Cathy Erway
Contributor
Cathy Erway is the author of the cookbook The Food of Taiwan and the memoir The Art of Eating In. She has been food blogging since 2006 at Not Eating Out In New York. She hosts the podcast Eat Your Words on Heritage Radio Network, and the independent podcast Self Evident, exploring Asian America's stories.
Why Does Organic Milk Cost So Much?
You may have noticed that this one ingredient is making a serious dent in your grocery budget lately. Here’s why.
How American Fell for Chicken-Washing
Should you wash chicken before cooking? Julia Child said yes, but today’s experts say no.
A Guide to Clay Cooking Pots
These traditional vessels come in many shapes and sizes and have been used around the world since prehistoric times. But display-worthy clay pots, like donabes, tagines, cazuelas, sha guo can all play a role in the modern kitchen.
Why Three Cup Chicken Is One of Taiwan's Greatest Hits
San bei ji—literally “three cup chicken,” for the plentiful sesame oil, soy sauce and rice wine it contains—is one of Taiwan's most beloved dishes for a good reason.
Three Cup Chicken (San Bei Ji)
This Taiwanese classic gets its name from the generous amounts of soy sauce, sesame oil, and rice wine it calls for.
Jujubes Meet Sticky Toffee Pudding in This Obsession-Worthy Win Son Bakery Recipe
Red dates, a traditional Chinese herbal remedy, enrich this destination-worthy cake. Not headed to Brooklyn anytime soon? Now you can make it for yourself at home.
Win Son Bakery's Red Date Cake
Dried red dates, also known as jujubes, contribute an earthy-sweet caramel flavor to this toffee-glazed cake from Pastry Chef Danielle Spencer of Win Son Bakery in Brooklyn. Look for red dates in most Asian groceries or health food stores.
Classic Bubble Tea Recipe
Iced tea with tapioca pearls that are sucked from a large straw are perhaps Taiwan’s most famous culinary export.