[Photograph: Max Falkowitz] Curries from Kerala tend to be pungent, sour, and full of seafood. They're rich, not with cream or ghee, but with coconut milk. There isn't a ton of easily found English-language information on the dish, but after... More
After my Thanksgiving excesses, I needed to atone. I also needed to shake my head clear of the pumpkin-spiced everything clouding my culinary imagination. This sorbet was as easy to make as a pitcher of iced tea, but much more refreshing. More
Khanom Chan lie totally outside the Western dessert canon, and can be a refreshing change-up from more typical desserts. To the uninitiated, the texture's a surprise, like the chewy tapioca pearls in bubble tea or elastic balls of mochi. Its... More
Note: This recipe is adapted from The Cradle of Flavor by James Oseland.... More
Read more about yard-long beans » [Photograph: Chichi Wang]... More
To learn about other Malaysian starters and desserts, click here. [Photograph: Chichi Wang] Mung beans, small and dark green, become bean sprouts when left to sprout. This porridge is commonly eaten as breakfast in Malaysia and Indonesia, but its sweetness... More
Learn more about how to make rendangs here. [Photograph: Chichi Wang] When I dined at Fatty Crab, my favorite dish by far was the Beef Short Rib Rendang. Meltingly tender, deboned chunks for beef short ribs were nestled in a... More
[Photographs: Tressa Eaton] Last month I got slammed with a bizarre mid-summer 103°F fever. The sky-high fever, chills, and achy body knocked me out completely. Being home alone and sicker than I've been in a long time made me realize... More
My mussel consumption has fallen drastically since I moved away from the East Coast. What used to be a dinner at least two to three times a month has now turned into something I only eat two to three times... More
