On my March trip to the great eating city of Hong Kong, one of the most delicious themes that emerged was restaurants devoted to different kinds of “pots”…hot pots and clay pots, to be precise.
Hot pots first. I have a pretty long familiarity with the Chinese hot pot concept. The origins actually stretch back 1,000 years to Mongolia, food historians tell us, with beef, mutton and horse in bite-size pieces being cooked last-minute in steaming pots.
This recipe is a scrumptious addition to any English Tea Service and is from my book David Rosengarten Entertains.
London has my heart. It was the first European city I ever visited. I fell in love instantly, and I shall never fall out of love. (As Samuel Johnson said to Boswell in 1777: “when a man is tired of London…he is tired of life!”)
Of course, London and I have had our ups and downs. I’ve always devoured London theatre, never been disappointed…but, truth to tell (Samuel, don’t listen!)…
Among the most popular offerings at Thai restaurants in the U.S. are the wonderful, light, tingling, super-flavorful salads. They can be pretty elaborate affairs, with all kinds of intricate garnishes. But I love the simplicity of the following recipe, which takes mere minutes to make–and gets any meal, Thai or otherwise, off to a rousing start.
There is NOOOO doubt whatsoever, not a shred: my favorite white wine grape in the world is Riesling. Furthermore, my favorite white wine in the world is dry Riesling, preferably from Germany. Dry Riesling! Dry Riesling! And thereby hangs an American tragedy…
For we Yanks…going back to our experience with the cheap German imports that flooded our market post-World-War-II…have typically sneered at the concept of Riesling.
