Recipe informationTotal Time1 hour 30 minutesIngredientsMeatballs:1 pound ground pork1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced1/4 cup chopped shallots2 tablespoons chopped fresh cilantro2 tablespoons fish sauce (such as nam pla or nuoc nam)2 garlic cloves, chopped1 tablespoon vegetable oil1 teaspoon sugar1/2 teaspoon ground white pepperDipping sauce and assembly:1 lemongrass stalk1/4
Steak Diane was born back when you really dressed up to go out to dinner and the “best” restaurants served “continental food” (i.e. European food, particularly French, Italian, and Spanish). Why Do They Call It Steak Diane? A flashy way of preparing steak that was all the rage in the 50s and 60s, the dish was
Prep time 20 minutes Cook time 2 hours makes About 12 sticks Author Notes I must have heard a dozen stories about the origins of City Chicken…Polish, German, Hungarian; made with minced meat and formed on a stick to resemble a chicken drumstick; cubes of pork on a stick; baked, fried; very popular in the
Makes about 3/4 Cup Sun Gold Butter Author Notes I only started eating tomatoes (and avocados) after I graduated college in 2009 (I know, I was missing out). I only truly discovered the deliciousness of a ripe tomato in August during the summer of 2012 when the boyfriend and I were living in the Hamptons
If you’re looking for a simple vegetable recipe for the grill, this Grilled Zucchini with Parmesan is it. We love how the zucchini gets charred from the grill grates and takes on a light smoky flavor without becoming mushy. The addition of the breadcrumb topping adds a whole other layer of flavor and texture: a
Crunchy dehydrated kale chips are addictive, yet great for you. They are a much healthier option than deep-fried potato chips, but they can be expensive to buy at the store. You can make them at home easily and cheaply with your food dehydrator. Raw food enthusiasts can use a low-temperature method that yields a raw
In a large enameled cast-iron casserole, cover the pork chunks with 1 inch of cold water (about 12 cups). Add the salt and bring to a boil over moderately high heat. Reduce the heat to moderate and simmer until the pork is tender, about 1 hour and 15 minutes. Using a slotted spoon, transfer the
Make the dumplings In a food processor, pulse the chives, ginger, garlic, soy sauce, rice wine, brown sugar, both sesame oils and 1 teaspoon of salt until finely chopped. Transfer to a large bowl; mix in the pork. Line a large baking sheet with parchment paper. Spoon about 1 tablespoon of the filling into the
