Teaching with mom: 'Priceless' Sharing stories about family and how they've influenced our journeys or inspired "less than traditional" career choices or start-up businesses--from childhood favorite dishes like Pepper Steak and Rice-a-Roni to working in the family restaurant after school --this is our heritage and what grounds us. Read more Intergenerational Businesses ... Continue Reading
Honoring Mother’s Day Every Day!
To all moms who have taken on one of the most challenging, admirable, inspiring and underappreciated roles in the world, Happy Mother’s Day! 💖 And, of course, a very special toast to my one and only “Tigger Mom” who has been my co-culinarian, co-chef instructor, co-tour guide, rain or shine, and continues to support my dream of sharing food and culture to the world, for a ... Continue Reading
Teriyaki Chicken Lettuce Wraps
Lettuce wraps are traced back to China but are popular throughout Southeast Asia, especially in Thailand as larb kai. "Teriyaki" is thought to have originated in 17th century Japan and means "glossed/glazed grilling or searing." In our house, Teriyaki Chicken Lettuce Wraps were inspired by hot weather, busy schedules, and the cool combination of fresh summer herbs: cilantro, ... Continue Reading
Joy of Being Yourself: Authenticity in Food & Life
Natalie shares how her cooking style and recipes reflect family, a sense of place, and heritage as a Chinese American and Southerner. “As a little kid, I thought it was only about being Chinese,” she says. “That's what I was teased about, so that's how I defined myself – foreign, different, un-American. In actuality, as a native Georgian, I'm not only more American, but ... Continue Reading
Chinese Soul Food: Intersections of Race and Gender in What We Eat
Like many traditional dishes around the world where written recipes are virtually non-existent because the cooks -- women, people of color and other groups considered second-class citizens-- were not allowed to attend school and often couldn’t read or write, their culinary legacies were handed down verbally with a dash of faith and a dollop of love. READ MORE ... Continue Reading
1-Minute Vegetable Stir Fry!
Want a break from salads or craving something hot and saucy? This vegetable stir fry is so fast, easy, delicious and versatile, we enjoy it every week! No special wok or tools needed. Use your own favorite stir fry sauce or use ours, You Saucy Thing Soy Ginger Vidalia. It's my grandma's classic recipe, natural and fresh ingredients all in one bottle! (Store locations in SE or ... Continue Reading
Wild About Rice: Choosing Sushi Rice, Growing Rice and Saving the Earth and MORE Tips
Here's a quick video for choosing sushi rice. Using the correct type of rice is an important part to making delicious, healthy rolls that don’t fall apart! Avoid sushi spillage and watch this video! Check out more of Natalie's helpful tips on cooking rice; original, creative twists on sushi rolls and more about rice history: Black Rice is Tasty and Good For You! Black is ... Continue Reading
Leave It To Cleaver: 5 Best Chinese Veggie Cleavers for Your Kitchen
At our house, dinner meant family recipes cooked with fresh, local ingredients. Mom always boasted that she could prepare an 8-course meal using only a wok, pair of chopsticks, and a cleaver. She did everything with her favorite cleaver–slice, dice, shred, chop, tenderize, bang, even scoop! After a full day working as a public schools teacher, Mom whipped up fast, healthy ... Continue Reading
Tips: Easy Chinese Dumplings, Wrappers
Question: I’d like to get into the realm of steamed Chinese dumplings! I bought a bamboo steamer and even found an Asian market that sells the Chinese dumpling skins (because there’s no way I’m gonna try to make the dough myself!). Any tips about making Chinese dumplings? Do I need a wok to use the steamer? Wow, I just found your page from a Facebook ad. Great ... Continue Reading
Lunar New Year Holiday Celebrations Around Town, Cultural Dinner Photos
THANK YOU for a fantastic event at our sold-out Chinese Lunar New Year Cultural Dinner with almost 200 guests! Everyone raved about the 8 custom traditional courses, Margaret's creative, artistic calligraphy and fun (competitive!) Chopsticks Races. It was a fun night of camaraderie, scrumptious food, new friendships and culinary, cultural history. Proceeds supported local, ... Continue Reading
Southern History, Our History: Remembrance, Inspiration and Stories from Georgia
Whenever a "month" rolls around to celebrate a "minority group" like "Black History Month", "Women's History Month", "Latino History Month" or "Asian History Month," I feel ambivalent and torn. A little bit like Valentine's Day and Mother's Day. Special and inspiring, yet woefully inadequate and kind of cheap. One day, one month to recognize and appreciate centuries of ... Continue Reading
HERstory is Our History in Cooking and Poetry: How to Cook Cow Peas
Traveling back from Charleston, I'm reminded of Vertamae Smart-Grosvenor through her cooking and poetry in Vibration Cooking Or, The Travel Notes of a Geechee Girl. Here is how to cook cow peas: "Remove all the peas that look weird and wash and soak in cold water. Cook in some kind of boiled meat until done." Here is how to cook red rice: "Fry smoke bacon in a skillet ... Continue Reading
NEW Winter Chinese Cooking Classes: Perfect Stir Fry, Asian Dumplings
NEW Winter Chinese Cooking Classes: Perfect Stir Fry, Asian Dumplings Farm to Wok: The Perfect Stir Fry + Authentic Fried Rice – Home Chef Secrets– from nuts to bolts, or shall we say “from farm to wok!” plus busy cook shortcuts: overview & introduction - food, cultural history, nutrition Shopping Seasonings Condiments Cutting techniques & tools ... Continue Reading
Flavors Magazine: Use Your Noodle! Food History and Family Noodle Recipes from Natalie Keng
Learn about the surprising history of the storied noodle (it wasn't always long and stringy) and how it's become a universal comfort food. Noodles are diverse in all shapes and sizes, wet or dry. Use Your Noodle and twirl your way to happiness! Check out: Flavors Magazine Feature Article on Noodles with Natalie Keng More on ... Continue Reading
Video Interview: Growing up Asian and Southern, Five Spice Rutabaga
https://vimeo.com/69388655 My mom invented Chinese fast food long before Panda Express ever came along. She told friends, “I worked full-time as a school teacher, had three kids, and they didn’t sell tofu or soy sauce at the local Winn-Dixie grocery store back then. Who had time to make dumplings for dinner?” Margaret was way ahead of the popular cooking class trend. She ... Continue Reading