asian cuisine

This week we switch gears and talk about an Asian dish that gets almost no love in the west - stinky tofu! Carson Yiu, founder of Outer Borough, joins us in the studio to talk about this Taiwanese and Hong Kong street food, what makes it stinky and delicious, and how it's breaking into the NYC food scene. You'll also hear from Jowett Yu, chef of Ho Lee Fook in Hong Kong.

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Rick Smith, owner of NYC's first and only premium sake shop Sakaya, joins Lynda and Iris on the show to unpack the fundamentals of this Japanese beverage. Plus, a special interview clip from Hong Kong with sake sommelier, Ayuchi Momose!

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Jordan Andino is the Chef/Owner of Filipino Tacqueria, 2nd City. He joins Lynda and Iris on the first episode of our Fall Season to explain what Filipino breakfast looks like (mmm...longanisa). They also discuss his brand new Cooking Channel show--"Late Nite Eats"!

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JT Vuong and George Padilla of YUJI Ramen are back by popular demand! But this time, Lynda and Iris talk to JT and George about Japanese breakfast and the Okonomi side of what they do, in another installment of our #FMWAsianBreakfast Series.

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Eric Sze, owner of the contemporary Chinese noodle bar The Tang, talks to Lynda and Iris about Chinese noodle culture and one dish in particular: zha jiang mian. Tune in to find out more about this iconic Beijing noodle dish and why he calls zha jiang "the mother sauce."

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Co-owners and co-chefs of Shuko, Nick Kim and Jimmy Lau, talk to Lynda and Iris about their modern take on sushi, how omakase is changing, and how to have the best omakase experience.

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While the food of Laos is underrepresented here in the West, you'd be surprised to learn that you may have actually already had Lao dishes, but thought they were Thai! Restauranteur and James Beard Award Semifinalist, Chef Seng Luangrath, joins Lynda and Iris in the studio to help us navigate the world of Lao cuisine and talk about sticky rice, a Lao staple food.

We love seasonal produce here in NYC, but sometimes that curiosity stops at our favorite ethnic restaurants where we see the same produce served year-round in the city. Chef Jonathan Wu of the Chinese-American restaurant Fung Tu talks to Lynda and Iris about seasonal Chinese vegetables, especially one that's near and dear to his heart.

There's more to Japanese cuisine than sushi, sashimi, onigiri, and miso soup! Maiko Kyogoku of Bessou talks to Lynda and Iris about Japanese comfort food, as well as her influences for the seasonal, home-style food served at her downtown restaurant.

Farah Masani is a visionary farmer who has broadened her impact beyond the boundaries of her own land. Born in Bombay, Masani worked on a sheep farm in the Himalayas, came to the U.S. to study social work and behavioral therapy before connecting with farmers. She now owns Farah’s Farm in Wilton, CT, and is also the Director of Culinary Purchasing for Barteca Restaurant Group, based out of Norwalk, Connecticut. She provides the group with goods from her own garden and farm, and works with purveyors around the world to supply Barteca's 20+ restaurants with top quality ingredients. Continuing her social justice practice, Masani runs a therapy program on her farm for autistic children. Also on this episode of Speaking Broadly, author Clarissa Wei brings to light some of her favorite Asian specialties that are ignored by mainstream journalists. And host Dana Cowin talks about her best meal from a recent trip to Chicago.

Ever wonder why there's so much Spam in Asian food? Chef and owner of the Talde restaurants and former Top Chef contestant, Dale Talde, joins Lynda and Iris in the studio to discuss this fascinating aspect of Asian cuisine!

In Feast Meets West's first installment of the "Asian Breakfast Series", Lynda and Iris discuss why Asian breakfast hasn't quite yet taken off in the US. Chef Yo of seasonal Thai restaurant, Pinto Garden, joins them in the studio to shed some light on what breakfast looks like in Thailand, and to talk about Pinto Garden's new Thai-inspired brunch menu.

On this week's episode of Eat Your Words, Cathy is joined in the studio by Lukas Volger, author of Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals. He is also the editorial director and co-founder of Jarry, a print magazine that explores where food and gay culture intersect, and the owner of Made by Lukas, a Brooklyn-based company that makes veggie burgers. Tune in to hear Lukas and Cathy discuss how changes in eating habits are being reflected in the very vessels from which we eat.