Foil-steamed Salmon with Garlic, Lemon and Herbs

Salmon is refreshing and light, a big change from eating heavy meats with sauces and vegetables. I like its thin fatty skin, plus its tenderness and  flavor as it easily flakes apart.  And I like seeing its attractive ruby-pink color,  For years I use to eat salmon simply sauteed with vegetables stove top in a…

Saucy Asian Pork and Shrimp meatballs

I’m a big meatball fan using beef; I especially love meatball  recipes which use small pieces of slightly moisten bread cubes folded into the meatball. (That’s how our maid, when I was growing up, cooked her meatballs.) But cooking pork meatballs never occurred to me until I saw  recipes in various Chinese  cookbooks.  Recipes with…

Chinese Char Sui – an American approach

As a  young lady, beginning  in my  20s  in New Jersey,  I sometimes ate  at Chinese restaurants with friends.  These restaurants dotted the landscape at strip malls in  small  towns across southwestern New Jersey.  My best friend Helene and I went to one such place in Irvington, a 20 minute drive from my Maplewood home. …