Delaware Girl Eats

Sichuan Hot & Spicy DanDan Noodles

Fiery Sichuan DanDan Noodles are addictive In China’s Sichuan region, people eat spicy food to combat the unfriendly weather of that climate. I eat spicy foods for their bold flavors. Same outcome – they invigorate the appetite, warm the body when it’s cold and damp or combat insufferably hot and sultry summer temperatures by inducing sweat – a yin and yang relationship. So is the case with Sichuan peppers in Fuchsia Dunlop’s book, “Shark’s Fin and Sichuan Pepper, a Sweet-Sour Memoir of Eating in China”. A half-Chinese English woman, she yearns to connect with her heritage and master Sichuan cooking... Read more →

Hatch Green Chile Enchilas for Cinco de Mayo

The cornerstone to a good enchilada is the sauce. Here it’s a Hatch green chile sauce, New Mexico style In Mexico, Cinco de Mayo marks a historical event but largely isn’t celebrated as a holiday. In the US on the other hand, it’s become a fiesta of feasting and enjoying Mexican food. Hardly anyone in this country knows its true origins, which are not Mexico’s Independence Day by the way but rather a military victory. In any case we’ve adopted it as an occasion holiday that also provides a great excuse for friendly get-togethers where we prepare all manner of... Read more →