Chef Wallace’s roots shine in his recipe. This Mississippi-inspired dish is comprised of smoked-braised lamb, sweet potatoes, carrots, soy harissa, curried cauliflower, and goat's milk brie.
This takeout classic was published in the New York Times when Tim Ma and Andrew Chiou from the Lucky Danger were included in a round-up of Asian American chefs celebrating Chinese-American cuisine. Though long on the page, the recipe move quickly–make sure you have your ingredients prepped [...]
Congee is a stable in many Chinese-American households. “My parents eat it every day,” Ma says of the rice porridge, which is usually served for breakfast, though it often has a place on holiday tables. It’s typically topped with pre-served or canned pantry items–for Ma’s family, that’s [...]