Thai Pork with 1000-Year Eggs

This next to last recipe for 1000-Year Eggs might be my favorite way to prepare them. It is savory, spicy, and hot, and the Thai basil lends a wonderful lightness to both the pork and the eggs for a winning dish. This recipe also lightly fries half of the Thai basil for a delicious, crunchy herbal topping that one encounters in lots of dishes from … Read more

Durian: The Fruit We Love to Hate

It’s almost durian season again, so a post both extolling and denouncing the flavorful, pungent fruit seemed like a great idea. The British Naturalist Alfred Russell Wallace noted in describing the sight, smell and taste of a durian: “The five cells are silky-white within, and are filled with a mass of firm, cream-coloured pulp, containing about three seeds each. This pulp is the edible part, … Read more