Pan-fried dumplings are a must for Chinese New Year and my favorite way to give them a little something extra is a dumpling lace skirt. It’s satisfying to break into and adds even more crispy texture to the dumplings. Coloring the dumpling dough is another fun twist that I’ve tried. Generally, I like eating them without any accompaniments, but a chili crisp oil is nice for a bit of heat.
Remember, during the pandemic, when we decided to grow our own scallions from leftover bulbs? Unfortunately, mine didn’t really grow, so I bought a bunch for scallion biscuits and pancake testing. While I got the technique and flavor down, the texture wasn’t quite right. I needed more flakiness. Enter: Clarice Lam’s recipe from her new book Breaking Bao. She, too, sought after flaky layers for scallion pancakes and ended up with a roti canai recipe.
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Matcha is much-loved in my family, so I look for every opportunity to bake with it. When I came across the matcha white chocolate cookies in Edd Kimber’s Small Batch Bakes, I got to work. My parents bought me culinary grade matcha in Japan, but this Matcha brand can be ordered online. The recipe came together fast, making it the perfect weeknight bake. The verdict? Rave reviews from both the adults and my toddler nephews (mmm! at first bite). I thought the cookies had the right balance of matcha to white chocolate flavor.
I had the pleasure of cooking with cookbook author Rosa Jackson at a farm in the hills of Nice, France. We had a full menu of Nicoise dishes. There was a delicious socca I couldn’t stop snacking on while cooking, herb-crusted rack of lamb, squash soup, and to finish, the French chocolate mousse. Special thanks to Rosa for allowing me to share the recipe.
