Watch the Video 2:59
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Asian pears, also called Chinese pears or pear apples, are firm, crunchy, and surprisingly juicy. When my body felt dry and my throat was scratchy, Dr. Zhu, my Chinese doctor, prescribed some “Steamed Pears with Honey and Jujubes” (dried red dates). Once steamed, the pears become tender and the resulting broth is soothing and not overly sweet. (It’s a great winter dessert!) You can also use Bosc pears and if jujubes are unavailable, you can substitute candied ginger or prepare simply with honey and cinnamon stick. When I am feeling indulgent, I add a scoop of vanilla ice cream. BTW, they are also delicious at room temperature or cold. And you can reheat them in the microwave.

Enjoy!

Nina

Watch the Video 2:36
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I strongly believe that Traditional Chinese Medicine is very effective in helping with many conditions, including preventing colds and the flu, jet lag, and insomnia, and it is not uncommon for doctors to recommend Chinese herbs. In our last video I visited my Chinese doctor (“R U Yin or Yang” video). Dr. Chun Han Zhu gave me an herbal “prescription” for a soup, so my next stop is Boston’s Chinatown where I visit my favorite herbal shop.

Some of the herbs Dr. Zhu recommended are:

• Dang gui or Angelica sinensis, an herb commonly used to treat women’s reproductive health issues and also recommended to help prevent and treat some forms of cardiovascular disease
• Huang Qi or Astragalus is recommended for treating the common cold and upper respiratory infections because it helps to strengthen the immune system
• Go ji or Wolfberries which are believed to nourish the “yin,” strengthen blood, liver, and the kidneys, and contain anti-oxidants.

Go to the SpicesofLife recipe section for a delicious and easy recipe, Poached Pears in a Cinnamon-Ginger Syrup.

Stay tuned for the next video where you can join me in the kitchen while I make Steamed Black Bone Chicken Soup. YUM!

Nina

Watch the Video 4:56
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Dr. Chun Han Zhu, a brilliant Chinese doctor who lives near Boston, has been a teacher, healer, and mentor for many years. In this video he explains some basic principles of yin and yang. He also offers suggestions of how you can avoid colds and the flu in the colder weather by eating certain foods that will provide balance and strengthen the immune system.

As Dr. Zhu explains, it is helpful to know whether you are yin or yang. Ideally, you should be diagnosed by a Chinese physician, but here are some tips that might help you to know what type you are.

Yin Body Types

• Listless or lacking energy
• Thin and Pale-faced
• Vulnerable to infectious disease
• Relaxed, easy-going and quiet
• Sensitive to cold

Yang Body Types

• Usually superactive, hyper, full of energy and vitality
• Generally heavyset or overweight
• Flush-faced or ruddy complexion
• Restless or impatient
• Not sensitive to cold

Stay tuned for the next videos where we explore a Chinese herbal store and then make two dishes that are great for the winter.

Enjoy!

Nina

Watch the Video 2:40
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With Thanksgiving coming up, roast chicken is probably the last thing you want to think about, but it’s always helpful to have new ideas for easy side dishes. Roast cherry tomatoes are simple to prepare and taste delicious. Use the leftovers on sandwiches or as a topping on grilled meats or seafood. Sprinkle the top with different herbs such as fresh or dried basil or oregano before baking, then toss with cooked whole wheat pasta, grated cheese, and some greens. Add cooked meat or seafood and you have a filling and healthy meal.

Enjoy the holiday!

Nina

Watch the Video 4:58
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According to Food Network Iron Chef Masaharu Morimoto, his custom-made knives are the most personal tools in his kitchen. And as you can see in the video, they are VERY special. Morimoto says that the knives are the ideal thickness, length, and heaviness for the way he works. He feels especially close to them because they act as an extension of his arm in much the same way Tiger Wood’s uses his golf clubs to play his best game. “Without a knife that I have complete control of,” he says, “there is a disconnect between the arm and the action. If the result is not perfect, it’s unacceptable.”

Morimoto likens his knives to a samurai’s sword and he keeps them as sharp as razors. You can see his extraordinary skill in cutting the daikon radish into a translucent sheet, a technique the Japanese call “katsuamaki” — a skill that every Japanese chef must master to be considered an expert.

Enjoy!

Nina

Watch the Video 2:16
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For Chef Masaharu Morimoto, “cutting boards and knives are sacred.” As a cook, I have been impressed with the importance of cleavers and knives, but never on the level as this Japanese chef.

When I first met Morimoto two years ago, he was on a book tour, traveling to Boston. The airline had somehow misplaced his luggage with his magical knives inside. He couldn’t eat or sleep until they were found. Soon, apparently, you will be able to buy knives like the ones he uses through the website, www.chefmorimoto.com.

According to Morimoto, his knives are superior to most commercially available knives. He feels as though they are an extension of his arm. Just as a samurai warrior feels passion and reverence for his sword, as you can see in the video, Morimoto has similar feelings for his knives.

Enjoy!

Nina

Watch the Video 4:34
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The Harvest Moon Festival and Moon Cakes are very special to me. First of all, it was one of the first foods I tasted many years ago when I went to live in Taiwan. If you happen to go to Chinatown, you will see the Chinese bakery shelves are filled with numerous varieties, each one with a different filling. The Chinese like their moon cakes stuffed with red bean paste, lotus seed paste, and dried fruits and occasionally garnished with a salty duck egg yolk. Sound appetizing? They can be cloying and not as appealing to the western palate.

I learned a wonderful version of moon cakes from a Chinese chef years ago in Taiwan and I’ve further adapted the recipe. My Five-Treasure Moon Cakes have a buttery-vanilla crust stuffed with a sumptuous apricot marmalade filling, and it is one of my favorite recipes. I like to make a batch or two of the dough and filling and stuff them. I then freeze the uncooked, shaped cakes in plastic bags and bake them the day I am serving them. They are delicious served with tea.

Let’s all celebrate this beautiful, but poignant time of year! (Winter’s on the way.)

Enjoy the full, harvest moon and make moon cakes.

Nina

Moon cake presses can be ordered through Woks ‘n’ Things, 2234 S. Wentworth Avenue, Chicago, Illinois. Phone: 312-842-0701

Watch the Video 4:10
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According to celebrity chef Ming Tsai, shrimp fried rice was the first dish that he learned to cook as a child. Now, many years later, after training in France, Japan, and in restaurants around the country, the owner of Blue Ginger in Wellesley, Mass., has updated the recipe to make it even more delicious and healthy. Ming created the recipe inspired by the Healthy Eating Pyramid. To learn more, go to NutritionSource.com at the Harvard School of Public Health website.

Ming is not only a member of the Nutrition Roundtable, but a national spokesperson for the Food Allergy and Anaphylaxis Network (FAAN), working to further education and research on food allergies. To learn more about Ming, his restaurant, books, and other activities, check out Ming.com.

Ming’s shrimp fried rice is a sumptuous meal-in-one dinner, and the leftovers are terrific for lunch or dinner the next day.

Enjoy!

Nina

Watch the Video 3:42
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Summer is the best time of year! Farm stands, home gardens, and farmer’s markets are overflowing with ripe vegetables and fruits. Cooking is a pleasure - simply throw food on the grill or eat it straight from the garden. The natural flavors are so delectable!

According to our favorite wine authority, Howie Rubin, of Bauer Wines in Boston, “Rose wines are ideal to serve with a salad of heirloom tomatoes, fresh basil, and buffalo mozzarella….Or some corn that was just picked the same day? And let’s not forget the berry families and fuzzy peaches, possibly as a side dish to a Sunday brunch?” There are also the luscious fruit desserts…. Pies, cobblers, crumbles, and crisps.

As you’ll see in the video, rose wines are originating from every wine-growing region in the world and are being made with a wide variety of red grapes. Rose wines are not only very drinkable, they’re very affordable.

Relax and enjoy a glass or two of rose.

Nina

Watch the Video 3:44
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I was in San Francisco recently. In addition to eating at one of my favorite restaurants, A16 (James Beard award winning chef and book), and eating at Charles Phan’s new noodle shop, Heaven’s Dog, I went to visit chow.com, one of the fastest growing and addictive food and wine websites. They have more viewers per month than Epicurious.com. (Although I still am a big fan.)

chow.com started as an offbeat food magazine in 2002, but the website has recipes, video tips, and unusual columns like The Perfect (as in fried chicken), The Basic (How to Make Icebox Cake), and Obsessives (as in an expert tells you how to sharpen and keep your knives sharp). There’s something for every foodie, and they try to explore food from a smart, funny, and refreshing perspective. Jane Goldman, the Editor-in-Chief, gives us a personal tour of the test kitchen and photo studio. Jane also talks about one of the newest food trends that’s sweeping the country.

Check out the grilled pizza recipe. It’s easy and delicious. Enjoy!

Nina