Makes about 2 cups Author Notes I began experimenting with homemade Sriracha two summers ago after discovering Joshua Bousel’s recipe on Serious Eats (http://www.seriouseats…). The first batch, while tasty in its own right, was bright and in-your-face hot, and missing the earthiness of the beloved Huy Fong version. I spent the rest of my summer…
Serves 4 to 5 Author Notes These really delicious potatoes are adapted from a recipe for Asiago Potatoes that I found in the May 2008 issue of the now extinct “Gourmet” magazine. The first time that I made the original recipe, everyone adored it. Also, by the way, I served the potatoes with another favorite…
Ingredients125g pack cooked chestnuts6 juniper berries, squashed1 tbsp sunflower oil, plus extra for greasing1 onion, chopped140g fennel, chopped2 tsp fresh thyme leaves2 tsp orange zest125ml orange juice50g wholemeal breadcrumb25g ground almond50ml white wine1 egg, beatenFor the cranberry relish140g fresh or frozen cranberry65g granulated sugar1 orange, segmentedMethodSTEP 1Place the chestnuts and berries in a small pan,…
Ah-Hing’s Eggplant Recipe In 1985, I moved with my family to Hong Kong because of my father’s job. It was a life-changing five-year experience that I will be grateful for forever – one that would irreversibly change my outook on the world, and food. The person who perhaps most impacted my view of food on…
At most Thai joints, the papaya salad is rarely one of the more memorable plates. Swimming in a cloyingly sugary dressing or wilted beyond recognition, these sub-par salads do nothing to showcase the vibrancy of a truly exemplary Green Papaya Salad. To experience the salad the way it’s meant to be enjoyed, we turn to…
Ingredients2 tbsp olive oil, plus a little extra for drizzling500g carrot, halved and cut into chunks400g can chickpea, drained and rinsed2 tsp ground cuminjuice ½ lemon1 tbsp clear honeysmall bunch mint, chopped2 big handfuls spinach100g bag shelled pistachio, roughly chopped200g pack feta cheese, crumbledMethodSTEP 1Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the…
Photo by appetitesanonymous Makes 8 tacos Author Notes Vegetarian and gluten-free chipotle “pulled pork” jackfruit tacos with simple four ingredient guacamole and tangy lemon orange crema. Jackfruit is my favorite meat substitute! Its super fibrous and starchy flesh soaks up whatever flavor you want creating a delicious and flavorful vegetarian “meat” option. Jackfruit is definitely…
This image courtesy of Joseph DeLeo The French love their mustards, and they make them in a wide variety of flavors. One of our favorites is a red pepper and tarragon blend, which makes a perfect condiment for picnic food like the poached salmon or sliced filet of beef. Don’t forget to try it spread…
