Cheryl Lu-Lien Tan

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December 10, 2010 By cheryl

Spicy Pickled Beets: Holiday Crunch


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I've had the great fortune of not having to worry about making my own lunch recently.

Up in the woods of Saratoga Springs, N.Y., I wake up every day to breakfast and a prepared lunchbox, courtesy of a precious place that graciously gives artists (and misfits like me) space, time and food to create. (You can donate to the cause here. No, really. DO IT.)

I haven't forgotten my Let's Lunch friends, though — so, just for a day, I'm coming out of seclusion to share a recipe for a holiday side that's a true knockout: Spicy pickled beets …

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Filed Under: Asian, Recipes, Side Dishes Tagged With: Bake, Beets, Brad Farmerie, Christmas, Ginger, Gratin, Holiday, Kimchi, Leeks, Mushroom, New York, Parker House Rolls, Pickled, Public, Red wine vinegar, Restaurant, Risotto, Sides, Thanksgiving

November 12, 2010 By cheryl

Winter Melon Soup: Comfort, Simple & Clear


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Among the many Cantonese-style soups of my Singaporean girlhood, the one I find myself craving once temperatures start heading south in fall is a simple one: Winter melon soup.

This broth, dotted with cubes of soft winter melon and bits of mushroom and pork, isn't an elaborate or fussy soup — it's what the Chinese call "cheng," or clear. The flavor is subtle; the experience is all about warmth and comfort.

So, when my Let's Lunch friends suggested doing a fall soup for November, I immediately started badgering my mother for her recipe …

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Filed Under: Asian, Cantonese, Chinese, Let's Lunch, Recipes, Singaporean, Soup Tagged With: Acorn, Baked, Cantonese, Carrot, Dong cai, Fall, Habanero, Minced pork, Mushroom, Oven, Pans, Pork, Potimarron, Pots, Recipe, Roasted tomato, Singaporean, Soup, Soy sauce, Squash, Vegetable oil, Water, White pepper, Winter melon

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