Advertisement Directions Instructions Checklist Step 1 Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and steam until tender, 6 to 8 minutes. Set the potatoes aside. Dry the pot. Advertisement Step 2 Heat oil in the pot over medium-high heat. Add onion and…
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When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New Year’s and for birthday celebrations. As the dough fries, it expands, so the Chinese believe if you eat Sesame…
Scallion pancakes are definitely in that category of “easier-to-make-than-you-think” foods. All those flaky layers point towards hours of work and folding (like homemade croissants or puff pastry), but in reality these babies can come together in no time. Diana Kuan’s scallion pancakes in The Chinese Takeout Cookbook are a prime example. A simple dough of…
Serves 4 Author Notes Like many soy foods, tofu (or curd bean) originated in China. Legend talks it was accidentally discovered about 2000 years ago during the Han Dynasty when some cooker curdled soy milk with nigari seaweed. Being a staple food in Thai and Chinese cuisine, tofu has become popular among Western nations ever…
Hoosier favorite has all of the wonderful creaminess of a perfect custard without all the fuss. Why It Works The pie crust and filling are baked together so there’s no risk of a lumpy, bumpy crust.The flour-thickened filling only requires a bit of stirring to cook up to a rich, creamy, and jiggle-free consistency.This cozy,…
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,…
Two ingredients and 15 minutes are all you need to make a spicy, full-flavored mustard. Why It Works Mixing mustard as needed 15 minutes before serving yields an intense, mouth-scorching condiment.You can preserve the sauce by refrigerating it at its peak or adding a little vinegar to stabilize it. Out of all of the Chinese-American…
It was a frigid Saturday in New York when seven chefs gathered in the back room at Jimmy’s No. 43 to unveil their steaming pots of the French countryside comfort food, cassoulet. A fluid stream of Greenmarket supporters sampled each one throughout the afternoon until pretty much every bean was scooped up. Asked to vote…
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