Gil Asakawa's Nikkei View | cooking
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My mom doesn't cook as much as she used to. She used to cook everything -- mostly Japanese food of course. She even used to make her own tofu. After my dad passed away in the early '90s she cooked for herself for years, making large portions of dishes to freeze and re-heat as meals for days. But lately she...

learn how to make curry laksa from New Asian Cuisine I should have written about New Asian Cuisine a long time ago, since I've been subscribing to the site's email newsletter for years. Seriously, I don't know what I'm thinking. NAC is just plain cool, and worth visiting. Regularly. The site is a treasure trove for foodies who love to cook, and who love Asian cuisine. You'll find a fabulous array of diverse recipes, both traditional and contemporary, authentic and fusion. Here's how the creators of the site describe it:

asiansupper.com Since we're such foodies, people think Erin and I eat out all the time. But the fact is, we cook a lot at home too. Last night, f'rinstance, I grilled chicken breasts rubbed with homemade spinach pesto, served with Caesar salad with homemade dressing (Erin makes the BEST Caesar dressing) and wild grain rice, drizzled with homemade Argentinian Chimichurri sauce. OK, so it ain't Asian. We cook a lot of Asian dishes too, not just Japanese but also Korean and Indian and Chinese. We often start with recipes but hardly ever stay true to those recipes. We tweak and customize everything -- mostly, we add a lot more garlic than the recipe requires. Now we have another source for Asian recipes: Asian Supper.