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Asian

magazine

Cooking Schools: Four Seasons; Mandarin Oriental Dhara Dhevi

The Thai elite don’t merely eat; they indulge in scents and sensations that permeate mind, body, and spirit.
Karen Coates
May 2008
Keywords
karen coates,
cooking school,
travel,
thailand,
hotels
magazine

Cooking Schools: The Unlimited Cuisine Company

Tony Tan, a Malaysian-born Aussie, has a seemingly unlimited knowledge of Chinese, Nonya, Thai, and Indian cuisines.
Pat Nourse
May 2008
Keywords
pat nourse,
cooking school,
travel,
australia,
asian
magazine

Cooking Schools: Julie Sahni

At Julie Sahni’s Indian Cooking school, in Brooklyn, you’ll learn about shrimp in roasted-coconut sauce— and a multitude of spices.
Lillian Chou
May 2008
Keywords
lillian chou,
cooking school,
new york,
julie sahni,
indian
food + cooking

Okonomiyaki: The Pancake Pizza

Okonomiyaki batter is very similar to American pancake batter, and the whole thing is topped with a profusion of savory bits and sauces.
Matthew Amster-Burton
04.21.08
Keywords
cooking + technique,
japanese,
asian,
matthew amster-burton
recipes

Clay Pot Pork

May 2008
Keywords
diary of a foodie,
pork,
vietnamese,
asian
recipes

“Finger” Fish Rolls

May 2008
Keywords
diary of a foodie,
seafood,
vietnamese,
asian
recipes

Vietnamese Coffee Zabaglione

May 2008
Keywords
diary of a foodie,
dessert,
vietnamese,
eggs,
coffee
food + cooking

Malaysian Snack Attack

Face to face with a mountain of Malaysian junk food, I decided to undertake what I humbly think of as a comprehensive survey of the genre.
Joe DiStefano
04.19.08
Keywords
culinary culture,
malaysian,
asian,
joe distefano
recipes

Spicy Glazed Eggplant

Slender Asian eggplant magically holds its shape as you sauté it, and yet it collapses in the mouth with a final suggestion of its glaze.
May 2008
Keywords
maggie ruggiero,
eggplant,
japanese,
vegetarian,
asian
recipes

Stir-Fried Pork with Long Beans

Pounding the spice paste with a mortar and pestle is hard work, but that’s what brings out all the nuanced flavors.
May 2008
Keywords
prasan fargrajang,
pork,
cooking school,
thai,
freezer-friendly