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Andrew Chase

Andrew Chase
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After studying at Columbia University in New York City, Andrew Chase honed his culinary skills working at restaurants in Taipei, Hong Kong, Manila, and Shanghai. He is well known and admired for his Asian-inspired cooking.

Andrew Chase
Andrew's Featured Recipe
Chicken and Vegetable Salad with Chinese Sesame Sauce

Click here for recipe

Andrew Chase began cooking as a child, during which time he had an exceptional mentor. Charles Banino, executive chef of the Ritz Carlton Hotel in Paris and Boston, was a family friend and frequent visitor in his parents’ home.

 

Today Andrew’s kitchen philosophy is the passionate – but exquisitely simple – credo of a true food and wine lover: “Find the best seasonal ingredients, inspire your cooking with fresh ideas, enjoy the cooking process, and share the results with friends and family. And take two sips of good wine between every bite.”

 

Andrew currently works for Homemakers and Canadian Living magazines and used to be  associate food editor and wine writer for Canadian Living. He is also a contributor to Gastronomica (UCLA) and is the author of The Asian Bistro Cookbook, The Blender Bible, 400 Blender Cocktails, and 200 Best Ice Pops. From 1999 to 2001, he wrote a food column for the Toronto Star newspaper.

 

From 1989 until 2000, Andrew was chef, proprietor and sommelier at a number of restaurants in Toronto specializing in pan-Asian cuisine, including Berkeley Café, Café Asia, which was named one of the top four restaurants in the city by Toronto Life Magazine, and Youki Asian Bar and Bistro, which was listed among the top 20 restaurants in Canada in Where to Eat In Canada, and highly recommended by Germany’s Fizz and the United State’s Zagat’s Survey.

 

Andrew was educated at Columbia University and graduated with a degree in art history and Chinese  language). He studied at National Taiwan University in Taipei, where he earned a masters degree in  Chinese and Buddhist philosophy.

 

Andrew lives in Toronto, Canada, where he moved in 1988.

 

Latest Recipes

Peking Savory Fried Cornish Hens

This dish might seem a bit complicated after all, the chicken is marinated, steamed and then fried but this time-honored Chinese meth...

(1 Votes)

Korean Sweet Pickled Radish

This is a refreshing relish with a pretty color that can accompany almost any dish.

(1 Votes)

Chicken and Vegetable Salad with Chinese Sesame Sauce

This Chicken and Vegetable Salad with Chinese Sesame Sauce is a colorful Asian salad recipe that can be enjoyed at any meal. Chicken breast here is what adds a protein element, but you could easily substitute it for tofu if you're looking for a vegetarian salad recipe. Loaded with vegetables such as cucumbers, bell peppers, and radishes, and paired with a light vinaigrette dressing, this healthy salad is a great way to enjoy Chinese food while watching your waistline! You can't miss with this vegetable salad - it combines the flavors of restaurant-style Chinese food recipes while delivering a blast of nutrition.

(1 Votes)

Quick Cream Cheese Dips

You’re short on time and guests are arriving. The blender to the rescue with these quick dips!

(1 Votes)

Quick Hummus

Hummus is a popular chickpea dip for pita bread and vegetable crudités.

(1 Votes)

Buttermilk Dressing

Try this delicious low-calorie salad dressing drizzled on hard-cooked eggs or pasta salad.

(1 Votes)

Hollandaise Sauce

Fresh homemade hollandaise sauce on blanched asparagus is heaven on a plate. Topping simple steamed broccoli or cauliflower, this egg-ric...

(1 Votes)

Aioli

Use aioli for fish, boiled meats, boiled potatoes or beets, or as a dip for vegetable crudités. For an even more garlicky aioli, add up t...

(1 Votes)

Pesto

Makes about 1 cup (250 mL)

(1 Votes)

Summer Smoothie

(1 Votes)

Creamy Coffee Slushy

The stronger your coffee, the better the slushy.

(1 Votes)

Bananarama

(1 Votes)

Asian Gazpacho

When tomatoes are ripe and plentiful and the weather is still warm, a cold tomato-based soup is wonderfully refreshing. But few Asian cou...

(1 Votes)

Fresh Vegetable Spring Rolls with Filipino Garlic Sauce

Most Southeast Asian countries have a version of fresh spring rolls. Filipinos have adapted the original Fukien unfried spring rolls (lun...

(1 Votes)

Taiwanese Seafood Paella

I was served this wonderful seafood and rice dish at a catered outdoor 20-course seafood banquet at the seaside cottage of an old wealthy...

(1 Votes)

Grilled Salmon with Ginger and Green Onion Relish

The ginger and green onion relish is based on a Chinese sauce for chicken. Chinese seldom grill fish, except in Taiwan where it is a vest...

(1 Votes)

Thai Grilled Chicken Wings

The fragrant marinade and glaze exemplifies the traditional Thai blend of spicy, sweet, savory and sour in one dish. Marinated wings are ...

(1 Votes)

Filipino Turmeric-Scented Pork Stew

Another simple homestyle dish from the northern part of the Philippines, this vinegar-based stew has an unusual, delicate flavor and a pl...

(1 Votes)

Crispy Rice Vermicelli with Seafood in Coconut Sauce

Here we cook a mix of seafood in a traditional Filipino coconut sauce and pour it over crispy, deep-fried rice vermicelli. Some of the no...

(1 Votes)

Chinese Braised Mixed Mushroom Noodles

This recipe is based on Chinese vegetarian mushroom dishes. Traditional Chinese vegetarian fare for religious Buddhists includes no garli...

(1 Votes)

Chinese Spicy Pickled Napa Cabbage

This is a famous pickle from northern China. The spiced Napa cabbage is soured naturally at room temperature; it will continue to sour sl...

(1 Votes)

Thai Cucumber Relish

This is a simple relish, traditionally served with satays and fried foods.

(1 Votes)

Banana and Chocolate Spring Rolls

This dessert is inspired by a snack sold from street stalls everywhere in the Philippines. It is a simple dish that goes very well with i...

(1 Votes)

Sweet Cherry and Currant Ice Pops

Sweet cherries share the same season as white and red currants, and the tartness of currants adds considerable depth to the sweet cherry ...

(1 Votes)

Raspberry Meringue Ice Pops

Italian meringue is a cooked meringue, which has a thick, silky texture. It is often used as a base for European-style sorbets, but here ...

(1 Votes)

Pomegranate Berry Ice Pops

Pomegranate juice makes a wonderful base for strong-flavored berries such as wild blueberries or raspberries. The result is an intensely ...

(1 Votes)

Coconut Ice Pops

Coconut milk - the juice extracted from grated mature coconut flesh mixed with water - has a natural affinity with palm sugar, which is m...

(1 Votes)

Fudge Ice Pops

These ice pops are rich and chocolate-fudgy, definitely a step up from the commercial treat, but they still retain the youthful spirit of...

(1 Votes)

Avocado Ice Pops

In Mexico and other parts of Central America, avocados are sometimes used in sweets. This use certainly won’t seem strange to Filipino, V...

(1 Votes)

Traditional Kulfi Ice Pops

This is the traditional way to make kulfi, India’s version of ice cream pops: from concentrated milk that has been cooked down to about a...

(1 Votes)

Strawberry Lassi Ice Pops

Honey and a touch of black pepper flavor these lassi-inspired ice pops.

(1 Votes)

Margarita Ice Pops

This frozen Margarita is a true classic.

(1 Votes)
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