I was never quite happy with the hummus and baba ganoush coming out of my kitchen until I decided to take tahini into my own hands. Making it is actually really simple. I’ve never looked back to the bottled stuff. Tahini is a paste of Middle Eastern origin made from grinding sesame seeds and oil…
Vegan Chinese steamed buns filled with juicy simmered daikon and shiitake mushrooms along with a spicy mayonnaise and pickled mung bean sprouts. Note: Mirin is a sweet Japanese rice wine that can be found in most supermarkets or Asian grocers. If unavailable, substitute an extra quarter cup of sake and sugar. 1 (6-inch) piece daikon…
This image courtesy of Shutterstock Spoon it, smear it, spread it on bread: there isn’t a wrong way to eat gianduja, the Italian blended spread of toasted hazelnuts and rich chocolate. Essentially, you make your own chocolate sauce and your own hazelnut butter, and then combine the two. Unlike the popular commercial brand Nutella, a…
Photo by FatLadFood Serves 2 Author Notes If I told you myself and the lady went vegetarian for a month, you’d believe me, right? Its true, we did and one of the lessons from this change was that all food is tasty, especially my Brocolli & Red Onion Pizza. So recently, doing research into Pizza…
Make four days prior to assembling joong. Learn more about joong here. 1/2 pound boneless pork belly, rind removed 1/2 cup kosher salt Rinse belly under cold running water and pat dry with paper towels. Rub salt into pork, coating every surface. Place in heavy-duty zipper-lock bag and allow to cure for at least four…
Why It Works Dutch cocoa and dark chocolate create a filling that’s rich, thick, and intense.Holding the custard at a boil denatures a starch-dissolving enzyme found in egg yolks for a no-weep filling.Topping the custard while warm streamlines the cooling process while also making it easier to raise the core temperature of the meringue, but…
Photo by Bobbi Lin Makes about 40 Author Notes This is a great, simple hors d’oeuvre to throw together for last-minute entertaining. —Merrill Stubbs Test Kitchen Notes This recipe is featured in our video series One Host, Two Ways, brought to you by our friends at Basil Hayden®—we love to serve it with a Bourbon…
