A good recipe should stand the test of time. This one is from the November 1973 issue of Sunset magazine. I receive the issue after going to a special luncheon at Sunset to honor the incredible career of its storied food editor, Jerry Anne Di Vecchio. She had created the position and held it for 50 years, impacting what people all over the western United States cooked.
The magazine informed and inspired cooks to develop a multicultural perspective on food because there was diversity in the American West. Sunset ran a lot of Asian recipes. Asian have historically settled in large numbers in the region and cultural ties across the Pacific run deep. On staff at Sunset for decades was Linda Lau Anusasanan, who eventually wrote The Hakka Cookbook, a wonderful work full of insights about Hakka Chinese people and their recipes.
At the Les Dames d'Escoffier luncheon, we each received complimentary vintage issues, and when I began flipping through the one I got, the first page I landed on contained a recipe for “Chinese onion cakes”. Nowadays, they're called Chinese green onion or Chinese scallion pancakes, a savory snack, sometimes found on dim sum menus. They’re part of the vast family of Chinese bing –-cakes, dumplings, pancakes and other doughy morsels, which developed over 2000 years ago. It's an ancient food.