Chef Pichet Ong transforms traditional Chinese treats into elegant recipes for New Year's celebrations.
Celebrated for 15 days, Chinese New Year is like many holidays rolled into one. Performers in shimmering dragon costumes dance through the streets. Families gather to feast and shower children with money-filled "lucky" red envelopes. Homes undergo "spring" cleaning, romances blossom, and ancestors are remembered.
As a child, however, my favorite part of the holiday (aside from receiving those envelopes) was ogling my mother's black and gold lacquered candy tray. Ringed with eight compartments, it brimmed with sweets ranging from sesame brittle to slivers of candied melon and was a fixture in our house throughout the festival.
These days, although my mother is nearly 3,000 miles away, I still make sweets a part of my celebration. This year, I'm hosting a desserts party using recipes from The Sweet Spot, a book I coathored with chef Pichet Ong. His confections are basedRead More »from Modern Chinese Treats for the Lunar New Year