Learn to make tasty noodles, dumplings and more

<p>Each guide is packed with knowledge, experience and expertise </p> (The Independent)

Each guide is packed with knowledge, experience and expertise

(The Independent)

For a long time, the idea of attempting to make Chinese food at home would spark trepidation in western home cooks. The seemingly endless list of ingredients, cooking tools and new techniques required was daunting.

But over the years, attitudes have changed, with people becoming more inquisitive and welcoming of new regional cuisines and flavours.

The increasing availability of essential Chinese ingredients on supermarket shelves is also emboldening for home cooks who are looking to try their hand at something new.

Read more: Restaurant cookbooks for delicious lockdown recipes, from Dishoom to Leon

Even if you can’t find a specific ingredient in Sainsbury’s or Morrisons, the number of online Asian grocers that have popped up to fill the gap is nothing short of a miracle for home cooks.

These days, there is nothing quite as exciting as opening up

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Tasty Land Excursions Enhance Silversea Cruises’ New S.A.L.T. Culinary Program

We enjoy Thai restaurants all over the western world. The Philippines produces magnificent cuisine as well. Yet, given the enormous Filipino diaspora worldwide, why do we seldom find Filipino restaurants? Why hasn’t that cuisine taken off?

Perhaps you’ve never noticed that. But through the new Silversea Cruises S.A.L.T. (Sea and Land Taste) program, Nicole Ponseca will set you straight on a cuisine that has for centuries been deeply enriched by Chinese, Malay, Arab, Spanish and even United States influences. The Filipina-American, California-native chef is co-founder of Jeepney restaurant in New York City and co-author of the colorful and highly-regarded cookbook “I am a Filipino: And This Is How We Cook.”

Chef Ponseca is among a number of culinary figures who have started to collaborate with Silversea’s S.A.L.T. program. Set for its maiden voyage

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Heartsmart’s Condiments: Healthy food can be tasty food

The steady growth of the agro processing sub-sector from a modest and little-regarded pursuit used mostly to subsidize the incomes of poor families to what, in some instances, are, these days, significant investments in the manufacture of condiments from locally grown fruit and vegetables, is, arguably, one of the recent noteworthy successes in the agro-processing sector.

 Time was when agro processed produce was vended mostly in hastily wrapped paper and plastic packages and from in bottles that often raised questions about the sanitation bona fides of the products themselves.  How things have changed! These days, the manufacture of these fruit and vegetable-based snacks, condiments and seasonings is subject to the strict food safety oversight protocols that are embedded in the law; so that even the smallest ‘manufacturer’ of agro produce, these days, must comply with at least minimum factory, presentation and sanitation standards that are subject to enforcement and transgression

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Tasty Gourmet Chinese Food On Joliet’s Cass Street

JOLIET, IL — Last month when I wrote about the reopening of Super China Buffet on Joliet’s West Jefferson Street, I learned something I didn’t know. Turns out, the same family that owns Super China Buffet also operates Tony’s Wok, on Joliet’s east side, at 550 E. Cass St.

I had driven past Tony’s Wok numerous times over the years and thought about stopping, but never did. Then, on Wednesday afternoon, I pulled into the parking lot and walked inside. The first thing you will notice about Tony’s Wok is that this restaurant takes the new coronavirus very seriously. The entire dining room section is blocked off and off-limits to customers during the pandemic.

For now, you can only order carryout when you visit Tony’s Wok.

Secondly, Tony’s Wok has installed a large plastic screen to keep customers separate from having close contact with the restaurant staff. That’s another big

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