I, uh... No. Wasn't my favorite. The proportions seem off. The sauce is basically all oil and ginger with a splash of soy and vinegar. The tofu was texturally good but basically bland since I seasoned it with half a teaspoon soy sauce and nothing else. Honestly, half a teaspoon for a pound of tofu? That's two drops on each slice!! I love Chang, but an oily bland mess wasting a hunk of ginger.
A can of soda!!
The knife drawer.
Cherry Tomatoes, sliced and charred!
I can, have and will walk unceremoniously out of a restaurant if they are not serving Heinz.
I guess, for me, I don't see how this is different from laws regarding alcohol. Granted a drunk driver is a greater public risk than an obese diabetic... But that's a separate issue. The fact that I'm not driving nor have any intention of doing anything doesn't seem to matter.
Some areas you can't buy beer with greater than X ounces, or a certain number, or on certain days.
I just can't get riled up about it.
I'm blown away. Season 1, episode 13 of The French Chef, 5:30 into the show and Julia instructs the viewer to throw away duck fat.
I died a little.
It's the first time I've seen this episode, so she might come back later and say "oh, did I say you can't do anything with duck fat? Sorry. I'm drunk. Let's make fries!!"
The uniquely herbaceous nature of sage brings fond food memories of soup, stuffing, and general warmth. Incorporating it into a skillet cornbread lets it shine. More
Sweet, tangy and fiery at once, beef skewers pair with crunchy, Vietnamese-style carrot salad. More
Rice cakes stir-fried with bok choy and Chinese sausage in a spicy fermented black bean sauce. More
I've been infatuated with Korean cuisine for years now but never really understood rice cakes. They always seemed so mushy, bland, and covered in sweet sauce. But a recent midnight snack at a Korean bar changed everything. Instead of boiled, these were grilled, so they had that crackly outer layer, which gave way to a tender and succulent inside. They were also tossed with this fiery red sauce, which forced you to keep a drink close at hand. More
Check out other recipes from our cocktail party menu for Carnival.... More
The best endorsement I can give these caramels: I turned them into Christmas presents. Malty, sweet, and just a little crunchy, cut them as large or as small as you'd like, wrap them in wax paper, and get ready to be everyone's favorite this year. More
Crisp-shelled, marshmallow-chewy meringues are layered with lightly sweetened butter into a cloudy white cake that's an unexpected surprise. More
Wonderful smokey bacon and chunks of tender beef are bathed in Indian spices in this unique dish. More
Before you continue reading, may I kindly suggest that you do the following in order to save yourself some time in the future: drop what you are doing right now, and shoot an email out to all of your Thanksgiving guests informing them of the menu change you are about to make. This year, you will be frying your brussels sprouts. And this is why. More
Sweet, tangy and fiery at once, beef skewers pair with crunchy carrot salad. More
You're on your way home from the office and are overcome by an irrepressible urge to braise short ribs. Problem: you can't remember if you have any bay leaves left at home. Enter technology. My pantry has now gone 100% digital. I've entered every non-readily-perishable ingredient (all 353 of them) in my kitchen into a Google Doc spreadsheet which I can access and update any time from my computer, my phone, or my laptop, even in the middle of the supermarket. More
[Photograph: Max Falkowitz] Millionaire's shortbread is one of those "I can't believe we ate the whole thing" desserts. It's not to be taken lightly. But if you have the power to resist inhaling a batch of warm, gooey, caramel- and... More
Salt-fried pork is like the lazy, gets-away-with-anything-because-he's-so-darn-loveable sibling to twice-cooked pork. Twice-cooked pork is delicate and tender with crisp edges. Salt-fried pork, on the other hand? Chewy-crisp skin with a layer of subcutaneous fat intact enough that each morsel bursts with porky juice. (And did I mention that it comes together in half the time as twice-cooked pork?) More
If there's one thing that instills fear into the hearts and minds of American cooks, it's pie crust. I know. At one time, I was one of those people. Pie crusts were the Mumm-ra to my Lion-O, and it was all because they were a mystery to me. What makes them flaky? What makes them tender? And most importantly, how come mine used to come out like pliant pieces of leather instead of buttery and delicious? More
The sweet-tart tang of oranges and lemons adore a touch of zing from ginger paste. This festive colored jam is perfect for Halloween, complete with spooky (and tasty!) black sesame seeds. More
One thing I have been eating a lot of lately is these beancurd sticks. Like tofu, they are high in protein and low in fat; unlike tofu, they keep indefinitely in the cupboard. Here are three dishes you can make with beancurd sticks. More
Sheets of tofu skin are like the phyllo dough of Chinese cuisine. They are extremely thin, and you can wrap them around any number of fillings to make tofu skin packages. Or slice the sheets of tofu skin real thin to make "noodles." More
After the craziness of this week, I think everyone needs something homey and comforting. This baked oatmeal is a good choice. It has the texture of a creamy custard topped with oats and studded with chunks of apples. More
Cheeseburgers and soda—what a classic pairing. Cola, root beer, and ginger ale are some of our favorites for washing down a juicy cheeseburger. If you love soda, try making a batch at home! Check out these five recipes for refreshing sodas. More
Note: The science behind sous-vide is fascinating. Check it out here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York... More
This super-quick, Thai-flavored chicken and noodle soup is packed with hot, sour, salty, sweet, and aromatic flavor and goes from pantry to table in about 20 minutes. More
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. As the name of a recipe, I've loved "Country Captain" since first reading about it I don't... More
I'm absolutely stunned by this recipe from Takashi's Noodles by Takashi Yagihashi. This beef-topped udon dish is complex and slightly rich, with just a tinge of sweetness in each spoonful. The thinly sliced beef cooks in seconds, and the tofu and scallions need all of a minute before they're ready to go. It's so good I've made it twice in the past 24 hours. More
This complex mixture of sweet candied smoky–salty bacon—with earthy undertones from a hit of coffee, and pockets of heat—is great on burgers, pizza, biscuits, and more. More
Wait! Don't buy curry paste in a can, buy it in a bag? The brand I buy is a bag stuffed into a can. I don't know what to do.
I also love on the Mangda Na they covered up the 'cook before serving' with a sticker that says 'fish bait'.