TasteSpotting

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Use Sichuan peppercorns to make Chinese tea-smoked chicken.

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October is Breast Cancer Awareness Month. Here's a little strawberry mousse cake strata to get your mind thinking pink for a good cause.

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Chinese braised Napa cabbage and shitake mushrooms.

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I thought I wouldn't ever make these again, but they tricked me... chocolate hazelnut petits fours glaces.

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Chinese fish-flavored stir-fried pork.

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Brussels sprouts never tasted so good!

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Candied orange peel: sugar-coated or chocolate-dipped.

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Hot and sour soup full of vegetable goodness.

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Homemade Chinese dumplings and potstickers, the way Mom and Grandma makes them.

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A pair of pear recipes to kick start autumn.

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Nothing like a hot bowl of beef stew to keep the chill at bay.

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Testing for cookie texture - freezing helps.

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A triple fudge kahlua torte for my honey's birthday.

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A smooth caffeine fix.

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Cool and minty fresh: peppermint ice cream.

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(I)screaming peaches!

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This galette is absolutely peachy.

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Learning to manage our dough. Thin crust is a great way to go.

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A refreshing citrus cordial with which to cool off.

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Roasted beets are delicious jewels in a salad.

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A delicious way to use up egg yolks: mocha hazelnut torte.

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Red beans and Tabasco... er, I mean red beans and rice.

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A galbi virgin no longer - but I could really use an Asian butcher.

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A good use for those pickled mustard greens hiding in my fridge, plus two recipes.

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A little smoky pink salt is a nice accent to a batch of bad temper toffee.

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Tart and creamy lime cake.

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Lime-raspberry petits fours glaces.

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Chocolate-dipped strawberry (cake).

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Kitchen testing brownies. The winner: rocky road with mac nuts.