Malinda Lo

This year’s pie was made with organic fuji and gala apples, and mixed with Penzeys Chinese cassia cinnamon, a bit of lemon juice, and half a cup of sugar (most recipes call for more). The crust is the crust out of Joy of Cooking, using half butter and half shortening. Enjoy! Happy day-after-Thanksgiving pie eating! More→

Yes, I’m still on the East Coast! Today I was at NCTE in Philadelphia. Tomorrow night I’ll be at Giovanni’s Room, Philadelphia’s LGBT bookstore, participating in a fundraiser/read-a-thon for the Lambda Literary Foundation and Giovanni’s Room. Twenty LGBT authors will be reading from their books, answering questions and signing books, and you can see the ... More→

A couple of weeks ago I got together with some friends for a Julia Child night, in honor of the movie Julie & Julia. We made three dishes, all from Julia Child’s Mastering the Art of French Cooking. For the first course, we had fish mousse: Looks a little weird, eh? Yeah, that’s a mousse ... More→

Last week I decided to try, again, to recreate my mom’s hongshao rou, or red-cooked pork. (I’ve written about previous attempts here.) To do so, I googled “hongshao rou” and “red-cooked pork” (the literal translation of the Chinese phrase) to see what other people had done. Most of the recipes did not resemble the one ... More→

Sushi Ran is a fabulous Japanese restaurant in Sausalito. Amy and I went there last weekend, and it did not disappoint. We started with their Hawaiian ahi poke, which came out looking like some kind of alien communication device. (We also ordered the bargain-priced happy hour wine tasting flight for $11. Fab!) It was delicious! ... More→

This week I have a bit of a hodge-podge of photos for you. Let’s start with the yummiest one: OK, I’m cheating a little bit by putting the dessert first. This is what we had to finish off a series of snacks at the Slanted Door a little while ago. I can’t remember what this ... More→