RecipeMuncher

  Due to the recent New York Times food section article about David Leong and Springfield-style Cashew Chicken, we're a hot commodity these days.  This past weekend, a reporter with Voice of America,  Suli Yi (my apologies if I have the first and surname backwards!), contacted me through the blog after reading my posts "Springfield-style Cashew Chicken"  and "Let Me Introduce Wing Yee Leong" for my reactions to cashew chicken  from the viewpoint of a writer, blogge (...)