Entries tagged with 'lard'
Page 1 of 1

Viewing Results from: 

Seriously Asian: The Passing Through Technique

Principles of Stir-Fry, Part Two Wok-fried fish with vegetables, made using the passing through technique. Previously Principles of Stir-Fry, Part One » All Seriously Asian coverage » In Chinese households, home cooks stir-fry dishes but they bear little resemblance to...

Continue reading »

The Nasty Bits: Fat Is Flavor (Salad with Bacon and Egg & Spaghetti Carbonara)

In this salad of greens made with lard and bacon, the richness of the fat complements the sharpness of the vinegar; only mustard is needed to bind the two. [Photographs: Chichi Wang] If I were ever to get a...

Continue reading »