Latest Comments

Easy No-Knead Olive-Rosemary Focaccia With Pistachios

Kenji, I'm snowed in and only have regular yeast. Will this still work if I convert it by volume? Thanks!

Chinese Roast Pork (Char Siu)

erinchan, I agree! How and when do you add the glaze?

How to Pair Beer and Dessert

What would you suggest with a citrusy dessert like key lime pie?

Boston, MA: Great Burmese Salads at YoMa

Yum, this looks great! More Boston coverage, please!

Seriously Asian: Tofu Skin

Hi Chichi,
I made this dish today and it tastes great, and as a first timer to this ingredient I loved the texture. The only thing I can't figure out is how you got that lovely brown color. Mine never got darker than a few shades beyond the "raw" color and they were still pretty beige. Your picture looks much more appetizing. Any thoughts? Did you use brown sugar?


Kate_ hasn't favorited a post yet.