There's a thread at Chowhound about "strange pairings that taste uncommonly good." 2 1/2 months later, people are still talking about their love for Fig Newtons with Guinness.
For every simple, perfectly grilled pork chop, there is a lusciously saline watermelon salad, funky and tart from goat yogurt and beguiling with lime zest.
Sometimes I'm struck by an existential fear for the future of Cantonese haute cuisine. But really, I sometimes worry about this food, at least in America.
Last night, I went to a Halal Chinese restaurant. I’m fascinated by the many manifestations of Chinese cuisine, so I was excited to see who these Chinese Muslims were.
