4.0 (825) Add your rating & review The name says it all for these thin, super-crisp snacks from Vietnamese-food expert and former F&W Test Kitchen supervisor Marcia Kiesel. The pancakes, studded with pork, shrimp and mushrooms and folded around raw bean sprouts, represent everything we love about Southeast Asian cuisine—simultaneously hot and crisp, cold and
Pad Thai, also called kway teow pad Thai (meaning “Thai-style stir-fried rice noodles”), is customized in endless ways by street food vendors, restaurateurs, and home cooks all over the world. But at the heart of this beloved Thai noodle dish is a delectably sweet, salty, and sour sauce that’s seasoned with fish sauce, sugar, tamarind
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure. Creamy, naturally sweet, baby pear puree is a healthy, wholesome first food for your baby. Pears are a stage one baby food that most babies enjoy on the first bite. This easy, homemade puree is an
Years ago, while appearing with the Royal Shakespeare Co. in London, I had a week off and decided a treat was in order. Charlie, my other half, met me in London, and we took a ridiculously cheap flight to Italy. Of course Venice was on the agenda, and especially a restaurant recommended by all of
Photo by Kristina Cho Prep time 20 minutes Cook time 15 minutes makes 10 Author Notes I called these Pau Pau’s Cupcakes growing up. She only makes them for Chinese New Year, but I look forward to the tall, blossoming cake all year long. Fa gao is also sometimes called “prosperity cake,” because the bigger
Makes 12-15 burgers Author Notes One of the things about cooking at home that I’ve come to really enjoy is making packaged or restaurant foods at home. It’s such an accomplishment to make something that may seem daunting at first, because it’s ‘processed’ and made by machines. In many cases, it’s much easier than you’d
Photo by James Ransom Serves 4 Author Notes There’s so much I miss about my old Brooklyn neighborhood, but the fresh air, forests, and snow-filled landscape of my new home nestled in the Catskill mountains have had a very calming and healing effect on my family. Still, my taste buds long for some of my
“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editorIngredients1orange2cups fresh cranberries, plus 2 Tbsp. sliced fresh cranberries½cup sugar1½tablespoon chopped fresh ginger1packet gelatinPreparationStep 1Peel orange; save flesh for another use (or eat!). Simmer peel, cranberries, sugar, ginger, and 2 cups water in a large saucepan until cranberries split and liquid
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Ingredients:* • 2 tbsp tamarind paste (available at asian east indian food store)* • 2 tb pineapple juice* • 1 tbsp tamari* • 2 tb fresh lime juice* • 3 tbsp sugar or honey* lime wedge for servingInstructions:Either soak noodles in cold water for 1 hour to soften, or soak in boiling water for 10