Eddie Huang has returned to New York after time in Taiwan and L.A., now hosting a podcast with his wife, Natashia Blanca. Embracing olive oil from her family's harvest in Greece, he creatively melds Mediterranean influences into Chinese cuisine. This led him to develop new cooking techniques for his upcoming summer pop-up, Gazebo, where he showcases dishes like grilled skate wing simmered in a unique sauce. Huang's innovative approach reflects his evolving culinary journey and family life, blending personal and professional elements.
Her mom would send a big container, maybe a ten-gallon container, of olive oil, and I was like, What am I going to do with this? I don't cook Mediterranean food.
To work with the oil's low smoke point, he had to rethink some classic heat-blasted Chinese recipes, so he developed new techniques...
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