Chichi’s Menu

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Born in Shanghai and raised in New Mexico, Chichi Wang took her degree in philosophy but decided that writing about food would be more fun than writing about Plato.  She writes about offal and Asian cookery for Serious Eats.  In her spare time, Chichi can be found tracking down the best dumplings noodles in NYC.  She is currently working on her first book, a food memoir about growing up in her mother’s kitchen. Last year’s menu for W&L:

 

2011 Dinner

Shiitake Ginger Matzoh Ball Soup
Garlic Dill Asian Pickles
Potato and Scallion Wonton Pierogies
Matzoh Encrusted Pan-Fried Tofu with General Tso’s Sauce
Ginger Sriracha Wok-Fried Bagel Strips
Sichuan Peppercorn Latkes
Kasha Varnishkes tossed in Scallion Oil
Roasted Vegetables with Chili and Sesame Soy

 

2011 Dessert

Spring Roll Blintzes filled with Schmear and Chinese Jujubes
Sweet Red Bean Rugelach

 

2011 Nosh Party Noshes

Potato and Scallion Wonton Pierogies
Ginger Sriracha Wok-Fried Bagel Strips
Sichuan Peppercorn Latkes
Spring Roll Blintzes filled with Schmear and Chinese Jujubes