Oakland, Calif.

For some Asian Americans, the dim sum cookie at Sunday Bakeshop here will taste like childhood.

It looks like a typical sugar cookie except with sesame seeds on top. But bite into the creamy, red bean center and it’s reminiscent of the fried, filled sesame balls served at a Chinese dim sum restaurant.

The concoction is pastry chef Elaine Lau’s nod to her grandmother, who would often make them. The baked goods that Ms. Lau’s team churns out – like hojicha chocolate croissants and Chinese White Rabbit candy cookies – aren’t going to be found in any bakery

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OAKLAND, Calif. — For some Asian Americans, the dim sum cookie at Sunday Bakeshop here will taste like childhood.

It looks like a typical sugar cookie except with sesame seeds on top. But bite into the creamy, red bean center and it’s reminiscent of the fried, filled sesame balls served at a Chinese dim sum restaurant.

The concoction is pastry chef Elaine Lau’s nod to her grandmother, who would often make them. The baked goods that Lau’s team churns out — like hojicha chocolate croissants and Chinese White Rabbit candy cookies — aren’t going to be found in any bakery

Read more

Cuong Pham, the founder and chief executive of Red Boat, a Bay Area company, wants customers to use its fish sauce for pastas and vinaigrettes, not just in East Asian dishes. But because it is usually placed in the ethnic aisle, he said, it limits perceptions of the ingredient’s uses.

Mr. Pham said the aisle seems to exist more for those looking to find ingredients new to them than for the communities whose cuisines are represented there.

That aligns with the ethnic aisle’s original purpose: to serve returning World War II soldiers who had tasted foods from countries like

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Thirty-seven percent of Asian American households reported not having enough to eat amid the COVID-19 pandemic because they were “afraid” or “did not want” to go out to buy food, according to the U.S. Census Bureau.

Key details: The figure comes from the agency’s Household Pulse Survey (HPS), which studies how the coronavirus is impacting U.S. households from a social and economic perspective.

  • Since April 2020, all race groups reported being more likely to experience food insufficiency due to COVID-19. However, Asian and white households had consistently lower rates of food insufficiency (both under 10%) than Black and Hispanic

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The Hindi expression “ghar ka khana” translates, quite simply, to “home food,” and it carries with it a certain sentimentality. It’s the crackling and pop of jeera hitting the pan. It’s the jarring whistle of the pressure cooker as dal softens on the stove. And the slightly sweet smell of just-done basmati rice has a universal meaning: It’s time to sit down for a meal.

Desi American families hold their recipes close; they’re a tangible reminder of home and the generations it took to perfect them. But a step outside into the food landscape of the white west often reveals

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Southern Delaware Tourism (SDT) was selected to host one of two meetings this spring of the Eastern Chapter of the Society of American Travel Writers (SATW). The meeting was held at the Hyatt Place Dewey Beach on June 6-9.

In their first in-person meeting since 2019, 17 SATW members, including 12 travel writers, attended the three-day event, which included a full day of professional development featuring a panel of Culinary Coast restaurateurs and marketers discussing why and how Delaware has become such a foodie paradise, as well as what’s new and upcoming.

The day also featured Stephanie Puglisi, head of

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