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...

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 ...

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 ...

  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...

  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'...

  I'm happy to announce that Harvest Market has invited me to teach a series of classes in their demo kitchen located in the upstairs mezzanine of Champaign flagship store. Affectionately called "The Nook," their instructional and educational kitchen has a new director and she is planning a full calendar of events in the upcoming months. Sirisha Bhandaru is up first with an Easy Indian Cooking class on June 6, then Sue Tiger is up next with  Canning 101  on June 13. My Thai cooking class follows on June 27.  Thai cuisine is a harmonious blend of flavors, textures, and aromas that always taste fresh. Sweet, sour, salty, and spicy flavors are combined to create unbelievably mouth-watering taste experiences that come alive when properly balanced. Our tasting menu for the evening will consist of three easy-to-make Thai favorites. Do come hungry and thirsty because the tuition includes Thai beer tastings a special welcome cocktail. Here's what's on the menu:...

Technically, spring doesn't start until March, but we can't wait to get back into the kitchen. So we're going to start the 4th season of "Flavor Principles of Ethnic Cooking" series on February 16, 2023 with a classic French dinner party. On the menu is my easy streamlined coq au vin recipe served with ratatouille and potatoes au gratin. We'll start the evening with a bowl of French onion soup, a selection of imported cheeses, and a tasting of imported French wines. After dinner, we'll enjoy a few digestifs. This series sells out fast, so mark your calendars and  register here  as soon as the link becomes available on December 7 (or check  my website  for a direct registration link). Later this spring, we will also be eating our way through Thailand and Russia. Each session of this fun dinner-party-style demo series will include a two-course dinner complete with wine, beer, and/or special cocktails. All classes in this series will take place at U...

  This fall, I taught a total of seven ethnic cooking classes around town (three at Urbana Park District and four at Common Ground Food Co-op). Every class was filled and we had some great dinner parties, ate a lot of good food and drank a lot of wine, beer, sake, soju, and even grappa. We traveled the world and tasted delightful treats from China, Greece, India, Japan, Korea, Thailand, and Vietnam. We cooked up classic dishes like Sichuan-style Kung Pao Chicken, Korean bibimbap, Indian tandoori chicken as well as more challenging delights like Greek-style grilled octopus, pig ears in hot oil, and braised pork belly (see more pictures on  Instagram  or  Facebook ). But there's more to come: In the spring, we've planned six more classes with all new menu items. I've also committed to teaching 18 classes per year with six brand new classes planned for the summer and six more coming next fall. In each season, my "deep dive" series will continue at the Common Gr...

In spring 2023, my fourth season of "Flavor Principles of Ethnic Cooking" series will continue at Urbana Park District's Phillips Recreation Center. In the tradition of these dinner party "classes," guests will have the opportunity to watch demos and/or participate in the preparation of our feast. You'll learn the secrets of how to make anything taste French, Thai, or Russian by following simple streamlined recipes. By the end of the series you will be able to adjust flavor profiles and customize recipes like a pro. Each class will include a full two-course dinner complete with beer, wine and/or special cocktails.  Here's a preview of what we're planning . Registration for this series opens on December 7. Mark your calendar because these classes sell out fast!

  There is only one seat left for the August 3 session of "Taste of Asia," a unique class with no cooking, just assembly. This class will cover four summertime appetizers from China, Vietnam, Thailand, and Japan. Extensive sake and beer tasting is also included.  More info is available here . There are only 3 seats left for the Cantonese session of the "Taste of China" deep-dive series. In this hands-on series, we will learn how to break down the flavor principles of three different Chinese culinary traditions, deconstruct recipes and customize the recipes to your liking. The tuition also includes beer and wine tastings all evening long. The first class in the series starts on September 20 and registration is now open.  More info is available here . (Sorry, the entire fall season of the Urbana Park District "Flavor Principles of Ethnic Cooking" series is sold out).

  On Tuesday, August 30, I will be teaching a new class at the Common Ground Food Co-op called "A Taste of Asia." This class will cover four summertime appetizers from China, Vietnam, Thailand, and Japan. What's unique about this class is that there will be no cooking, just assembly. Come hungry as we will have plenty of tasty treats as well as beer and sake tastings all evening long.  More info is available here .