Photo by Amelia Lundy Serves 4 Author Notes Bison (or Buffalo) is a sustainable alternative to beef, as bison don’t graze nearly as intensely as cattle and, since they are native to North America, are adapted to the American climate and natural food sources. This means less land and energy needed for shelter/heating and we…
Serves 6 or 3 hungry ones! Author Notes I always keep an eye out for interesting recipes wherever I go. We have in California a wonderful organic supermarket Bristol Farms, which releases a new issue of their magazine with recipes each season from different chefs. I pick up one every chance I have. The recipe…
Photo by Linda Xiao Serves 4 Author Notes Described by many fans as foundation of Indian Chinese cooking, Vegetable Manchurian is a spicy, hot, sour, intensely satisfying dish. Probably one of the rare, sumptuous dishes that leaves me so satiated and content, I crave for a dessert. —Annada Rathi Test Kitchen-Approved Ingredients For the Manchurian…
Serves 2-4 Author Notes As a paleo, gluten-free (and sometimes vegan) foodie, I find it difficult to find lower calorie options of my favorite foods. Pad thai is a worldwide love for many, so I found a way to take a higher calorie dish filled with loaded oils and carbs and condensed it into a…
If you take away only one lesson from this week’s worth of recipes from Bangkok Street Food by Tom Vandenberghe and Eva Verplaetse it should be that fish sauce is a truly magical ingredient, with the ability to add a deep level of savoriness to anything it touches, even fried chicken. By adding a few…
Photo by Ambra Torelli Serves 2 Author Notes If you have been following me on Instagram or Facebook for a while, you know that Mango Sticky Rice is one of my favorite sweets ever. And this is especially true when you can turn this naturally gluten free dessert in a healthy gluten free recipe!! Read…
Serves 10 Author Notes I started making this stew last winter, and fell in love instantly with its irresistible combination of spices and textures. The original recipe that I found was for a soup, and only called for chicken and sweet potatoes which was good, but after making it a few times, I decided that…
Infused with galangal, this tom kha gai is light and creamy. Why It Works A galangal-infused stock puts the essential flavor of the soup front and center.Adding aromatics in stages creates a broth with layered flavors.Making the soup with chicken stock and coconut cream creates a broth that’s both light and creamy. Tom kha gai,…
Photo by Julia Gartland. Prop Stylist: Amanda Widis. Food Stylist: Anna Billingskog. Prep time 2 minutes Cook time 25 minutes Makes about 1/4 cup Author Notes In Isan, a region in northeast Thailand, “zab” is used to describe a Captain Falcon–strength jolt of flavor to the mouth. Toasted and ground sticky rice (khao khua) is…
