Sustainable recipes :

Delicious Guilt Free Oysters

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Browse through the aquariums at the seafood markets in Lei Yu Mun in Hong Kong, or at seafood restaurants in Guangzhou and Qingdao , you will find a plethora of shellfish display. There are abalones from Dalian , geoduck from Canada, scallops[...]

Shagbark?s Black Turtle Beans

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Black turtle beans, when very fresh, have a sweet flavor. I don’t know how many readers remember a post I wrote in July 2008 entitled, “How Local Can You Realistically Go?” It was a post about the fact that it is very[...]

A Sweet For Sour Cherry Season

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I like simple, unfussy desserts like tea cakes or fruit crumbles in the summertime because I prefer to showcase the natural flavors of seasonal fruits than play with finicky torte layers or rich buttercreams when it is hot and sticky outside.[...]

Chengdu Street Vendors? Food Fight

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In spite of the hazy smog that has become the norm in China?s polluted cities, all but one day of my recent trip to Chengdu (??), the capital of Sichuan province, was clear and bright. I took full advantage of the good weather and explored many of[...]

More Pasta, More Local: Penne Verdante

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Even though there was a snowstorm last week, spring marches forward, washing Appalachian Ohio in an ever-brightening wave of green dotted with yellow, violet, pink, white and rose as trees, flowers and grasses burst from the slowly warming[...]

Meatless Monday: Cook Local, Eat Global

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I don’t know if anyone has noticed, but there is a new tagline for Tigers & Strawberries, right up there at the top of the page, under the title. It says, in somewhat sketchy grammar, “Cook local, eat global.” Obviously,[...]

Meatless Monday: Three Sisters Succotash

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Succotash is one of those dishes that sounds like a joke. You know, like when Sylvester says, “Thsufferin’ thsuccotasth.” It just doesn’t sound like anything that anyone would really eat. But yes, people do eat it[...]

Leftover Makeover: Roasted Asparagus Salad

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So, what do you do when you have leftover roasted asparagus? Well, you could put it in an omelet the next morning for breakfast or brunch. Or, you could add it to pasta with a creamy mushroom sauce. Or, you could bake it into a[...]

Smoked Mackerel Salad With Honeydew Chili Salsa

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Fat and juicy, but at the same time sweet and spicy. Not the author, the fish and the salsa. By Kalle Bergman Mackerel is one of my all time favorite fish, and smoking it makes it even better. The naturally fatty, oily and juicy[...]

Pan-fried Hake with Warm Bean and Fennel Salad!

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Fish is good for you right???? Well, the truth is that not all fish is good for you - if the fish has high mercury levels, was farmed destructively or appears on the red list, it is definitely not good for you or nature. Hake is still on the green[...]