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kristel

I'm strangely afraid of eating escargot even though I'll eat pretty much anything else. This year I plan to do something about that.

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How to Make Vietnamese Beef Broth, Part Two: The Phở-low Up

Note: Read part 1 from Tam for the phở recipe and other tips. [Above photograph: Robyn Lee / Other photographs: Chichi Wang] It's impossible to keep phở a secret, Tam informed me. Such was the start of our phở get-together. She arrived at my apartment lugging a backpack crammed with gallons of phở broth, chunks of deboned oxtail, and little jars of fish sauce. Neatly sorted packets of noodles, bean sprouts, and mint completed the ensemble. If she'd brought a portable stove, she could've set up shop on my curb. Defatting the broth. Unlike Tam, I didn't grow up eating phở. My education of the broth began in Vietnamese noodle joints, where bowls of noodles are assembled and slapped onto... More

Meat Lite: Nutty Pasta

Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. —Editor [Photograph: Joy Manning] This dish has been a weeknight... More

The Nasty Bits: Pork Neck Posole

[Photographs: Chichi Wang] White flint corn. Home for me is Northern New Mexico. This time of year the canyons are blanketed in snow, the streams frozen solid in quiet ravines. New Mexicans, an ornery but kindhearted bunch, keep warm by... More

Seriously Asian: Scrambled Tofu

"The meal satisfies meat devotees and tofu lovers alike." [Photographs: Chichi Wang] Previously Steamed Chocolate Cake » All Seriously Asian recipes » Wondering what to do with all those leftover birds from the holidays? Roast any ham hocks with the... More