Phở đuôi bò. [Photographs: Tam Ngo] Since we'll be stuck in dark drizzle for months to come, let's talk about phở, a perfect food for chasing away the doldrums of winter. Phở bò is a Vietnamese beef noodle soup;...
Continue reading »
[Photograph: Tam Ngo] Speak to chef Tadashi Ono about this hot pot and he at once turns dreamy-eyed—its milky broth reminds him of lakes frozen over. Black cod, also known as sablefish, thrive in the frigid seas off Alaska...
Continue reading »
[Photographs: Tam Ngo] This week's Cook the Book recipes represent the ongoing research of the Japanese Hot Pots project—undertaken by Matsuri chef Tadashi Ono and journalist of all things Japanese Harris Salat. Last Christmas, I had the pleasure of...
Continue reading »
[Photograph: Robin Belinger] Shopping List 1 bunch baby bok choy: $2.00 12-ounce package soba noodles: $0.69 1 pound crimini mushrooms: $3.00 1 ear corn: $0.33 Knob of fresh ginger: $0.25 Cilantro (pro-rated): $0.50 Pantry items: Salt, peanut or olive...
Continue reading »
Shopping List 3/4 pound squid: $2.99 4-ounce package glass noodles: $1.69 1 red bell pepper: $1.73 1 red onion: $0.45 Bunch cilantro: $0.69 2 limes: $0.50 Pantry items: Sriracha, fish sauce, garlic, vegetable oil Total cost: $8.05 A couple...
Continue reading »
"Finally, these were the noodles of my dreams, noodles with the kind of the flexible yet creamy strands that I had only ever tasted with homemade Italian pasta." Note: Every week, SE intern Chichi Wang will be discussing some aspect...
Continue reading »
For as long as there have been noodles, the Chinese have been warding off heat stroke by chilling and serving them, with a smattering of slivered goodies, in pools of sesame and chili oils. Admittedly, this version is not strictly faithful to that history—but it doesn't clump, either.
Continue reading »
I picked this recipe from the Perfect Pantry mainly because of the sauce, which somehow manages to successfully combine soy sauce, hoisin, Sriracha, lime juice, and agave nectar. (I only stash the last one in my pantry for cocktails.)...
Continue reading »
Although they are worlds apart, the hawker centres of Singapore, Malaysia, and Hong Kong have a lot in common with Farmers Market in L.A. They are both vast complexes of stalls selling inexpensive prepared food to people on the go....
Continue reading »
I realize now I have kind of a thing for Chinese five-spice powder. Its combination of spices rescues nearly everything it touches, and certainly works wonders for this Chinese Five-Spice Noodles with Broccoli recipe I found on Fresh 365....
Continue reading »
