Curried Carrot and Coconut Soup There’s a nice challenge in staring into a less than sufficiently stocked refrigerator Last night we were down to not much more than carrots Thus: them, an onion, grated ginger, a sort of curry mix
NYT Cooking: The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavil
Proper Boston baked beans would have salt pork instead of the bacon James Beard cooked them with ribs The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work
Can Easily use tempeh or beef-less ground crumbles. This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
pasta with lemon sauce -- NYT Cooking: The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.