Dim-Sum Leaves China: Recipes from State Bird Provisions

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I first ate dim sum in 1968 at Nom Wah, on Doyers Street in New York’s Chinatown. (The place is still there.) The appeal of the service style was immediate and tremendous — why couldn’t every meal be an uninterrupted stream of small, exotic dishes brought to you on a gleaming (or at least functional) cart? I’m quite sure that I said, either on that visit or one of the frequent ones that followed, “Someone needs to do this with non-Chinese food.”

Tasting menus and tapas bars came close, but nothing quite captured the spirit of the dim-sum cart. Until last year, when State Bird Provisions opened on Fillmore Street in San Francisco.

Read the rest of this article and get the recipes here.

Roasted or Grilled Asparagus

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Makes: 4 servings

Time: 30 minutes

Asparagus are terrific when blasted with high heat; if you haven’t had them browned, you’re in for a new treat. If you have a grill going, you should really try grilling them; thick spears, especially, are wonderful this way (thin ones are good too, but you have to be especially careful not to let them fall through the grill grates). If the grill is not on, roast them. They’re amazing this way, especially with butter. Recipe from How to Cook Everything Vegetarian.

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