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The Secret Ingredient (Ginger Jam): Ginger Sesame Noodles

Serious Eats Kerry Saretsky 14 comments

My secret ingredient in this version of sesame noodles is ginger jam, a thick spread made from spicy ginger and sugar, that gives a sweet heat to the sauce, an Asian back-of-the-throat kick of ginger, and even more thickness. More

Best Of 'Sack Lunch'

Robyn Lee 1 comment

Robin Bellinger is off blogging duty this week, so we're rounding up the best posts from her Sack Lunch recipe columns! Black Beans with Rice, or 'Spotted Rooster': Make a big pot of black beans with rice and you'll have enough food to last you a week of lunches. You can eat it plain or with extras like salsa, yogurt, or cheese. Peanut Butter and Honey Sandwich: Bellinger started eating peanut butter and honey sandwiches in summer camp as a teenager. She still loves the sandwich today, but makes a somewhat less indulgent version with spelt bread instead of wheat. Turkey and Coleslaw Sandwich: One of Bellinger's favorite sandwiches is with turkey and coleslaw, but she felt compelled to make... More

Noodling Around Hong Kong Supermarket

New York Barbara Hanson 5 comments

Hong Kong Supermarket, one of eleven stores in a small chain of such markets on each coast, is on East Broadway in Manhattan's Chinatown. That is pretty much all I can tell you about it. The website that looks... More

Sack Lunch: Cold Sesame Noodles

Serious Eats Robin Bellinger 11 comments

I don’t think I had ever heard about sesame noodles before I came to New York City. Maybe they were on the Chinese menus in Houston and my family was too excited about egg rolls, spare ribs, fried rice, General... More

Sesame Noodle Noodling with PB, no J

Ed Levine Post a comment

Sam Sifton, currently the New York Times culture editor, is the greatest writer about food you've never heard of. Although he is too busy in his present job to write much at all these days, he does find time to occasionally contribute to the New York Times Magazine. Yesterday he wrote a fantastic piece about the history and evolution of cold sesame noodles. He even includes a recipe, with the help and aid of yarn-spinner and Chinese restaurateur Eddie Schoenfeld (aka "Chop Sooey Looey"). It calls for a tablespoon of smooth peanut butter and a quarter cup of chopped roasted peanuts. Alas, no jelly.... More

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