You won’t be able to stop eating these deep-fried eggplant strips. The combination of crisp outsides and tender, creamy insides makes this classic Spanish tapa totally irresistible. I like cutting the eggplant, skin and all, into 4-inch sticks, but it’s just as delicious if you slice it into rounds. It just depends on how and…
Cooking With Eggplant, the Queen of Summer Vegetables
It is said that there are over 100 recipes for eggplants in Turkish cuisine. I am not sure if that’s true or not, but what I can tell you is that the eggplant, in all its shapes and sizes, is an essential ingredient in global cuisines from Calcutta to New Orleans. To me, the eggplant…
Roasted Eggplants With Tomato and Mint
Use eggplants that are the same size, and make this when tomatoes are ripe and flavorful. This is such a great dish that I usually calculate a whole eggplant per person for a first course, and half an eggplant when used for a buffet or a side. I love using tomatoes of different colors and…
A Sparkly, Spangly Flag Cake for Your Fourth of July Celebration
One of my favorite annual traditions is making this super-simple flag cake with my daughter. Yes, turning a cake into an American flag is somewhat cliché, but if you consider this the best way to dress up berry shortcake, then it’s as fun to make as it is to share. This charming, whipped cream-frosted cake…
Mango and Peppercorns: The Unlikely Flavors of the American Dream
Katherine Manning was a graduate student when she began taking in refugees. She had a degree in sociology, but left career social work due to dissatisfaction with what she saw as the government’s wasteful habits. An Iowa-born Miami transplant, she had hosted Vietnamese friends in her Miami home before, but in 1975, when she saw…
Hy Vong’s Spring Rolls (Cha Gio) With Nuoc Cham
Frying the spring rolls twice results in the crispiest wrapper and also allows you to make the rolls in advance and fry them in batches, as Tung did at Hy Vong. For the bean thread noodles, she recommends Pagoda Lungkow Vermicelli. Makes about 26 spring rolls 1 pound ground pork 1 3/4 ounce dried bean…
Hy Vong’s Fish With Mango Sauce
We particularly like this mango sauce with fried snapper or grouper, but you can serve it over any kind of fish prepared any way you’d like, such as steamed, baked, or broiled. Feel free to add more peppercorns, mango, or nuoc cham to suit your taste. Green peppercorns in brine can be found at some…
This Classic Dish Will Take You on a ‘Trip’ Through Greece
I remember the first time I ever tasted this classic Greek dish. I was traveling through Greece and landed on the island of Corfu. I met other American students there and we sat down in the town square for dinner. I ordered this dish that was redolent with Greek ouzo and had crumbled, melted Greek…
Cooking Like a Colonist With Frank Clark
As a young kitchen apprentice at Colonial Williamsburg, Virginia, Frank Clark faced a challenging task. To demonstrate his skills, he had to prepare a three-course meal for eight guests at the Governor’s Palace. On the menu: onion soup, roasted leg of lamb, house-salted and -smoked Virginia ham, salmon with shrimp sauce, savory cheesecake, battered and…
You Can Make a Creamy Potato Salad Without Mayo
If you’ve been searching for a recipe for creamy potato salad without mayonnaise, you’ve come to the right place. To make this salad creamy, I’ve used tahini paste. Tahini paste is made from ground sesame seeds, and has a similar consistency to natural peanut butter. When you thin out the tahini paste with water, what…
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