Photo by Alexandra Stafford Serves 2 to 3 Author Notes Adapted from Andie Mitchell’s Eating in the Middle, this one combines two loves: Thai food and cabbage. A few notes on changes from the original recipe: I’ve added a tablespoon of lime juice to the sauce and I use water as opposed to stock, so…
Why It Works Cooking the fish with scallions and ginger infuses it with a fresh, clean flavor.Cooking fermented beans and garlic while steamed fish rests allows fish to come to proper temperature before serving (it shouldn’t be piping hot). Food served during the Chinese Lunar New Year is full of symbolism. A platter of citrus…
Makes approximately 3 1/2 dozen Author Notes This recipe is (barely) adapted from Everyday Food (http://www.marthastewart…). These cookies take a little bit of time to put together, but they’re well worth the effort. Adding a little bit of orange zest makes them even better. This recipe yields a lot of cookies, but any extras will…
Butternut Squash And Sage Latkes With Maple Mascarpone These latkes are easy to make, have a beautiful orange color from the butternut squash, and just a hint of sweetness from the maple syrup-spiked mascarpone. 1 pound medium butternut squash, trimmed, peeled, and shredded coarsely in a food processor 1 pound russet potatoes, peeled and shredded…
Photo by Georgia Leaker Serves 8-10 Author Notes This is a spin on a classic veggie quiche that came about when I attempted to follow the instructions of a more elaborate quiche dish in an Australian food magazine. After realising that the arrangement (which was intended to look a bit like a blooming rose) wasn’t…
Thinly sliced pork shoulder gets marinated, put on a stick, grilled, and brushed with coconut cream. These skewers will have you forget all about sad takeout satay. Why It Works Thinly slicing pork shoulder allows the meat to pick up flavor from the punchy marinade, and speeds up cooking time.Setting up a charcoal grill just…
Za’atar, a Middle Eastern spice mixture most often made with sumac (a tart spice), sesame seeds, thyme, and oregano, gets a new starring role as a flavor for homemade potato chips. Best of all, it’s incredibly easy: just sprinkle store-bought za-atar on the freshly fried chips and you’re all set. Note: It’s important that the…
Classic Chinese take-out, made in your own kitchen. Why It Works A balanced sauce has plenty of vinegary kick to balance out the cloying sweetness that most restaurant versions have.Cooking the aromatics for the sauce at a lower temperature lets their flavors develop without having to superheat your wok or skillet.Adding vodka to the chicken…
