Photo by James Ransom Prep time 15 minutes Cook time 2 minutes Makes 1 1/2 to 2 cups Author Notes Despite what you may have heard, carrot greens are not poisonous. And all you have to do to take them from unruly to proper salad is to give them a blanch—aka a dunk in boiling…
Cucumber Pomegranate Salsa Make a delicious salsa of cucumbers and pomegranate to top on fish or poultry. The salsa can also serve as a simple dip with chips. It’s a super simple recipe that can get done in minutes if you use your BLACK+DECKER Performance Food Processor. 1 cucumber, peeled 1/2 mango, peeled 1 pomegranate, seeded…
1/4 cup canola or vegetable oil 12 medium cloves garlic, minced (about 4 tablespoons) 1/4 cup roasted sesame oil 2 red Thai bird chiles, finely minced 6 tablespoons toasted sesame seeds 1 teaspoon sugar Kosher salt Combine canola oil and 10 cloves minced garlic in a small saucepan and cook over medium-low heat, stirring, until it starts to…
by Liren Baker on June 03, 2013 updated June 21, 2021 | 13 Comments This post may contain affiliate links. Please see Affiliate Disclosure in my Terms of Service. Barramundi Fish in Tamarind Broth (Sinigang na Isda) is a Filipino inspired fish soup with rich flavors of barramundi and a tamarind base. Barramundi Fish in…
Notes: Make sure to have all of your ingredients prepped and ready to go before starting to cook. Rice sticks can be found in the Asian food aisle in most major markets. If you don’t have palm sugar, light brown sugar can be substituted. Tamarind can be found in your local Asian/Indian market. It usually…
Easy Shrimp Pad Thai Shrimp pad thai has always been a favorite delivery/takeout food item — it’s just always seemed a little too complicated, too involved a dish for me to attempt a homemade version. But in the spirit of pushing the boundaries of my cooking comfort zone, I decided to take a stab at…
Green Papaya Salad With Candied Tamarind Vinaigrette This is one of my favorite street foods — in Bangkok, where I first tasted this dish, they toss in fresh crab, shell and all. It’s a completely transporting experience: As you eat the salad you stumble on pieces of shell, their crevices filled with bright, tangy vinaigrette…
“Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make it that much more addictive.” —Alison Roman, senior associate food editorIngredientsMakes 4 servings3 tablespoons vegetable oil2 tablespoons fresh lime juice2 teaspoons fish sauce6 celery stalks, thinly sliced on a diagonal3 thinly sliced scallions1 thinly sliced red chile, such…
Ingredients:2 cups coconut milk¼ cup Panang curry paste (available at Indian Foods Company)1½ lbs. boneless skinless chicken breasts, cut crosswise into ¼″-thick slices3 tbsp. fish sauce (available at Pacific Rim Gourmet)2 tbsp. dark-brown sugar2 cups chicken stockKosher salt and freshly ground black pepper, to taste4 kaffir lime leaves, sliced thin (available at Grocery Thai)4 sprigs…
