With hints of fennel and also a spicy note, like cinnamon, shiso adds complexity to a classic, cooling mint tea. Look for green shiso leaf in Asian markets or at your local greenmarket. 15 small sprigs fresh mint, plus more for garnish if desired 5 sprigs fresh shiso, plus more for garnish if desired 4…
How To Make spicy mango chutney 1First, measure out your spices and place all together in a small bowl EXCEPT for bay leaves, salt, and whole cloves. You can tie the bayleaves and cloves in some cheesecloth for ease of removal or you can fish them out of the cooked mango mixture individually. 2Place peeled…
Photo by Bobbi Lin Makes 4 servings Author Notes If you’ve been looking for a way to get more texture and crispiness out of your tofu, this is the recipe for you. A crunchy almond coating makes these snack-worthy (but also main dish worthy) triangles stand up to baking or pan searing and emerge with…
I love a good tuna sandwich, and I make them at home all of the time. I always buy the fanciest imported Italian tuna packed in olive oil, usually the one that comes in the best looking can. Some mayo, chopped capers, and olives and it’s done and delicious. I never spent a considerable amount…
How To Make chicken makhani- bone-in-thighs 1In medium sauce pan over medium heat heat 1 tablespoon of your peanut oil and saute your shallots and onions until just translucent. 2Stir in lemon juice, garlic/ginger paste, 1 teaspoon of garam masala, butter, cumin, chilli powder and bay leaf. Stir for 1 minute. 3Pour in tomato puree…
Want to cook clams without their shells but don’t know how to shuck them? This freezer method is the perfect solution, and requires no special knife- or shucking-skills. 13 1/3 cups (3000g) water 5 tablespoons (90g) fine sea salt 50 littleneck clams, rinsed In a large bowl, combine water and salt and stir until salt…
Every October as kids, we loved to go pumpkin picking and buy fresh pumpkins. Our grandmother would take the pumpkin flesh and bake it in the oven with a little cinnamon and sugar, and then we’d stick it in the blender, puree it, and use it for baking. We’d bake pumpkin bread, pumpkin cake, and…
