Explore by Tags

Entries tagged with 'Beyond the Great Wall'

Cook the Book: Pork with Chives

Serious Eats Grace Kang 1 comment

Begin and end a good week with pork. That sounds like a good rule, no? Starting with pork jerky on Monday, we're going to end this week with pork with chives from Beyond the Great Wall. Now aren't you glad... More

Cook the Book: Cucumbers in Black Rice Vinegar

Serious Eats Grace Kang 3 comments

Photograph from FotoosVanRobin on Flickr I'm a big fan of cucumber dishes, especially in the summer. It's super refreshing and has a satisfying crunch. A cucumber dipped in some gochujang (Korean red pepper paste) is my quintessential summer snack, but... More

Tibetan Rice Pudding

Serious Eats Grace Kang Post a comment

The following recipe is from the March 18 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Known as de-sil in Tibetan, this rice pudding uses broken rice. Widely available in Asian markets,... More

Cook the Book: Napa Cabbage and Red Onion Salad

Serious Eats Grace Kang 1 comment

When fresh greens aren't in season, this Napa cabbage and red onion salad is a perfect dish for some lightness and crunch. Served immediately or made ahead, it'll keep its flavor and texture. It's like coleslaw minus the mayo and... More

Cook the Book: Grasslands Herb Salsa

Serious Eats Grace Kang Post a comment

On the border between Inner Mongolia and Siberia there is a wild town called Manzhouli. It was here, over a meal of lamb hot pot, that the authors first came across this thick herbaceous condiment. Their version of that green... More

Cook the Book: Hani Slow-Baked Pork Jerky

Serious Eats Grace Kang 3 comments

Photograph from adactio on Flickr My favorite jerky memory is of the teriyaki beef jerky you can pick up at the airport in Anchorage, Alaska. My mom always bought bags of it without fail on our layovers at 3... More

More Posts