Food

5-Minute Chinese-Style Cucumber Salad

Hot and humid days call for cucumber salad: crisp, cold, and easy to toss together in minutes. Cucumber salad recipes vary across countries and cultures, but the Chinese version typically gets savoriness and umami from soy sauce, tang from rice vinegar, and sweetness from a bit of sugar. Fragrant garlic and sesame oil round out the flavors. Depending on

Crostatine alla Frutta (Pastry Cream and Fresh Fruit Tartlets)

These delicate fruit tarts, filled with glossy pastry cream and adorned with fresh fruit, are a constant in every pastry shop in Italy. They come in different sizes, from the miniature crostatine you could devour in a single bite, to the larger crostate di frutta you might bring when visiting your future in-laws for the first time, to make a good

At the Korean Table, the Side Dishes Are the Stars

When I think about what makes Korean food so incredibly special, the first thing that springs to mind is banchan. Banchan are the myriad shared side dishes that come gratis with every traditional Korean meal, whether a grand banquet dinner a humble home-cooked affair. There are so many different types of banchan, you’ll likely be overwhelmed when

A Beginner’s Guide to Making Stocks and Broths From Scratch

A few years ago, for the culinary timeline equivalent of an eye-blink, broth became chic. Hip bistros, frou-frou takeout shops, and coffee emporiums all jumped on the paleo diet-inspired “bone broth” craze and ladled their way into the hearts and wallets of health-conscious consumers. Bone broth, an elixir made from meat, poultry, or fish bones with occasional

Maple-Glazed Pork Loin

The combination of maple syrup, soy sauce, and fresh ginger in this recipe adds a delicious sweet-savory combo to the pork. Since a pork loin roast (not to be confused with its close cousin, the pork tenderloin, or a pork shoulder) can easily dry out, make sure to take an internal temperature and stop cooking

Prepare and Carry On: How to Stock Your Pantry for a Pandemic

As the new coronavirus continues to spread, and more people are being asked to—or choosing to—self-quarantine at home, it’s important not to panic, but to prepare. Naturally, that involves the issue of food. Experts have long stressed the importance of keeping a well-stocked pantry ready for emergencies; for a pandemic, the U.S. Department of Homeland Security recommends having a two-week supply

Super Spinach Pancakes

Super Spinach Pancakes Instead of spinach you could use a mixture of soft herbs, such as parsley, mint, basil or tarragon—whatever you like! Total Time: 25 minutes Serves 6 1 ripe avocado 12 ounces ripe mixed-color cherry tomatoes 3 1/2 ounces baby spinach 3 scallions 1/2 bunch of fresh cilantro (1/2 ounce) 1 lime Extra virgin olive

Baked Fishcakes

Baked Fishcakes Though fishcakes are common in many cultures, this two-step method for cooking them is distinctively Russian. First they’re sautéed on the stovetop, then they’re steamed in the oven. The steaming approximates the moist heat of the Russian masonry stove, yielding handsome, lemony, herb-strewn fishcakes. Serves 3 to 4 1 medium onion, chopped 1 pound

The Simple Art of Japanese Home Cooking

Yes, you can make Japanese food at home—just start with a bowl of miso soup. That’s the advice of Japanese-American cooking teacher and author Sonoko Sakai, who begins every morning with the nourishing broth, long considered a kind of everyday elixir. More specifically, start with dashi, the fragrant, umami-packed stock that forms the base of miso soup—as

How to Make Better, Brighter, Bolder Winter Salads

Salads aren’t just for summertime. Winter calls for rich, warming comfort foods, yes, but among a parade of thick stews and meaty braises in a hundred shades of brown and beige, a fresh, colorful salad is a welcome change of pace—and just what you need to dispel these late-winter “Why isn’t it spring yet?” blues. Winter produce

Hot and Sour Soup, Better Than Takeout

RECIPES Skip the takeout—hot and sour soup, that beloved Chinese restaurant staple, is quick and easy to make at home. This recipe gives you a rich, silky broth, packed with flavor and lots of goodies: tender strips of pork and shiitake; crunchy wood ear mushrooms and bamboo shoots; slippery slivers of tofu; delicate ribbons of egg. The

A Steak Dinner for 2, at Home

Oh, Valentine’s Day. Love it or hate it, it’s just around the corner, and whether that special someone loves it or hates it, they’re going to expect some sort of display of your adoration. My well-meaning husband has learned the hard way, after seven years of marriage, that when I say, “Oh, I don’t want a

The Simple Art of Japanese Home Cooking

Yes, you can make Japanese food at home—just start with a bowl of miso soup. That’s the advice of Japanese-American cooking teacher and author Sonoko Sakai, who begins every morning with the nourishing broth, long considered a kind of everyday elixir. More specifically, start with dashi, the fragrant, umami-packed stock that forms the base of miso soup—as

Bonito and Kombu Dashi

Bonito and Kombu Dashi This combination of bonito flakes and kombu makes the most popular and flavorful all-purpose dashi. The idea is to extract the flavors by steeping the ingredients for the first round of dashi, which is called ichiban dashi, or “number 1 dashi.” The amount of bonito flakes I use for this recipe

Oven-Baked Korean Chicken Wings

Unlike their batter-coated American cousins, spicy Korean fried chicken wings have a delicately crisp skin and are drenched in a mildly spicy and sweet chile paste called gochujang (go-choo-jang) sauce. This deliciously addictive condiment is the secret to the wings, but it’s loaded with added sugar. Dates are the magic ingredient that help sweeten and thicken the

Korean Rice Cake Soup With Dumplings (Duk Mandu Guk)

It is tradition in Korea to eat this soup for the Lunar New Year. I recommend using my Oxtail Soup as the base, but for a quick version, store-bought chicken broth and frozen dumplings will do. You can also lose the dumplings and double the amount of rice cakes to make rice cake soup (dduk

Best Dessert Spots in Singapore to Satisfy Your Sweet Tooth

  We may be known as a nation of foodies, but our desserts are also not to be belittled. From traditional to modern, here are some of the nine best dessert spots in Singapore! 1. L’eclair Credit: leclairpatisserie @ Instagram Credit: leclairpatisserie @ Instagram L’eclair is Singapore’s first eclair specialty store, and they have some of the

French Onion Soup, an Ode to the Unsung Onion

“Put chile and some water into a saucepan with bullion, garlic which is diced, and salt and pepper and onion which I don’t have and won’t mention anymore because I miss it, and you shouldn’t ever be anyplace without it, I don’t care where.” —Simon Ortiz, “How to Cook a Good Chili,” Woven Stone I made

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