J. Kenji López-Alt has written a new cookbook with handy tips, fascinating asides and some 200 dishes all related to the wok. One recipe in "The Wok" is for a version of mapo tofu that is similar to what he ate growing up, though instead of plain ground beef his mom would use the dish as an ...
NEW YORK (AP) — Chef and food writer J. Kenji López-Alt suspects there's something in your kitchen that you're not using near enough — the wok. The Asian deep-bottomed pot is his versatile go-to cooking tool for everything from Korean-style pancakes to bacon and egg fried ...
Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. It is toasted then cooked, sometimes slowly, over low heat as broth is ladled into the pan in stages. While the liquid absorbs, the cook stirs, stirs and keeps stirring. This "risotto," from our book ...
On the screen, bananas are a menace. Just ask Charlie Chaplin, Bugs Bunny or anyone who's played Mario Kart. In your diet, though, bananas can be a boon. Experts have a bunch of reasons to like them and see only a few ways the elongated yellow fruit could cause your health to slip. "They're ...
There are lots of classic dishes for Easter dinner: rack or leg of lamb, baked ham, Easter Bread, asparagus sides. But no one wants to miss dessert on a holiday, so make it a good one! Carrots often make an appearance at Easter in some guise, often as a side dish. Maybe it's a curtsy to the ...
Think of the classic French sauce gribiche as a dolled-up egg salad. But instead of adding mayonnaise to hard-cooked eggs, the eggs are mashed with bold ingredients like capers, mustard and herbs to a creamy consistency. Rather than a sandwich filling, it typically is used as a lovely topping ...
