Piroshki (not to be confused with pierogi) are individual yeast buns that are popular in Russia and all over Eastern Europe. They can be filled with anything from potatoes and cabbage to cottage cheese and jam. In …
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The Thai basil situation can be a bit confusing. The herb known specifically as Thai basil, which is what I’ve used in this dish, has purplish stems and green leaves. There is another, significantly different herb …
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Unlike tender green garlic, garlic scapes are the firmer central flowering stem of the garlic plant. When fully cooked, they have a texture similar to asparagus, and a sweet flavor like slow-roasted garlic. In the past …
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First of all, let me say that this stew is well worth making even if you can’t find fresh porcini mushrooms. I can only get them in Seattle for a few weeks a year, and they are quite expensive. You could serve the same …
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When I talk with folks about meatless meals, the conversation always comes around to tofu. I find people in two camps: (1) those who hate it and are sure it is always bland (2) those who want to like it, but aren’t …
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Cold. Not cool. Cold, cold, cold. Ice cold. That’s what makes these noodles great. I first had bibim naengmyeon at a restaurant named Mandoo Bar in the New York’s Koreatown, although they call it Joll Noodles. …
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