Huang Northwest Asian Weekly In the midst of the political turmoil taking place in the United States right now, one local Iranian group has kicked off a month-long […]
Have a dosa, and 55 recipes for them
By HARMONY BIRCH The Brattleboro Reformer BRATTLEBORO, Vt. (AP) — The almost crepe-like fermented dough is a staple food all across South India, but it remains largely unknown throughout the […]
8 Oz Burger chef Kevin Chung opens Cheese Meats Bread in Uwajimaya
By Tiffany Ran Northwest Asian Weekly Chef Kevin Chung is passionate about many aspects of cooking, including ramen and bread making for example, but Chung is more than just a […]
Local publisher ‘Readers to Eaters’ debut children’s book: “Chef Roy Choi and the Street Food Remix”
By Tiffany Ran Northwest Asian Weekly It’s never too early to introduce food literacy to children and families. At least that is the unofficial motto behind the Bellevue-based publisher and […]
Food truck Tabassum brings Uzbek food to Northwest audience
Suriya Yunosov and her family have long enjoyed samsa, filled puff pastry hand pies that can be savory or sweet, which Yunosov makes based on a family recipe.
Local chef Shota Nakajima braves gauntlet for Iron Chef title
Seattle native and chef Shota Nakajima is among a group of chefs from across the nation participating in the new Food Network show “Iron Chef Gauntlet,” where chef contestants compete for a shot at becoming an Iron Chef.
BLOG: #WhatAssuntaAte — Searching for good eats during travel
By Assunta Ng NORTHWEST ASIAN WEEKLY Do you live to eat or eat to live? My aunt often grumbles when she eats a bad meal at a restaurant. My husband […]
Indonesian writer shares secrets of farm-to-table Asian cooking
Ingredients:
4 cups (1 liter) low-sodium vegetable stock
One 8-oz (250-g) package cellophane noodles (bean thread noodles)
2 tablespoons vegetable oil
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