On this episode we revisit our conversation with Fly by Jing founder Jing Gao. Jing has not been idle since we spoke to her last August. She's getting ready to open Sua, a restaurant/market in LA in July. And in September her first cookbook, The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing's Kitchen, is being published.
Toni Tipton Martin 2: African American Cocktails and More
Toni Tipton Martin: African-American Cookbooks
Harlem Seafood Soul's Tami Treadwell Redux, Part 2
Harlem Seafood Soul's Tami Treadwell Redux, Part 1
George Motz: What Makes A Great Burger
George Motz: Hamburger America
Fuschia Dunlop on Chinese Cuisine, Part 2
Fuchsia Dunlop on Chinese Cuisine
Thanksgiving Leftovers with Kenji and Deb
Thanksgiving: Kenji and Deb Reduce Your Stress
Hetty McKinnon: The Vegetable Whisperer Part 2
Hetty McKinnon: The Vegetable Whisperer
Hunger Pangs Part 2: A Father and Son Connect Through Food
Hunger Pangs Part 1: A Chinese-American Family Food Saga
Chrissy Kinsman Part 2: Pie Baking Tips For All of Us
Chrissy Kinsman: A Life of Pie
Dorie Greenspan Redux: Reflections of a Legendary Baker
Ann Kim 2: A Korean-American Chef's Story
Ann Kim: A Working Actor's Unusual Path to James Beard Award-winning Chefdom
JJ Goode on Hot Dogs Part 2
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