About Ginger & Sesame

Ginger & Sesame is a food journal about Chinese seasonal cooking, written from an American kitchen.

Why this site exists

I grew up in a household where the menu shifted with the solar calendar. When the plum rains arrived in June, dinner turned light and steamed; when the first frost came, the clay pot came out and the soup simmered for hours. Nobody in my family called this "wellness" — it was just how the kitchen worked, knowledge passed from grandmother to mother to me.

When I moved to the United States, I kept cooking this way, but I had to translate: swap dried longan for dates I could actually find, adjust simmering times for a different cut of pork, explain to neighbors why I drink warm things in summer. This site is that translation, written down.

What you will find here

• Seasonal recipes — what Chinese home cooks make as the weather turns, and how to make it with US supermarket ingredients
• Ingredient guides — what goji berries, dried tangerine peel or lotus root actually taste like, and where to buy them
• Food culture — the "why" behind the table: congee for breakfast, tea through the seasons, what a birthday means on a Chinese menu

What you will not find

Health claims. I write about food, tradition and taste — not medicine. If a dish matters culturally, I will tell you that; I will not tell you it cures anything. See our medical disclaimer and editorial policy for how every article is written and reviewed.

Who writes it

Every article is written by Jack Chen. Read more about his background there, or get in touch with questions, corrections, or just to say hi.