Makes 12 servings Ingredients 1 cup almonds 1 cup smoked almonds 1/2 cup golden flaxseeds 2 tablespoons coriander seeds 2 tablespoons tamari or soy sauce 1 tablespoon agave nectar 1 1/2 cup water, or as needed, divided use Kosher salt, as needed Micro herbs and edible flowers, as needed for […]
Makes 4 Servings Ingredients 1 lb dry or fresh ramen noodles 2 quarts water 1/3 cup white vinegar 4 eggs 1 1/2 quarts chicken broth 2 tablespoons soy sauce 1 tablespoon shredded ginger 1 clove garlic, thinly sliced 1 carrot, shredded 1 cup medium-dice tofu Pinch freshly ground black pepper […]
Makes 1 cup This sweet and savory glaze is delicious on baked chicken or fish, but we especially like it for a surprisingly sticky-sweet bacon. Partially cook bacon in a 350°F oven, then brush with the glaze, and return to the oven until the bacon is your preferred crispiness. Try […]
Makes 8 servings Beef Skewers Ingredients 8 (8-inch) bamboo skewers 3 lb beef sirloin, cut into 1/2-inch cubes 1/4 cup light soy sauce, not low-sodium 1 tablespoon finely chopped palm sugar 6 cilantro roots, finely chopped (see note) 2 tablespoons coriander seeds 1 tablespoon white peppercorns 1 tablespoon minced galangal […]
Makes 4 servings Ingredients 1/4 cup Korean soy sauce 2 teaspoons sugar 1/4 minced scallions 1 tablespoons minced garlic 2 teaspoons minced ginger 2 teaspoons ground toasted sesame seeds Few drops dark sesame oil, as needed Freshly ground black pepper, as needed 1 lb beef skirt steak, cut into strips […]
Makes 6 to 8 portions This may have more steps than your typical meatloaf, but it’s worth it! Plus, you can cook the entire vegetable portion of this recipe a few days ahead of time (or weeks–freeze it!). We tried baking the meatloaf in a traditional loaf pan, but we […]
Makes 4 to 6 servings The key to good fried rice is using leftover rice, which is drier than freshly steamed. In the interest of keeping it simple, our favorite strategy is to keep a zip-top bag in the freezer where you can empty leftover rice from take-out or home-made […]
Makes 4 to 6 servings Ingredients 1/2 medium white onion, thinly sliced 2 tablespoons vegetable oil 2 garlic cloves, thinly sliced One 1-inch piece fresh ginger, peeled and minced 8 oz chicken breast, very thinly sliced 8 oz turnip, julienned 1 1/2 teaspoons sugar Kosher salt, as needed 5 cups […]
Makes 20 wontons Ingredients Mustard Sauce 3/4 cup Dijon mustard 1/4 cup water 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 1/2 teaspoons vinegar Filling 4 oz ground pork 2 oz Napa cabbage, thinly sliced 2 scallions, thinly sliced 1 teaspoon minced ginger 1 teaspoon soy sauce 1 […]
Makes 4 servings If you can locate Korean glass noodles, also known as dang myun, use them in this dish. They are similar to cellophane or glass noodles made from mung beans, but they are slightly thicker and chewier. Ingredients 10 dried oak mushrooms, 1 oz dried wood ear mushrooms […]
Makes 6 to 8 servings Ingredients 2 tablespoons kosher salt 2 tablespoons ground ginger 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons freshly ground black pepper 1/4 cup all-purpose flour 9 lb beef short ribs, bone in 1 cup diced onion 1/2 cup roughly chopped carrot 8 garlic […]
Makes 6 servings Char kwey teow is probably one of the most iconic noodle dishes in Malaysia, Singapore, and Indonesia. Commonly sold at the hawker centers of the region, the recipes for char kwey teow vary from vendor to vendor. Most feature wide ribbon–style rice noodles, Chinese sausage, eggs, and […]