Museum
For me, cooking is about speaking—putting a different narrative to the ordinary ingredients you see in your daily…
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Chawanmushi (Savory Egg Custard)
Photo above by Eric Futran Morels, Spinach, Roe For almost fifty years, Taiwan was occupied by Japan….
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Pork Belly
Photo above by Eric Futran Basil, Carrot, Garlic Pork belly is used frequently in Taiwanese cooking, but…
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Tomato
Photo above by Eric Futran Greens, Coconut, Parmesan Pickled and fermented foods are very common in Taiwanese…
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Chicken
Photo above by Eric Futran Honey, Ramps, Goji Berries The restaurant Honey Butter Fried Chicken serves my…
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Squid
Photo above by Eric Futran Saffron Rice, Wasabi, Apple, Radish I grew up on a very small…
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Almond Cake
Photo above by Eric Futran Passion Fruit, Sour Cream I wanted to close the dinner with a…
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Taro
Photo above by Eric Futran Back Seasame, Brown Sugar Syrup Taro is a starchy root vegetable that,…
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Bao
Photo above by Steve Lebeau Yields 30 mini bao Dough Cabbage and Pork Filling Garlic Chive, Tofu,…
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Issue 07: Best of the Best
Lunch at a home kitchen in Northern Thailand No one who cooks, cooks alone. Even at her most…
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