Hunan red cooked pork, made with either wild pigs or black bear meat. So good. So easy!
OK, I’ll admit it: I like Sad Panda’s orange chicken. The combination of crispy, sweet, spicy and tart is more or less crack cocaine to humans, and I am not immune. Here’s my version of that recipe, done with pheasant, grouse, quail, turkey or partridge.
Chinese tea smoked duck is a fantastic way to eat fat duck breasts, and can be done on a stovetop. No smoker needed.
Like Chinese BBQ? You’ll love this recipe. Use duck legs or goose legs, braised in Chinese barbecue sauce.
Dried shrimp are used in many cuisines, from Mexico to Southeast Asia to West Africa. Here’s how to make dried shrimp at home.
Like ceviche or sashimi, this is a clean, Asian-style raw fish salad, a Hawaiian specialty.
Fiddleheads are in season in the East and Pacific Northwest, and these crunchy, pretty looking shoots are one of the hallmarks of springtime. They’re featured here in a simple Asian stir fry with wild boar backstrap.
Easy to make, lip-smacking teriyaki duck legs, finished on the grill. The trick is to braise the duck or, in this case specklebelly goose legs, until they’re tender, then get them sticky and charred over coals.