Taiwanese pineapple cakes (fung li su) are more like an encased pineapple tart, with a thick, jammy filling and a buttery crust.
Call it turkey over rice, or just "turkey rice," as its name directly translates; either way, should you find yourself in Taiwan's southwestern county of Chiayi, this is the number one dish to try. The soulful, rustic meal has earned island-wide yearnings for its delicate balance of fragrant seasonings. Head over to the recipe to transport your classic Thanksgiving meal (or its leftovers) to an entirely different place.
Partially translucent from a sticky and somewhat mysterious goo binding fried egg and bits of oyster, and slick with a sweet-and-sour ketchup-based sauce, the Taiwanese oyster omelet is a memorable dish that has a fervent following.
There's tofu, and then there's dry tofu. This stir-fry with snappy green beans and rice has a hint of chili and a gingery kick for a tasty and filling meal with that takes all of five minutes to cook.
Softened chunks of Asian eggplant braised with garlic, chilies, soy sauce and finished with a flourish of fresh basil for a satisfying yet easy summer dish.
This savory classic infuses five-spice and soy sauce in a simple braise for minced or ground pork. The versatile dish draws comparisons to ragù sauce for its long-simmered, meaty richness.
The spring harvest is upon us, and in many communities, it's the last call to sign up for a CSA for the full growing season. But before making the leap and joining one, consider whether the program is right for you. There are many pros and cons to weigh, and the summer can be an unexpected time - for you and that farm. Here's a handy list of pros and cons about CSA as opposed to other modes of food-shopping.
This Sunday marks the television debut of the Food Network Awards. The question probably stirring in most viewers’ minds is not who will win top honors—but what are the categories? Just how does this work? Serious Eats takes a closer look.
Pickles have come a long way from those old bread-and-butter chips in the back of your fridge. In New York City, there's a new breed of craftsmen thriving on the old tradition of pickling. Equipped with solid roots and reverence for the versatile snack, three picklers are creating bold twists on old recipes and find themselves crossing cultures and ingredients to whole new levels.
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