Friday is New Year's for the millions of people around the world who celebrate the Lunar New Year. This year is the Year of the Horse.
On Morning Edition, Ying Compestine, a cookbook and children's book author, talks about her favorite dish for the holiday: steamed dumplings infused with green tea. They appear in her most recent book, Cooking with an Asian Accent.
The New Year holidays of Compestine's youth were very austere. She came to the U.S. as a grad student in the 1980s, but she grew up in Maoist China.
Originally published on Wed January 22, 2014 11:17 am
If you still have your Christmas tree up in your living room because you just can't bear the thought of throwing out all that fine pine scent, then you may be an evergreen addict. If you still have it up because you're too lazy to take off the ornaments, then you may be a hoarder, but that's another post.
Fear not, conifer connoisseurs. You don't have to wait for the holidays to surround yourself with spruce. American chefs from coast to coast are using evergreens to develop unique flavors in dishes, from white fir and sorrel broth to pine needle vinegar to smoked mussels.
Russia's Soviet days are well behind it, but if you're headed to Sochi for the Winter Olympics, your dining options will still run deep red — as in borscht.
Organizers in Sochi expect to serve 70,000 gallons of this Russian staple — a hearty soup whose color comes from beets — to spectators. Borscht has graced both the high table of the Kremlin and the lowly tables of peasants across the former Soviet Union.