Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant...
Author: Bich Minh Nguyen
Author: Andrea Albin
Author: Nathalie Benezet
Author: Selma Brown Morrow
Author: Albert Stevens Crockett
This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making sure the glass and the sparkling wine are well...
Author: Eben Freeman
Author: Ming Tsai
Author: Rick Tramonto
Author: Larraine Perri
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.
Author: Melissa Roberts
Dipping the rims of the glasses into a mixture of salt and sugar is a nice touch.
Author: Bon Appétit Test Kitchen
Author: Sheila Lukins
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance...
If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Active time: 10 min Start to finish: 1 hr (includes cooling)
Author: Lisa Zwirn
Author: Chad Robertson
Author: Katie Brown
Author: Edi Meadows Morrissette
Author: Tom Douglas
Author: Katie Brown