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Prepared Fish Sauce
This is an easy way to temper the pungency of prahok, or fermented fish; the aroma remains strong, but the flavor becomes subtle.
Cured Beef Salad
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.
Ground Pork and Chiles
The name means “fermented fish with coconut milk”, but Americans may find this dish more reminiscent of chili—even though it is served as a condiment with rice and vegetables.
Soup with Fish, Coconut Milk, and Bamboo Shoots
This is a variation of the bamboo shoot soup popular in Cambodia.
Spicy Broiled Freshwater Prawns
Bakong, which are prawns common in the Tonlé Sap and Mekong rivers, are typically grilled. This recipe, served with a kroeung, or sauce, is an elaboration on the traditional preparation.
Deep-Fried Pomfret with Kampot Sauce
In Cambodia the dishes include a variety of fish sauces like in this recipe for fried pomfrets.
Double-frying is the secret of both perfect french fries and beautiful pommes soufflées. Just the cuts and varying oil temperatures make them different.
In Spain, potatoes are often boiled to cook the interior before being fried in olive oil.
Farfalle with Wild Mushroom and Tomato Sauce
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
Shredded Chicken with Chiles
Based on a combination of Spanish and indigenous Peruvian techniques and ingredients, this classic Peruvian stew was eagerly anticipated weekday fare in the author's childhood home.
Sweet Sausage and Broccoli Rabe with Cranberry Beans
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe.
This recipe is the perfect example of how to properly cook fresh cod: quickly, gently, and simply.
Roasted Pork Chops with Prune-Stuffed Apples
Pork is a versatile meat, but we prefer to cook it simply—as in this recipe.
Crayfish and Vegetable Chowder
In Peru, this elegant soup is made with camarones, freshwater crayfish found in small rivers and irrigation ditches. American freshwater crayfish or fresh shrimp may be substituted.
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