panda bytes

The theme for Week 16 was Hunan/Xiang, so no surprise, this challenge entry is also doubling as one for the AtWCC for China. This was a har...

I did a lot of virtual cooking classes during the pandemic before things started opening up again after vaccines, and even though I attended...

This is the last post from the 2017 challenge for the 52 week cooking challenge. In my last post about why I quit , I mentioned I was start...

I put off the dim sum challenge for a long  time. The challenge week was in July, and I didn't make anything for it until September. I...

Considering how many food options there are in Flushing, we don't get out there nearly as often as we should. It's only a (relativ...

We stir fry on a regular basis, so I thought the best thing to do for the challenge would be to look for a new recipe. But nothing really ...

The second day of the 9th Avenue International Food Festival was warm and sunny, and the good weather meant even bigger crowds. While we s...

Back in November, on the corner that used to house Delta Grill in Hell's Kitchen, a new Chinese spot opened called Chaan Teng. We were...

I wasn't really sure what to do for the local ingredients challenge, other than just go to the farmer's market and pick up something...

We were really excited when we showed up at Fuku+ for dinner. We had been wanting to go ever since we heard they opened, since it was much ...