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New video: How to make Mango Sticky Rice

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Mangoes are a tropical fruit that’s juicy and sweet. Although they are native to Southeast Asia, most grocery store mangoes in the U.S. are grown in Florida, California, and Mexico. Mango connoisseurs claim that Alphonso mangos imported from India are the sweetest, but Ataulfo mangoes (aka “honey mangoes” or “champagne mangoes”) are cheaper and more readily available. Both are yellow and smaller than the more common Tommy Atkins mangoes . In the U.S., peak season for mangoes runs from May through September. This very popular seasonal Thai dessert makes use of fresh ripe mangos made sweeter when topped with a coconut sauce (also see video ). This video will show you the basic steps in about two minutes (turn on the helpful closed-caption subtitles). The full recipe will take about 10 minutes to make. We will be making this easy recipe together at my upcoming Thai Night Market cooking class on June 5, along with three other Thai dishes. Full menu and details are here: www.c...
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New video: How to make Steamed Fish with Chili Garlic Sauce

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Fresh seafood is always abundantly available in Thailand. In western restaurants, premium white fish like red snapper or cod is often featured. But the Thai prefer barramundi (Asian sea bass), carp, or catfish, which are much cheaper and more widely available. Asians prefer serving the whole fish complete with head and tail, but fish fillets will also work for this recipe. You can dust the fish with flour and deep-fry it in oil, which will get you a nice crispy skin. But I prefer steaming my fish since it is healthier. Either way, what makes this dish distinctively Thai is the use of hot chili peppers and fish sauce. Asian essentials like garlic, ginger, and scallions round out the flavors. Kick it up a notch by also adding a little sweet and a little sour, and now you’ve got the ultimate Thai main course. This video will show you the basic steps in about two minutes (turn on the helpful closed-caption subtitles). The full recipe will take about 20-30 minutes to make. We will be ...
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Summer cooking classes start on June 5

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Our long-running Principles of Ethnic Cooking series at Urbana Park District's Phillips Recreation Center  is now in its third year. This is a hands-on cooking class series where all students will participate in the preparation of all the dishes on the menu. Do come hungry and thirsty because the tuition includes a multi-course dinner during the second half of the class when you will be eating everything you cooked that evening. Every season, we will explore three different ethnic cuisines, and this summer is no different. Here's this summer's schedule: June 5: Thai Night Market with Paul Young July 10: Taste of Kazakhstan with Aliya Dosmanbetova (sold out) August 7: Vegan Soul with Darlene Anderson In each of these classes, we will deconstruct ethnic recipes and break down the flavor principles of each culinary tradition. Learn how to make anything taste ethnic by following a few master recipes and utilizing simple flavor principles. By the end of the ...
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We're going to the Chiang Mai Night Market on June 5

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  Chiang Mai is considered by many as the cultural center of Thailand. Located in the northern highlands of Thailand, the city is known for its many festivals and amazing food. Although it's on TripAdvisor's top 25 international destinations, foreign tourists are still only a small minority compared to the number of Thai visitors who visit Chiang Mai every year. Daytime temperatures in Thailand can often exceed 100°F, but the evenings are much milder. So it's no wonder that the locals prefer to come out every night to go to the night market. From fishmongers to souvenir stands to hundreds of street food vendors, everyone is jammed right next to each other, and the choices are endless. Tonight's hands-on cooking class is inspired by the aroma and festivities of this Thai night market. Featured on tonight's menu will be a steamed whole fish as typically prepared by night market street vendors. We'll top the fish with a chili garlic sauce that's sweet, sou...
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Here are some pictures from our Palestinian cooking party

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   Last week, guest chef Fairouz Abu-Ghazaleh led a fabulous hands-on Palestinian cooking class. Twelve students participated, and boy, did we cook up a storm. We started the cooking party with freshly brewed mint tea and a brief introduction. Then the action started with dessert first because we needed time to bake it in the oven. Our dessert that night was Namura, an eggless sweet cake that was soaked in sugar syrup enhanced with orange blossom water. Next, we made homemade hummus from scratch and paused to enjoy our snack. Then we cooked up a Middle Eastern frittata called Ejjeh, and finally we made a Palestinian pizza called Manaqeesh. All-in-all, a good time was had by all, and there were even plenty of leftovers to take home ( see full photo gallery ).  This class was part of our long-running PRINCIPLE OF ETHNIC COOKING class series at Urbana Park District's Phillips Recreation Center. This series is now in its third year, and our summer season...
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Two new classes coming this summer (and an old favorite is back)

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  We're very excited to announce two new collaborations with guest chefs this coming summer. Aliya Dosmanbetova from Kazakhstan will join us on July 10 as our special guest chef. Aliya is a visiting scholar at the University of Illinois, and she loves to cook and share her culture. She comes from a big family where everyone cooked, and she has fond memories of helping her mom prepare large meals for many guests in their kitchen. “Cooking for me is more than just preparing food,” says Aliya. “It is a way for me to connect with my heritage, my family, and the memories that shaped me. In her cooking class, Aliya will share three favorite family recipes, including a luscious lamb pilaf. On August 7, Darlene Anderson will introduce us to a healthy vegan soul dinner featuring Kentucky Fried Tofu Nuggets. She swears that you won't be able to taste the difference between the hormone-injected mass-produced fast-food version and her healthy vegan homemade version. "It'...
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New Palestinian recipe added to my Youtube Channel

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Namura (aka Basbousa) is an eggless sweet cake that is found all over the Middle East, the Balkans, and North Africa under a variety of names. This Palestinian version from my friend Fairouz uses semolina flour and a sugar syrup enhanced with orange blossom water for a unique and irresistible dessert treat. This 2-minute video will show you the basic steps (turn on CC for helpful instructions), but the full recipe will take about 60 minutes to make. My goal is always to eat sooner rather than later, so these recipes have been streamlined and simplified without sacrificing flavor and quality. Here's the link to the full recipe: www.cooking-with-paul.com/recipes/palestinian-namoura.html Join us on April 24 when we will be making this dessert with guest chef Fairouz Abu-Ghazaleh in our hands-on Palestinian cooking class. As of this minute, there are still 3 seats left, so book soon . Full menu and details:  www.cooking-with-paul.com/classes My new Youtube Channel ...
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Update: Palestinian cooking class moved to April 24

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  Due to unforeseen circumstances, we have moved the Palestinian cooking class from March 27 to April 24. This is the third class this spring in my long-running Flavor Principles of Ethnic Cooking series at Urbana Park District. This semester, we have already visited France; Vietnam is next (sorry, this one is already sold out), and soon we will be visiting Palestine. On April 24, Fairouz Abu-Ghazaleh  will be our guest chef for this evening. Fairouz has a passion for building community and strengthening civic engagement through dialogue and reflection. She has worked with immigrants in Champaign County and in rural Colorado and as a women’s rights advocate, a journalist in the Middle East, a freelance writer, and a translator. She grew up in Jordan and learned to cook with her Palestinian mother and grandmother. Fairouz believes that good food crosses all boundaries and brings communities together.  Tonight's all-vegetarian mezze menu is a variety of small ...
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New French recipe added to my Youtube Channel

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   With the recent opening of H-Mart in Urbana, the food landscape of our little town has changed once again. Their food court was irresistible, and their French bakery rivals the quality of what you get in Paris (seriously!). But when I saw their seafood counter, I was floored. The incredible display of their offerings rivaled the largest fish markets I have seen, even in New York City's Chinatown. In fact, the closest thing I can compare this display to is the night market in Bangkok, where the fishmongers are nestled next to restaurants that serve the most incredible variety of the freshest seafood available.  In addition, next to the fish counter are shelves and shelves of pre-packaged seafood. But what attracted me was a selection of salmon trimmings and bones. Typically thrown out at other grocers, H-Mart has decided to sell these scraps for "pennies" and I couldn't resist. What can I make with "leftover salmon"? Salmon chowder, of course. Despi...
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Chambana Ethnic Food Tour

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Champaign-Urbana has an amazing selection of ethnic eateries available for your tasting pleasure. Let's go on an international food safari and sample the best of what our little town has to offer. Led by local private chef and cooking instructor Paul Young , these small group tours will take us all over town to visit the most interesting family-owned grocers and restaurants. Paul is passionate about international cuisines and a "curious foodie" who has traveled to over 25 countries (so far). Here's an incomplete list of stops we could make and the ethnic cuisines we could try: Chinese Congolese Indian Japanese Korean Mexican Middle Eastern Thai/Laotian Vietnamese  Zambian These tours are best scheduled for either mid-day or early evening. I usually only take two to four people at a time. The cost is $100 which includes all the food and beverages (non-alcoholic). Each tour is customized and adapted to the interests of the group. Advanced reservations are required: to...
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"Early Bird" discounted tuition ends tomorrow

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Residents of Champaign-Urbana (people living within the boundaries of the Urbana and Champaign Park Districts) receive discounted tuition for all Park District programs, including my FLAVOR PRINCIPLES OF ETHNIC COOKING series. The lowest tuition is the "early bird" tuition of $40 for all my cooking classes, but only if you register 2 weeks before the class. So today is the last day to register for the FRENCH CLASSICS class on February 20. Starting tomorrow, the tuition goes up to $50 for residents. So if you want to enjoy a three-course French dinner for $40 and also learn how to make it at home, register today! Full menu and details are here:  www.cooking-with-paul.com/classes For future reference, here is the tuition schedule and the registration deadline for our spring classes: French Classics (Feb 20) - $40 (before Feb 5) - $50 (after Feb 5) Vietnamese Cooking (Mar 3) - $40 (before Feb 27) - $50 (after Feb 27) A Taste of Palestine (Mar 27) - $40 (before Mar 13) - $5...
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What's a "cooking party"?

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I often refer to my cooking classes as "cooking parties." That's because they're fun events where you get to cook and eat and learn all at the same time. I always remind students to come hungry and thirsty because there's always lots of food at my classes, and I never let you walk away hungry. So think of my cooking classes as an alternative to eating out at a restaurant, or maybe an interesting twist for "date night" ( see more pictures ). So what happens at a "cooking party"? Starting last year, we converted our classes from cooking show "demonstrations" to 100% hands-on classes where all students will participate in the preparation of the dishes on the menu for that evening. Starting at 6pm, we'll slice, dice, and chop our way to a multi-course dinner. I get to share how I cook at home, and you get to participate in a unique cooking party where we'll eat everything that was prepared that night.  This spring, my long-runni...
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Travel tip: How to eat like the French on vacation

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  It's been a while since Chambana had a French restaurant, so if you wanted to explore French cuisine, you'll have to drive to Chicago. Or go to France, which is what we did last year. Sure, Paris is full of amazing Michelin-starred restaurants, but if you want to get the most bang for your buck, head to Lyon (aka the gourmet capital of France). Even better, forget Paris or Lyon and book a CroisiEurope riverboat cruise instead. CroisiEurope is a French company specializing in European river cruises. I've never been on an ocean cruise and will steer clear of those insane 7,000-people environmental hazards. But a river cruise is a completely different story. With a capacity of 80 people or so, CroisiEurope boats are small, intimate affairs designed for French vacationers. Last year, we booked a six-day cruise from Lyon and there were only four Americans aboard (plus two other English speakers from England and Singapore). Where the boat went was not important to us...
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Only 4 seats left for the February 20 "French Classics" cooking class

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I've been cooking a lot of French dishes since our trip to France last year. I've been busy fine-tuning new recipes in my home kitchen, and now I'm ready to share a new dessert recipe for FRESH BERRIES IN COULIS SAUCE. Perhaps the simplest of French sauces, coulis is simply pureed fruit or vegetables. For our dessert dish, we'll be blending fresh strawberries with something sweet, then adding a splash of cognac to make it really French. Serve the sauce with fresh berries and a scoop of ice cream, and you've got a beautifully simple dessert that can be made in minutes without cooking. Arguably, French gastronomy is the most influential of European culinary traditions. Tonight's menu also features a classic Julia Child-inspired Boeuf Bourguignon (beef stew) and a fabulous roasted beet salad with goat cheese. Come hungry and thirsty because we will be making and eating a classic three-course French dinner tonight. Our cooking party starts at 6pm on Thursday,...
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Registration now open for Urbana Park District spring cooking classes

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Welcome to the 10th season of my long-running Flavor Principles of Ethnic Cooking classes at Urbana Park District. Since spring 2022, we have traveled around the world and sampled cuisines from Greece to Inida to Jamaica. This spring we're going to France, Vietnam, and Palestine to taste what each country has to offer.  This spring, I will be joined by two guest chefs who will share their personal recipes. With these upcoming cooking classes, our goal is to show you that making great-tasting ethnic dishes is not hard at all. Here's the schedule: French Classics (February 20) : Arguably, French gastronomy is the most influential of European culinary traditions. The French invented haute cuisine, then turned everything upside-down and re-invented itself with nouvelle cuisine — a simpler, lighter approach with an emphasis on fresh ingredients and presentation. Tonight's menu features three French classics.  Vietnamese Cooking (March 3) : Influenced by the flavors of neigh...
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New Recipe: Oaxacan Chicken Stew

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  When traveling, my favorite thing to do is to try new dishes with exotic ingredients that I'm not familiar with. My second favorite thing to do is to take cooking classes with local cooks who want to share their favorite recipes. On a recent trip to Oaxaca, I had just such an opportunity.  This was our third time going down to the southern-most state of Mexico. Oaxaca City just happens to be one of best places in the world to celebrate the Christmas season. Oaxacans are very traditional, and their Christmas celebrations involve a week of fiestas, parades, marching bands, and even a  radish carving festival . Oaxaca is also where the best mezcal is made. Small batch artisenal mezcal from Oaxaca is highly prized internationally. Oaxacan cuisine is also celebrated worldwide and heavily promoted by celebrity chefs like Rick Bayless . Moles (sauces made with peppers, nuts, and chocolate) are often featured in Oaxacan cuisine, and this chicken stew includ...
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Private cooking classes available

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If my public cooking class schedule does not fit with your schedule, consider booking a private class with me. Invite me into your kitchen or come to my house for a private "cooking party" where we'll make a fabulous meal for you, your family, or friends. You can choose from over 200 kitchen-tested ethnic recipes from 22 international cuisines, or let's develop some new recipes together.  This is your chance to be adventurous, to try new cuisines, and to hone your kitchen skills. Here’s what you’ll learn in our private cooking class: how to plan a dinner party and design a fabulous menu how to utilize flavor principles to freely adapt recipes techniques and skills needed to be successful in the kitchen lots of time-saving tips & tricks without having to sacrifice quality My rates start at $50 per hour with a three-hour minimum. The cost of ingredients is not included (but we can go shopping together, or I can shop and submit a receipt ...
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Teaching opportunities for Project READ students

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Are you an English-language student in the Project READ program? Do you like to cook? If the answer is "yes" to both questions, then read on... I'm a retired professor and a Project READ volunteer tutor ( more about me ). I have been teaching a series of ethnic cooking classes at Urbana Park District since 2022. I'm seeking local amateur home cooks who want to share their personal recipes to join me as a "guest chef" and co-teach a hands-on ethnic cooking class. These  small interactive classes  are taught in the James Room demonstration kitchen at Phillips Recreation Center in Urbana. Our classes usually have 12 students, are taught in the evening, and last about two hours. I will be your "sous chef" and assist you in the kitchen and provide language support.  Here's your opportunity to: Practice your newly acquired English language skills in a classroom environment Share your favorite recipes from your own country Teach local community ...
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How to make Gazpacho (as seen on TV)

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To help promote the upcoming Paella Festival in Valencia pop-up dinner, I decided to demo how to make Gazpacho on WCIA's lifestyle show called  ciLiving . Gazpacho is a healthy chilled summer vegetable soup that requires no cooking. Most people use tomato juice as a base for Gazpacho, but if you start with V8 instead, you're already halfway there. Of course, I add more fresh veggies for both texture and nutrition.  Since Gazpacho is a tomato-based soup, it didn’t exist until the discovery of the new world where tomatoes came from. The Spanish and Portuguese brought tomatoes back to Europe in the 1400s and they were the first people to make Gazpacho. Today it is popular all around the Mediterranean and there are many different variations. You can taste this dish on September 1 when I will be making  this exact recipe  at my next pop-up dinner at Harvest Market. Gazpacho will be the first course served, but the featured main course will be my version of ...
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Learn how to cook a Persian royal feast

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If you missed last month's Persian pop-up dinner at Harvest Market, don't fret. There's another pop-up coming on September 1 that you might enjoy when we visit Spain to celebrate the annual Paella Festival in Valencià . But if it's Persian food that you desire, you're in luck! I'll be making the same lamb shank dish again along with the world-famous "Jeweled Rice" recipe at my Persian Classics cooking class on the on September 19. Since this a cooking class, I'll be providing recipes and demonstrating how to make these two dishes plus a luscious Persian eggplant stew. Persia (as Iran was called until the 1930s) is located at the crossroads of the East and the West. Perhaps the most ancient of Middle Eastern cuisines, the Persians like to combine herbs and spices like saffron with nuts and dried fruit to make elaborate stews and rice dishes. Join us as we cook up classic "silk road" inspired dishes that are both sophisticated and sim...
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Let's go to Burgundy Wine Country next month

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Located just east of Paris, the  Bourgogne  region is known for its rich and full-flavored dishes, creamy cheeses, Dijon mustard, and of course its world-class vineyards. Join us as we do a deep dive into French cuisine and survey all the deliciousness that France has to offer, region by region. At our first stop on Wednesday, September 11, we'll cook up a multi-course French dinner featuring all French classics made famous in Burgundy wine country. Of course, each course will also be paired with imported French wines from the region. Here's what's on the menu: Escargots à la Bourguignonne (snails in butter) Coq au Vin (chicken braised with red wine) Selection of cheeses Crème Brûlée (baked custard) This  Classic Burgundy Wine Country Cuisine  class is the first in a series of three "deep dive" French cooking classes in Harvest Market's modern demonstration kitchen. A couple of months ago, we ate our way through France and I'm now a huge ...
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Meet Brittany Heyen and her German grandmother Elona

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You may have met Brittany Heyen at one of our pop-up dinners in the past year. Brittany was the server and all-around helper who made sure the food arrived hot, your wine glasses were never empty, and your needs in the dining room were met. So when Brittany said she wanted to be the chef du jour and cook up some German dishes inspired by her grandmother's recipes, we absolutely said yes. And since the annual Oktoberfest season is upon us, we thought she should do it twice. First up is our  Oktoberfest Feast in Munich pop-up dinner on  Sunday, September 22 . As is our tradition, we'll be serving up a multi-course dinner complete with imported German beers and wines for one fixed price (unlike at restaurants, all taxes and tip are included as well). This time, 16 guests will be invited to celebrate Oktoberfest in a private party room in downtown Urbana where we'll create a Bavarian beer hall atmosphere with communal-style dining. Brittany's grandmot...
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Fall registration opens on August 7 for all Urbana Park District events

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Mark your calendars! August 7 is only 3 weeks away, and that is when you can start registering for the 9th season of my long-running "Flavor Principles of Ethnic Cooking" classes. In this series, we travel around the globe to taste all the diversity that our wonderful world has to offer. Learn how to make anything taste ethnic by following a few master recipes and utilizing simple flavor principles. By the end of the series, you will be able to customize flavor profiles and adjust recipes like a pro. Here's what's on the menu: •  Persian Classics  (September 19): Dive deep into this ancient Middle Eastern cuisine inspired by the courts of ancient Persia (as Iran was called until the 1930s). Learn how to combine herbs and spices (like saffron) with nuts and dried fruit to make elaborate stews and rice dishes. Enjoy a silk road-inspired royal banquet that's both sophisticated and simple.  •  German Oktoberfest Feast  (October 10):...
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Registration is now open for my fall "deep dive" French cooking classes at Harvest Market

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Arguably, French gastronomy is the most influential of European culinary traditions. The French invented haute cuisine, then turned everything upside-down and re-invented itself with nouvelle cuisine — a simpler, lighter approach with an emphasis on fresh ingredients and presentation. All of this tradition and innovation was supported and promoted by another French invention: the highly influential Michelin Guide and its star-rating system. Even in our everyday language, French words like  cuisine ,  gourmet ,  récipé , and  bon appétit  are universally understood and associated with good food. This fall, join us as we do a deep dive into French cuisine and survey all the deliciousness that France has to offer, region by region. We'll start in Burgundy wine country where we'll learn how to cook with wine. Next, we'll taste the Mediterranean-style Provençal cuisine from the south of France where bouillabaisse and ratatouille were invented. Lastly, we'll head ...
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Preview: New pop-up dinners coming this fall at Harvest Market

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As of right now, there's only one seat left for this Sunday's " Persian Royal Feast " pop-up dinner ( reserve now if you've got Sunday night open). We're taking August off, but starting in September, we will be back on schedule with our monthly Sunday night pop-ups. On September 25, we'll be going to Spain to celebrate the annual Paella Festival in Valencià . Traditionally cooked outdoors over an open fire, paella is a Mediterranean rice dish that's especially popular during holidays and celebrations all over the world. At our Sunday night banquet, we will be cooking up a big batch of seafood paella along with a few other popular Spanish side dishes. Kilya, our mixologist will also be creating a variety of sangria for your tasting pleasure. On October 27, we will be going to Oaxaca, Mexico, to celebrate Día de los Muertos (Day of the Dead), an ancestral festival with deep roots in ancient civilizations like the Aztecs. A special menu of unusual ...
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