Whether you're glued to the World Series (go Giants!), addicted to football, or just a passive observer, chances are you'll find yourself at more than a few sports game parties this fall. And while nachos, hot wings, and cheap beer are all welcome game-time snacks, sometimes a break from routine is welcome. Cynthia Nims's new cookbook, Salty Snacks, is chock full of treats like fried shrimp, marinated olives, five-spice duck skin cracklings, and curry pickled quail eggs.
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It's a shame that Americans aren't more familiar with Burmese cooking. After all, the country sits smack dab in the middle of some of the most culinarily well-known countries in Asia—India, China, and Thailand—and its multifaceted cuisine borrows flavors from all three. Think rich curries and lentils, plus Sichuan peppercorns, plus lemongrass, lime, and fermented fish. Enter to win your copy of Burma, which we'll be cooking from all week!