Diana Kuan's guest appearances

Diana Kuan

The Morning After

Masters of Social Gastronomy

Salt & Spine

Alon Shaya

Yotam Ottolenghi

Julia Turshen

Ivan Orkin

David Lebovitz

Molly Stevens

David Burke

Gaby Dalkin

Carla Hall

Samin Nosrat

Yasmin Khan

Priya Krishna

Liz Alpern

Alison Roman

Vallery Lomas

OwlTail

Show notes to come. See acast.com/privacy for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Show notes to come. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for privacy and opt-out information. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://saltandspine.substack.com/subscribe?utm_medium=podcast&amp;utm_campaign=CTA_2" rel="nofollow" target="_blank">saltandspine.substack.com/subscribe</a>

An exploration of Asian chili sauces with Diana Kuan

Diana Kuan is the author of the new book Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them. She joined us on stage to define Asian hot sauces, why they're delicious, and why you should make them at home. Learn all about Yuzu Kosho, Sichuan chili oil, XO sauce and more! Then, try making these sauces at home with recipes from Diana's new book.Join Masters of Social Gastronomy June 24 and the last Monday of every month for our live show at Caveat NYC!

Diana Kuan is the author of the new book Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them. She joined us on stage to define Asian hot sauces, why they're delicious, and why you should make them at home. Learn all about Yuzu Kosho, Sichuan chili oil, XO sauce and more! Then, try making these sauces at home with recipes from Diana's new book. Join Masters of Social Gastronomy June 24 and the last Monday of every month for our live show at Caveat NYC!

Mini Episode: Diana Kuan and Asian Chili Sauces!

This week on The Morning After, the program welcomes New York-based writer and food teacher, Diana Kuan. Starting off the program talking about Diana’s design shop, Plate and Pencil, she elaborates on its line from totes to baby clothes. Releasing her first cookbook, The Chinese Takeout Cookbook, in late 2012, Diana discusses her background watching her family run a Latin-flavored Chinese restaurant in Puerto Rico and later a Polynesian-style takeout and Cantonese bakery in suburban Boston. She goes on to talk with Sari about her inspiration behind the cookbook, including how many times we might not know the exact ingredients of takeout food, as well as her famous dumplings and popular blog, Appetite for China. Diana also teaches cooking classes on the regular and is involved in many popup dinner events around the city. This program was sponsored by Fairway Market.  “A lot of times when you go out to Chinese restaurants or get take out food you don’t really know what ingredients are in it.” [14:00] “Using the same principles behind making Chinese food and using the ideas behind that and going out to eat a lot I reverse engineered those recipes.” [15:20] –Diana Kuan on The Morning After

This week on The Morning After, the program welcomes New York-based writer and food teacher, Diana Kuan. Starting off the program talking about Diana’s design shop, Plate and Pencil, she elaborates on its line from totes to baby clothes. Releasing her first cookbook, The Chinese Takeout Cookbook, in late 2012, Diana discusses her background watching her family run a Latin-flavored Chinese restaurant in Puerto Rico and later a Polynesian-style takeout and Cantonese bakery in suburban Boston. She goes on to talk with Sari about her inspiration behind the cookbook, including how many times we might not know the exact ingredients of takeout food, as well as her famous dumplings and popular blog, Appetite for China. Diana also teaches cooking classes on the regular and is involved in many popup dinner events around the city. This program was sponsored by <a href="http://www.fairwaymarket.com" rel="nofollow" target="_blank">Fairway Market</a>. <h4>“A lot of times when you go out to Chinese restaurants or get take out food you don’t really know what ingredients are in it.” [14:00]</h4> “Using the same principles behind making Chinese food and using the ideas behind that and going out to eat a lot I reverse engineered those recipes.” [15:20] –Diana Kuan on The Morning After

Episode 110: Diana Kuan