Thai Coconut Curry Soup
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This is my version of Jean-Georges Vongerichten's Coconut Curry Soup, my
version because I could only find dried galangal and the quantities are
differen...
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Fried crawfish tails - Fried seafood has a longstanding tradition along the Gulf Coast. From Beaumont to Brownsville, there are an array of joints close to the… Source
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Feta Brulee With Honey and Sesame Seeds - [image: Story 406217178] I’ve been looking back at the dishes I served and some of my Greek Supper Clubs and this one is a standout. It’s a piece of Feta...
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What is Umami? - The Fifth Taste Umami is a term coined by a Japanese scientist in the early twentieth century to describe a fifth basic taste unique from salty, sweet, s...
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Crispy Chickpea Pantry Pasta Recipe - This Crispy Chickpea Pantry Pasta recipe is a simple, vegetarian dish full of wonderful flavors and textures. This week I’ve become hooked on the Bon App...
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Tuna Melt - It’s funny some of the dos and don’ts that people have come up with around food. Things like that you shouldn’t wash button mushrooms, that you should drin...
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Instant Pot Cabbage and Sausage - Cabbage and Sausage are classic Irish foods, and here’s a new recipe for Instant Pot Cabbage and Sausage to make while cabbage is on sale. And leftovers ...
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Sunny Citrus Recipes + How to Use Lots of Citrus - Favorite citrus recipes and all the ways I put a big box of citrus to use this week. Oranges, Meyer and Eureka lemons, mandarins, and grapefruits are all...
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Whole Shrimp Potstickers – Wholly Delicious - I love potstickers, both the recipe and the technique, and while I love the traditional pork filling we featured in our video, sometimes you’re just in the...
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the perfect margarita - This week many of us are coming up on the anniversary of all sorts of things we had little idea would define the year ahead. I remember saying things lik...
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Orange You Glad I Didn’t Say Banana? - The weird shit I’ve bought during this pandemic! Sadly, there are days when the only way to interact with the world or to feel anything is through commerce...
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Mini Chocolate Swirl Raspberry Pavlovas - Pavlovas are one of my go-to recipes when I entertain. I love how fancy they look without being too complicated. Now that we are only dining for two at...
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Join Me On Substack! - Hi, in case you’re wondering where I’ve been… I’ve been on Substack! Ever since I discovered how easy it is to shoot out a weekly dispatch on there, I’ve...
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Mocha Coconut Bread - [image: Mocha Coconut Bread] Several years ago, Starbucks offered a Mocha Coconut Frappuccino on the menu as one of their summer blended drinks. Anyone w...
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New Year - It feels a bit surreal to write a new year. I recognize that a new year doesn’t mean much more than a shifting page on the calendar except with it also com...
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How to Choose, Cut, Seed and Juice a Pomegranate - My fascination with pomegranates started with the bowls of pomegranate arils I enjoyed as a snack when I was little and grows with each recipe I develop. O...
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The Best 3-Ingredient Cookbook Review & Roasted Grapes and Yogurt Recipe - The Best 3-Ingredient Cookbook by Toby Amidor is a book a lot of people could use right now. If you are feeling like you can’t face cooking anymore, don...
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Gluten-Free Goddess Pumpkin Crumb Cake - Cinnamon Crumb Pumpkin Coffee Cake? Absolutely.So I am reading Carolyn G. Heilbrun- The Last Gift of Time. I read a chapter on memory- and the seduction of...
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Yogurt Cake Recipe - Buy Clotilde's latest book, The French Market Cookbook! Gâteau au yaourt Maxence is a big advocate of the adage “if it ain’t broke don’t fix it”. In othe...
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This Saturday’s Recipes by The Pioneer Woman - This Saturday is a brand new episode of “Home Sweet Home” on Food Network. My kids are helping me shoot it, my production company in the UK is editing it t...
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How to Fry an Egg - Here's how to fry an egg perfectly. No more chewy or overcooked whites! The post How to Fry an Egg appeared first on Sophisticated Gourmet.
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IKRA - Russian eggplant caviar/Russian aubergine caviar - Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eas...
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Leftovers à la française - In the family, we rapidly nicknamed my mother “la reine des restes” (the queen of leftovers) because she’d make a point of keeping every scrap of food, kee...
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Writing about Christmas and New Years in Japan - Writing about Christmas and New Years in Japan [image: Kanto style ozoni (mochi soup) for New Years] Two articles about the holiday season in Japan. Filed...
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Food is Still Our Language–A Three Many Cooks Update - It’s been awhile since you’ve heard from Maggy, Sharon, and me. Four years it’s been. 2015. Since then, what’s happened in your lives and in the lives of...
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Fig Scones - Tender and slightly sweet, these orange-scented buttermilk fig scones pair perfectly with a cup of coffee or tea. This is sure to become one of your favori...
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Edwin van der Sar Sebut Manchester United Kehilangan Karakter - Edwin van der Sar meminta manajer Manchester United untuk segera membangkitkan motivasi para pemain. Manchester United mengundang perhatian dari para manta...
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For the Man Who Has Everything - For the man who has everything, it’s nearly impossible to think of the perfect birthday gift. I’ve been getting birthday gifts for one of my oldest friends...
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Perfectionism Is A Hustle - I’ve spent years conning myself into believing that perfectionism is what made me good at my job. But the truth is, perfectionism has done me more harm tha...
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Top Tastes of 2018 - A recap of some of my favorite tastes and experiments in 2018. Check out my last taste recaps in 2016 and 2014. Top Mind-blowing and changing taste: Vegan ...
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Homemade Sour Cream Gingerbread Pancakes - The holidays is always bittersweet for me. Coming from a large family, Thanksgiving to New Years has become a time of remembrance of family who have pas...
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No more video posts here! - Dear Beyond Salmon Readers, If you want to know when I make new videos, please subscribe to my YouTube channel and click the bell button if you want e-mail...
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Shiok Singapur - My cookbook no.5 - ...and the most intense cookbook production for my brand new book Shiok Singapur has taken its toll...
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Refreshing Milk Tea with or without Boba - Milk tea is always a favorite afternoon drink when we’re craving an alternative to our everyday iced coffee. Slightly sweet and creamy but always refresh...
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morning beauty routine – olga massov - Unlike with clothes, if I had unlimited funds, which I don’t (thanks, cost of childcare!), I’d be spending all of my pennies on skincare and beauty product...
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Hello world! - Welcome to WordPress. This is your first post. Edit or delete it, then start writing!
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Moving On: New Blog & New Cookbook - So it's been a while since I've posted here. My apologies for that. But, then again, it's because I've been blogging elsewhere and working harder than a ...
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Personals history - I moved to San Francisco in 1991. At the time, I was freelancing in theater, doing sets and props. The work was sparse, and the pay was abysmal, but San Fr...
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Monday Farm Photos: Happy Monday. - *Wishing you a week filled with little pockets of peace. (And for the rest of the time, there's always this.)* *More *(15-year-old!)* Lucky Buddy Bea...
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Keeping up - For readers who would like to keep up with my second act as I build my volunteering life, I'll be posting updates about my progress on my blog Lydia Likes ...
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My workshop in Sicily - when may 1 may 6 2017 what: A week spent sketching in the Sicilian hills, the better to take in all the beauty and inspiration. We will cook and we will...
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Smoked Oysters - Delicately smoked oysters are a fantastic appetizer or snack, and are great on pasta. The post Smoked Oysters appeared first on Hunter Angler Gardener C...
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Everyday Dorie: Waffles! With Smoked Salmon Inside and Out - I love sweet waffles bathed in pure maple syrup as much as the next bruncher, but I also love the flip side, the savory side of waffles. Waffles are so ba...
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White Nectarine and Purple Basil Mini Cakes - [image: White Nectarine and Purple Basil Mini Cakes] We grow and encourage many flowers within our vegetable patch to attract the bees and beneficial insec...
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Chewy Lime Sugar Cookies - Is there anything better than a simple, perfectly baked sugar cookie? YES! A simple, perfectly baked sugar cookie with a hint of lime and coconut. This was...
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December 10 - I come to you today for three reasons: 1) it is so windy outside this morning that my entire house will shortly be carried away (to Oz, I hope) and I want ...
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Food Photography & Food Styling Workshop in Stockholm, Sweden - Read more about our new food photography and food styling workshop here! The post Food Photography & Food Styling Workshop in Stockholm, Sweden appeared ...
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Ten Things: Cusco & Urubamba / Only In South America - Highlights from our recent trip to Peru with LAN Airlines. Today is all about Cusco and Urubamba. Urubamba, Sacred Valley Of The Incas The largest town in ...
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bloody valentine aka blood orange negroni - You guys, Valentine’s Day is right around the corner… like tomorrow. Aaron and I have gotten to the point where we no longer even try to get reservations s...
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Last Chance Kale - When Josie was a baby, she ate a lot of kale. Most of the time she ate it with cheese-y grits. Perfect food for feeding a 9 month old: soft, green, delicio...
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NCookieAA ChampionCHIP Bout - But strangely without the chips. Five cookies left. You decide.
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can i get all these at one job: more guidance, more responsibility, more learning & more money? - It takes a long time of working in kitchens to develop a knowing over-the-shoulder glance at what the wake of your boat means. Like reading tea leaves, one...
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Best Beach in the Caribbean: Caracas Beach, Vieques Island, Puerto Rico - Follow my blog with Bloglovin I will admit that I’m not much of a beach-goer, mostly because I hate being hot and am a bit sun-shy [as noted by my extremel...
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Rutabaga, Celery, Dill, & Smoked Chicken Soup - Spring may be on its way, but it’s not here yet. It was snowing in Brooklyn today! Plenty of time left to hunker down with winter vegetable based soups whi...
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Onsen Tamago, or poaching eggs in their shells - Recently, a TV reporter visited my restaurant Ganso and asked a typical reporter question: How many distinct ingredients do we use to make a bowl of ramen?
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Chestnut, too many garnishes to list - Sometimes, I think there is no more beautiful color in the world than that of a chestnut. A few years ago on Christmas Eve, my friends and I roasted chestn...
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Baby Eggplants: The Cute Factor - The other day at Sprouts, a local grocery store, a woman saw me selecting baby eggplant. She asked, "Do you like those?" "Oh, I adore them," I said. "Th...
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In My Kitchen - June 2012 - Fig Jam and Lime Cordial is a blog I recently discovered. I'm joining in Celia's In My Kitchen meme this month. In My Kitchen ........is a cow. I'm not a b...
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Walking on Western Ave. - I'm happiest when I am organizing random projects. In the past few years, it was "Book Club," a group of friends who traveled from Bay Area bar to Bay Area...
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Athens Snaps - and Frozen Yoghurt with Greek Olive Oil - Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very grateful for your support....
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Stalking the sweetly sour - ©2010 Married ...with dinner - All rights reserved No reproduction permitted without prior consent ©2010 Married ...with dinner - All rights reserved No r...
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Gallery: Favorite Jazz Fest Eats - [image: Cochon de Lait Po'boy. The Best Po'Boy at the Fest. Get one early or you'll be sorry! (at Food Area 1)] Cochon de Lait Po’boy. The Best Po’Boy a...
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Remarkable rye is a sustainability superstar : The benefits of rye flour go beyond just baking - [image: Rye in the field] If you spend any time around me, you know I’m a rye fanatic. Since I love full flavor, robust fermentation, and tender pastries, ...
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I Tried Making Auntie Anne's Cinnamon Sugar Pretzel Bites at Home - It was so worth it. *READ MORE...*
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Pasta e Ceci (Pasta With Chickpeas) - Pasta with brothy chickpeas is Italian comfort food at its best.
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Discovering Masa and More: A Taste of Honduras - To get to the masa seller’s shack, I walked along a narrow path of hardened mud, about twelve inches wide, bordered by deep watery ditches and tall scratch...
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Trader Joe’s Melodious Blend ♥ Product Review - [image: Trader Joe's Melodious Blend, another unsponsored product review ♥ AVeggieVenture.com.] Which frozen vegetables from Trader Joe's taste good? are wo...
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Meatless Mexican Meals for Lent :: Comida Sin Carne Durante la Cuaresma - Atole de grano, a Michoacán specialty made of tender corn and wild, licorice-scented anisillo, is a perfect cena (supper) for Lenten Fridays. Tortitas de p...
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Amawele’s Cuisine Brings South African Flavors to San Francisco - Pam and Wendy Drew are South African identical twins who do everything together; from travel to entering the same career paths and now owning and operating...
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Super Easy, Super Moist Chocolate Cupcakes - Easy to make, unusually moist chocolate cupcakes and no mixer required! No eggs either, the recipe uses a combo of baking soda and vinegar for leavening. ...
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St. Lucia Saffron Buns - Lussekatter - Ho ho ho and getting into that Christmas vibe here! Every weekend I have been taking out a few select favourite decoration pieces, adorning the various cor...
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City smells, kitchen smells - The smells of foods and kitchens: Food that we make flavorful is generally a good thing; air that we make flavorful as we prepare that food is generally not.
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ENOUGH. - A few days ago my book editor, Susan Roxborough, handed me the first real copy of my book, ENOUGH. I had to mark the moment. And then I cried. And then...
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General Tso's Cauliflower and Tofu - [image: General Tso's Cauliflower and Tofu | Appetite for China] Last summer I started teaching a Vegan Chinese Cooking class at Brooklyn Brainery. Ever...
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rotini integral com couve lacinato, pesto de rúcula, limão & sementes de abóbora - Me inspirei nessa receita da Heidi para fazer um jantar rápido para uma pessoa numa sexta-feira à noite. Usei a versão integral da pasta rotini, um pesto d...
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Food and drink packaging: Skaalvenn - I've always been interested in graphics, even taking a brief course in design and packaging at an art school in NYC - and noticed these craft bottles in M...
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Why Mexican food is so popular in the United States - A common question I’ve been getting lately is why Mexican food is so popular in the United States, and of course I want to answer “because it tastes ...
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The Ceylon Dinner, 1875. - Over the years I have posted quite a number of menus for late nineteenth century civic and other official dinners. I think it is fair to say that, looked ...
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Steps to Start an SEO Business - Kids aren’t delivered knowing what respect is, th [...]
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The Migration is On: A New Post at Slices of Blue Sky - [image: Sequence by Richard Serra] *Sequence *by Richard Serra (while it was at Stanford)Another post is up at Slices of Blue Sky: "Cocoa...Might Well be ...
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Reproduction poterie at its best - Reproduction poterie at its best. Inspiration et reproduction de poteries historiques
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Fighting with my website host - This is going to be a temporary post, but as it stands I can’t seem to connect to my website at all unless I’m using VPN or my cell phone. Once my hosting ...
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What I’m doing in my 9 to 5 is Project 529 - Well folks, it’s been so long since I’ve posted here that: A. My not-so-new laptop didn’t have my blog editor installed. B. It took quite a few times for...
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Bored with Steamed Vegetables? How to Give Them a Makeover - [image: Steaming vegetables] Steamed vegetables are a great way to boost the plant content of your meal while preserving as many of the nutrients as pos...
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Please update your RSS feed link - Hello friends, Some of you have reached out to let me know that you are not receiving any of my blog updates through your RSS feed. When I changed blog pl...
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Site is Down for Maintenance - It’s acting wonky. We hope to have it fixed shortly.
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This feed has moved and will be deleted soon. Please update your subscription now. - The publisher is using a new address for their RSS feed. Please update your feed reader to use this new URL: *http://www.stephencooks.com/newfeed.xml*
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Thanksgiving 2011!! - Every now and then, life goes crazy, right? That’s where Shiv and I have both been for a couple months now. I’ve barely had time to put my dinner order in ...
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We're blushing - Contigo received a lot of great press today. We open for business tomorrow.
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