In life, there are often moments where you hear something you just can’t believe.
“I am making dinner …” recently was one such moment for me. And as soon as my friend Jesse – whom you may recall from his sharing of some lovely photos of India nosh with us recently — spoke those words, I insisted on knowing all the details: What are you making? How are you making it?
And most important: You can cook?
Jesse is many things — a terrific journalist and a talented photographer for starters. But cook? This I had to see.
Soon enough, a little stash of photographs appeared in my inbox …
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 …