Closet Cooking (1)
Jamie Oliver (1)
Backyard BBQ (4)
Executive chef Pui Wing Hui's sweet red chile and miso sauce bathes these fried chicken wings served at the Mansion at MGM Grand in Las Vegas.
Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania.
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
Whole pickled tomatoes are a perennial favorite in Russia.
A short fermentation period yields sauerkraut that is zingy and effervescent.
Very large, firm daikon radishes are the best for making this classic kimchi.
Crisp cucumbers are stuffed with carrots, chives, Asian pear, pine nuts, and seasoning in this kimchi.
This light-tasting kimchi is sometimes served with flavorful garnishes, such as pomegranate seeds, and a little of the brine solution in which it’s pickled.
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
Marinating turnips in salted yogurt draws out their excess moisture.
At the China Club, bo cai—Chinese spinach, which is similar to conventional spinach—is used for this recipe.
In China's Sichuan province, noodles are sold not only at shops and stands, but literally on the streets.
This Mexican favorite is a crunchy, vinegary salad of mixed vegetables.
Khlea is a type of Moroccan preserved dried meat—a sort of North African confit.
The peppery taste of the chanterelles holds ups well against the intense flavor of the vinegar and spices.