Chinese New Year is February 14 this year. The same as Valentine’s Day. How doubly auspicious!
As a kid, Chinese New Year held a special place in my heart because my parents let me stay home from school. It was my first foray into playing hookey (is it hookey if your parents consent?) and I maintain it is because of that early taste that my attendance record my senior year in high school was so abysmal. But hey, I think I turned out okay.
Fully in control of my own schedule, I now cherish the Lunar New Year for it’s food. It’s an excuse to get together with friends, share a meal, and (hopefully) “ooh” and “aah” over the food. We here at Perfectly Edible decided to celebrate the new year a little bit earlier, though. Pesky Valentine’s Day conflict.
At first we thought we might feast on a few traditional Chinese New Year dishes. The thing is, noodles with dried oysters and hair seaweed just isn’t everyone’s cup of tea. What we could all get behind, however, is dim sum. Wonderful, glorious dim sum.
This week, we bring to you the Week of Dim Sum. Every day, we’ll post a recipe for one of the items we brought to our dim sum potluck in early celebration of Chinese New Year. Here’s a little peek at the food:
Char shiu bao (roast pork buns)
Xiao long bao (shanghai soup dumplings)
Vegetable dumplings
Shu mai
The first time I had drinking chocolate was about five years ago. I was in Manhattan and strolled in to 
As tasty as it is, deep frying fish at home can be a bit much. Especially when you’re cooking a small amount. It’s a lot of oil. A lot of hassle. A lot to clean up. And a lot of calories for a typical weeknight meal.
Well, short of the cat talking to me I’d to have to make her some food, one with conventional ingredients and one with organic ones. Would it make a difference? I didn’t think so, but for the sake of our pet-owning readers I decided to shine some light on the topic.