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Featured in Issue 198

By Aug 19, 2019
Recipes

Tempura Dipping Broth (Tentsuyu)

Since tempura itself is not salted, it’s typically served with a dipping salt or flavored, salty broth. This version is...
By Aug 19, 2019
Recipes

Wild Rice Hash with Beef, Lentils, and Sumac-Roasted Tomatoes

Wild rice in northern Minnesota is often cooked with venison, which is sometimes ground with pork fat to enrich the...
By Aug 19, 2019
Recipes

Wild Rice with Warm Spiced Carrot Milk

Ask a local Ojibwe tribe member how they most like to eat wild rice, and half of them will say,...
By Aug 19, 2019
Recipes

Garlicky Yu Choy Stir-Fry

You cai is the Mandarin name for a leafy, lightly bitter mustard green more widely known by its Cantonese name:...
By Aug 19, 2019
Recipes

Sichuan Chicken Soup with Bamboo Shoots and Mushrooms

Bamboo mushrooms—an earthy Chinese delicacy that grows at the root of bamboo stalks—are most enjoyed in Sichuan’s simple chicken soup....
By Aug 10, 2019
Food

The True Story of Wild Rice, North America’s Most Misunderstood Grain

The Ojibwe people of northern Minnesota are sustained by the real wild rice, which they harvest by hand and dry...
By Aug 5, 2019
Travel

What It Takes to Be a Bamboo Harvester in China’s Sichuan Province

Gathering and cooking the region's seasonal shoots takes timing, commitment, and know-how
By Aug 5, 2019
Recipes

Fresh Bamboo Stir-Fry with Sweet Peppers

To remove the skin when preparing fresh bamboo, make a shallow cut lengthwise down the skin, then peel away and...
By Aug 5, 2019
Food

3 Ways to Buy and Cook with Bamboo

Here's how to work fresh, canned, and vacuum-packed bamboo into your favorite dishes
By Aug 5, 2019
Recipes

Chinese Bacon and Morel Mushroom Stir-Fry

This dish—typically made with zhu maodu, or the brown tripe-like cap of the bamboo mushroom—can be made with morels instead,...