Aji amarillo, bread, and walnuts make the yellow chicken of Lima
An aji de gallina recipe for six: the yellow sauce thickened with bread instead of flour, where to find aji amarillo paste, and the walnuts that stay in.
15 min read
Build the sauce before the noodles land on top
A sichuan noodle bowl assembled sauce first: sesame paste, chile oil, black vinegar and soy in the bowl before the noodles, with three toppings and a fix.
15 min read
Twelve chiles ranked by heat, and the flavor behind it
Twelve chiles on the chile pepper heat scale, ranked with the flavor behind each burn: fresh against dried, the seeds question, and the four worth stocking.
14 min read
One tray of vegetables, four sauces, four different dinners
Four roasted vegetable sauce ideas from four cuisines, each under ten minutes and good for a week, turning one 425 degree tray into four separate dinners.
13 min read
Virginia and Georgia both claim brunswick stew, and neither one agrees on the meat
Two states claim it and neither agrees on the meat. A brunswick stew recipe for a five-hour Saturday, the constants both sides keep, and the paddle test.
14 min read
Adobo starts an argument about vinegar and soy in every province
A Filipino adobo recipe in three versions: adobong puti with no soy at all, the Bicol pot finished in coconut milk, the Manila standard, and the no-stir rule.
14 min read
One can of chipotles, shredded chicken, 25 minutes
A chicken tinga recipe from one can of chipotles: poached and shredded meat in a smoky tomato base, heat counted in peppers, and three ways to serve one pot.
13 min read
Tahini and Chinese sesame paste are not the same jar
Sesame oil vs sesame paste, sorted into four jars: toasted against plain, tahini against Chinese sesame paste, and the storage that keeps them from turning.
13 min read
Red collapses, green holds, black needs no soaking
The five types of lentils recipes rarely tell apart, sorted by which collapse and which hold, plus three dinners with protein and fiber counts in 40 minutes.
13 min read
Bot boi has no crust, only square noodles
Pennsylvania Dutch pot pie is a square-noodle chicken stew with no crust at all: the rolled dough, the broth that carries it, and the counties that claim it.
13 min read