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04/14/2013
This luscious Indonesian dish, from a recipe in James Oseland's book Cradle of Flavor (W.W. Norton, 2006), is traditionally eaten with white rice, but it is also wonderful with crusty Italian bread.
Issue #156
03/31/2013
Ghanaian Local Flavor Katrina Moore
A visitor to Accra, Ghana, hunts down traditional Ghanaian food amid the global mishmash of pizza, Indian curry, Asian noodles that's found in most major cities.
Issue #155
03/31/2013
The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl.
Issue #155
03/14/2013
The recipe for these South Asian syrup-soaked confections comes from test kitchen assistant Sahar Siddiqi. The base for these is khoya, a rich curd made by reducing milk for several hours.
Issue #154
03/07/2013
The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun.
Issue #154
03/02/2013
An intense glaze both in flavor and color, matcha green tea enlivens plain cake or yeasted donuts.
Issue #154
02/24/2013
This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes.
Issue #154
02/24/2013
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Issue #154
02/24/2013
These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui.
Issue #154
02/24/2013
This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish.
Issue #154
02/24/2013
These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce.
Issue #154
02/24/2013
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Issue #154
02/24/2013
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
Issue #154
02/24/2013
The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles.
Issue #154
02/01/2013
We're nuts for this treat from Huang Fei Hong, a Chinese company that's taken a classic Sichuanese tableside condiment and reinterpreted it as the platonic ideal of a snack food.
Issue #153
02/01/2013
A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce.
Issue #153
01/21/2013
We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat.
Issue #153
01/17/2013
Pressure Cooker Nidhi Chaudhry
No South Asian kitchen is complete without a pressure cooker, the kind that comes with a bobbing weight on its lid and lets out five-second whistles as the food cooks.
Issue #153
12/24/2012
The variety and deliciousness of tsukemono, traditional Japanese pickles, are simply unparalleled.
Issue #153
12/17/2012
Soothing milk tea blends beautifully with the assertive flavors of coffee in this popular Hong Kong drink.
Issue #153
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