The combination of coconut milk, sticky rice, and sweet ripe mango has been a popular Thai dessert for centuries. Stateside, people are more likely to order mango sticky rice (or khao niaow ma muang) from their favorite Thai restaurant, but it’s incredibly easy to make at home. The base ingredient is glutinous rice (often labeled … Read more
Plum pudding tastes best when it’s made days, weeks, or even months ahead of time, according to American culinary legend James Beard. “It was customary to make it in early Advent—the religious season before Christmas Day—and use it the following year,” Beard wrote when he published this recipe in 1963. “Everyone in the family was … Read more
The best wok is a superhero. Hit it with high heat and it stir-fries veggies and proteins with ease, propels steam through a stack of bamboo steamer baskets like it’s nothing, deep-fries, braises, and produces eggs with crispy, lacy edges that cry for a drizzle of soy sauce—and a piece of bread to sop up … Read more
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I think we can all agree that the world is a better place with creamy salads. Imagine a universe without egg salad sandwiches. How dreary. Egg salad may have its detractors (smelly! mushy!), but fans know the unique comfort of that first bite—smooth dressing, slightly bouncy egg whites, velvety yolks, and maybe a little crunch … Read more
I don’t doubt that the mere suggestion of microwaving fish is enough to make the hairs on the back of the internet’s collective neck stand up in culinary protest. First and foremost: This recipe doesn’t stink up the microwave. The fish is wrapped in microwave-safe plastic wrap. (Use a high-sided plate so the wrap doesn’t … Read more