'susan feniger' on Serious Eats

Susan Feniger's Sesame Crusted Banana Fritters with Coconut Kaya Jam

Susan Feniger's Coconut Kaya Jam (a pudding-like mixture of rich coconut milk; grassy, vanilla-like pandan leaves, sugar, and eggs) is familiar to anyone with a Top Chef addiction. Who could forget Gail Simmons' proclamation that she'd "love to be sticking [her] finger in [it] at all hours of the day"? In Street Food, Feniger pairs the jam with tempura-coated baby banana fritters, making for an addictively sweet and sticky dessert. More

Susan Feniger's Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise

Homemade fried chicken often intimidates even the most seasoned home cooks. Be it the large pot of bubbling oil or the challenge of properly cooking the bird, it's often a task thought best left to the professionals. Enter Susan Feniger's Tatsutage Fried Chicken. Not only does her chicken present bold Japanese flavor, but it also takes all of the guesswork out of the equation. More

Susan Feniger's Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise

Homemade fried chicken often intimidates even the most seasoned home cooks. Be it the large pot of bubbling oil or the challenge of properly cooking the bird, its often a task thought best left to the professionals. Enter Susan Feniger's Tatsutage Fried Chicken. Not only does her chicken present bold Japanese flavor, but it also takes all of the guesswork out of the equation. More

Susan Feniger's Burmese Gin Thoke Melon Salad

At once sweet, tangy, earthy, and nutty, Susan Feniger's interpretation of a Burmese fruit salad is truly a knockout. Her recipe combines a blend of melons—watermelon, cantaloupe, and honeydew—with a potent mix of young ginger, sesame, and coconut. Next, the salad is bulked up with blanched peanuts and strangely perfect green lentils. It's dressed with a bit of sugar, soy sauce, and lime juice. Sounds like a crazy combination but it totally works. More

Susan Feniger's Burmese Gin Thoke Melon Salad

At once sweet, tangy, earthy, and nutty, Susan Feniger's interpretation of a Burmese digestive snack in her "Street Food" is truly a knockout. Her recipe combines a blend of melons--watermelon, cantaloupe, and honeydew--with a potent mix of young ginger, sesame, and coconut. Next, the salad is then bulked up with blanched peanuts and strangely perfect green lentils and then dressed with a bit of sugar, soy sauce, and lime juice. It sounds like a crazy combination, but it works. More

Susan Feniger's Lemon Marmalade

Try toppingSusan Feniger's Ukranian Spinach Dumplings from Street Food with this Lemon Marmalade for a tangy, bright finish to the rich appetizer. The marmalade itself is easy to make (at least once you've peeled and sliced the lemons) and also pairs well with buttery toast and crunchy biscotti. More

Cook the Book: 'Susan Feniger's Street Food'

Susan Feniger's new Street Food cookbook covers quite an array of cuisine types, recipes rooted everywhere from Malaysia and Vietnam to Scandinavia and Eastern Europe. The book is bright, eclectic, and full of international cooking techniques. Enter to win your copy here! More

A 1-Hour NYC Chinatown Tour with Los Angeles Chef Susan Feniger

When we heard Los Angeles chef and street food lover Susan Feniger (Border Grill, Street) would be in town and wanted to meet up for lunch, we knew this wouldn't just be a one-stop lunch. Since SEHQ is located in that magical nexus of Chinatown and Little Italy, where it's actually difficult to spend more than three bucks for a hefty meal (or meal-sized snack), it becomes our civic duty to take out-of-towners on a roving lunch crawl. Especially true serious eaters like Susan. More

Meet & Eat: Susan Feniger, STREET Restaurant

Before Susan Feniger and business partner Mary Sue Milliken became known as the Too Hot Tamales, the pair opened two now-iconic Los Angeles restaurants: Border Grill and Ciudad, which is now the location of Border Grill Downtown L.A. Feniger and Milliken were ahead of their time. Border Grill was serving up Mexican-style street food well before "street food" was a term heard all over the Los Angeles food scene. More

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