Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.
A favorite of Indian cooks, these pastries are a popular teatime snack in Singapore and Malaysia. They also make a fabulous appetizer!
Sunomono is a Japanese salad made with sliced cucumbers in a tangy dressing; you may have seen it on the menu at your favorite sushi restaurant. If you dice the cucumbers, sunomono becomes a salsa that makes a lively accompaniment to fresh oysters, seared tuna steaks, or fried soft-shell crabs. Feel free to experiment with this simple recipe, adding shreds …
No matter how you spell it—shisk kabob or sis kebabi—this robust specialty features skewered chunks of meat and onions marinated in oil and spices and then grilled over an open flame.
This coronavirus habanero ramen is what happens when I rummage through my pantry and my freezer for something to cobble together. That’s mostly because I don’t care to go to the grocery store.
Here is the classic, Japanese-influenced Hawaiian pork. The Japanese brought teriyaki to Hawaii when they came to work in the pineapple fields, but it was Hawaiian cooks who added ginger and garlic and created a marinade from the glazing liquid.
Mangos and coconut milk are meant for each other, and sticky rice is the icing on the cake. Try to get yellow-skinned “Manila” mangos if you can—the flavor is stronger and more acidic than the green and red-skinned South American varieties.