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Seriously Asian: Grilled Rice
This week's recipe is inspired by a segment on The Splendid Table, which I follow not only for the food but to hear Lynn Rosetto Kasper salivate on air. (Am I the only one?) Hearing people talk about food almost always makes me hungrier than watching videos or looking at photos, and this time she was talking about onigiri.Seriously Asian: Durian Smoothie
It's that time of year again. My annual plug for durian, the oft-maligned, odoriferous fruit beloved in Southeast Asia and beyond. Usually, my advice to durian novices is to select a fruit with the least-pungent smelling odor you can find since different kinds of durian will range from mildly cheesy-smelling to gym-locker-stench-evoking. Durian smoothies are a treat on a hot summer's day. You might even get a few durian converts if you serve the fruit in smoothie form, which offers a milder kick of that distinctive cheesy taste.Seriously Asian: Perilla Leaves
If you live in an area with a big Asian community then you've probably seen little old Asian ladies hawking produce on the side of the road. They stand out in the hot sun selling produce at very cheap prices, and they are there day after day. Right now the Korean ladies are selling stacks of perilla leaves, though if you go to any Korean grocery store, you'll see them being sold as sesame leaves. I don't understand why they refer to perilla leaves as sesame leaves, but they do.Seriously Asian: Preserved Duck Egg
I seem to be on a roll in this column with talking about oft-maligned, malodorous foods common in Asian cuisine. Natto, for instance, being the most noxious of them all. Preserved duck egg is another one. It's not for everyone, but of course that's what makes it so special.Seriously Asian: Salted Duck Egg
Like curing meats, the practice of salting duck eggs may have started as a method of preservation, but now salted duck eggs are a delicacy. Salting makes the egg whites dense and almost rubber-eraser-like in appearance, but it's the yolks that are especially prized. There's nothing quite like a good salted duck egg yolk. If properly salted, the duck egg yolks are creamy, granular, and oily all at once—an intriguing textural composition that tastes especially rich and salty.Seriously Asian: Natto Day
I was just going to eat some natto with my rice on July 10 in honor of Natto Day, but my friend suggested that I try cooking with natto, and I'm glad I did. If you already love natto, then you might wonder why you would take a perfectly malodorous, gooey batch of fermented soybeans and do anything with it besides eat it out of the box. As it turns out, natto is delicious in other cooking preparations as well. The heat takes some of the pungency out of the beans and transforms them into savory, cheese-like nuggets.Seriously Asian: Cellophane Noodles
Cellophane noodles—known in various guises as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles—should be one of those items you keep in your pantry to use in a pinch. Made from mung beans, yam, or potato starch, the gluten-free noodles are quite versatile. They are equally good tepid as they are warm, and they can be served in soups and hotpots, used in stir-fries in place of wheat noodles, or served cold in salads.Seriously Asian: Chinese Sausage
If you visit any decent-sized Chinese market you'll find an impressive array of Chinese sausage, known commonly by its Cantonese name lap cheong. The term, in fact, is generic and covers a broad range of sausage, both fresh and smoked, and extends to sausages from Vietnam and Thailand. What unifies all kinds of Chinese sausage is an extremely sweet flavor and an emulsified texture that makes even the fresher links taste like meat candy.Seriously Asian: Green Papaya
If you've only ever enjoyed the sweet, juicy flesh of ripe papaya, you might not be familiar with the fruit in its unripened staged. Green papaya flesh has a foamy texture and a mild, almost tasteless flavor. But if you massage shredded green papaya with salt and sugar, a preparation you might also use for daikon or carrots, the papaya flesh becomes sweet and crispy, with a mild, cucumber-like flavor.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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