Scott Phillips Yield: Yields about 4-1/2 cups, enough for 1-1/4 to 1-1/2 pounds of pasta. Servings: six to eight. Gently toss fresh or dried pasta with this ragù the Italian way, ladling it in gradually so it evenly coats the noodles but doesn’t overwhelm or saturate them. Ingredients 2 Tbs. unsalted butter 2 Tbs. extra-virgin…
This image courtesy of Joseph DeLeo Curry and coconut, star anise and saffron—here is a recipe that demonstrates the powerful union of Caribbean and Asian food so often found in New World cuisine. The coconut milk’s richness inclines me toward a simple starch accompament. I often serve it with basic white rice NotesRecommended wine: An…
Perfect Friday night food, a warming low fat prawn curry ready in just 20 minutesIngredients:1 tbsp vegetable oil1 onion, chopped1 tsp fresh root ginger1-2 tsp Thai red curry paste (we used Sharwood’s)400g can chopped tomatoes50g sachet coconut cream400g raw frozen prawnscoriander, chopped, to serve (optional)Instructions:Heat the oil in a medium saucepan. Tip in the onion…
This image courtesy of Frankie Frankeny This recipe is a great example of bistro cooking, Spanish style. Chefs don’t always work with the rarest, most expensive foods. They are also specialists in coaxing the most flavor from cuts of inexpensive poultry and meat. Roasting the meat on the bone is one way, and though an…
Test Kitchen-Approved Author Notes: I grew up eating fish cakes at least once a week. And now, it is still my go to weeknight dinner when I can’t think of anything else to make. It’s rather easy and always delicious. I frequently make my salmon cakes with a Thai curry spiced dipping sauce, but this…
[Photographs: Chichi Wang] The current obsession with ramps, those wild leeks that go for a premium in farmers’ markets and gourmet food stores, had me thinking about my own favorite garlick-y, leek-y vegetable: Chinese chives, or jiu cai. Though Chinese chives resemble the more recognizable chives used as herbs, the former are substantial and leafy,…
Each week Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! On the commute to work a couple weeks ago, my co-worker and I were lamenting that for each excellent Chinese restaurant in the city, there had to be at least ten horrible ones–and there’s hardly…
Delicious crab dip with lump crab meat, sour cream, mayonnaise, shallots, dill, lemon zest, white wine vinegar, and Worcestershire sauce. Photography Credit: Elise Bauer Winter is fresh crab season here in Northern California. When our local Whole Foods gets in a shipment, we’re first in line for the biggest (more than 2 lbs) fresh, cooked…
Thai red curry paste, unsweetened coconut milk, and fish sauce are available in the Asian foods section of most supermarkets. Serve this curry over steamed jasmine rice.Ingredients:3 large limes1 tablespoon vegetable oil1 cup chopped shallots1 large red bell pepper, cut into 1/2-to 3/4-inch dice1 1/2 tablespoons minced peeled fresh ginger2 1/2 teaspoons Thai red curry…
Usually used on pork, the Chinese barbecue marinade called char siu gives a haunting sweetness to these chops, which are delicious with steamed bok choy. Ask your butcher to french (trim) the lamb chops for you.Ingredients:3 tablespoons hoisin sauce*3 tablespoons soy sauce2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry1 tablespoon sugar1 teaspoon Chinese…