Ingredients:1.5 pounds baby potatoes (white or red)2 tablespoons olive oil3/4 teaspoon fine sea salt1/2 teaspoon five spice powder (homemade five spice powder works better)1/2 teaspoon freshly ground black pepper6 big garlic cloves, minced2 teaspoons minced chive (or green onion) for garnish
“Delicious and intriguing. Prep time does not include marination time, so allow time for that.” Ready In: 55mins Ingredients: 13 2 lbs boneless pork loin 1⁄2 teaspoon red food coloring 1 tablespoon fish sauce 1 tablespoon soy sauce 2 tablespoons hoisin sauce 1 tablespoon dry sherry 1 tablespoon brown sugar 3 cloves garlic, minced 1
Ingredients:1 Pkg Rice wrappers3/4 cup Shrimp or Chicken1/2 cup Basil ; Chopped1/4 cup Carrot ; Shredded3 Tbsp Soy sauce1 Tbsp Rice vinegar1 tsp Brown sugar1 cup Vermicelli rice noodles1-2 cups Bean sprouts ; Optional as is a food safety risk uncooked1/2 cup Fresh Coriander ; Chopped3-4 Spring onions
Edward Lee, chef at 610 Magnolia in Louisville, Kentucky, is an Asian-flavor investigator: He seeks out different Asian cuisines to inspire his own recipes, like this quick and fiery Thai-inspired curry served over a bowl of shredded greens. “The crisp freshness is delicious with the richness of the curry,” he says. For even more crunch
In a large frying pan, heat 2 tablespoons of the oil over medium heat. Add onions, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until onions are well browned, about 35 minutes. Remove onions from the pan and transfer to a serving platter or individual plates. In the same
Photo by Julia Gartland Prop Stylist: Suzie Myers Food Stylist: Yossy Arefi Prep time 35 minutes Cook time 45 minutes Serves 4 to 6 Author Notes Daab chingri—or literally, shrimp cooked in coconut—is a celebration of Bengali cuisine. Made with ingredients quintessential to coastal Bangladesh and eastern India, this dish is dubiously simple to make.
Photo by chicagotribune.com Cook time 1 hour Serves 4 Author Notes This recipe started off completely by accident! I was making homemade momo (Nepalese dumplings) from Jyoti Pathak’s tasty recipe, when I ran out of wrappers with quite a bit of filling left. Not wanting to waste food, I dumped it in a meatloaf pan.
Photo by Kyle Bienvenu Prep time 30 minutes Cook time 1 hour Serves 6 smaller servings or 3 very large ones Author Notes Chicken and rice is a soulful combination, with rich traditions all over the world. I love a one-pot meal, and there are lots of good ways to cook chicken and rice together.
Photo by Linda Xiao Makes 12 3-inch biscuits Author Notes If you are gluten-free, and as fussy as Maya Klein (my genius coauthor of Flavor Flours, from which this recipe is excerpted—check out the book for more uses and variations!) and I, you might be interested in some of the details of our biscuit testing.
