Category Archives: The Secret Ingredient

The Secret Ingredient (Mango Chutney) Part III: “Tandoori” Mango Salmon

RECIPE: "Tandoori" Mango Salmon

Get the whole story on Serious Eats. What I love about mango chutney, which is made from raw, green mangoes, is its balance of sweet and sour.  It tastes distinctly of both sugar and of vinegar.  I love the way … Continue reading

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Categories: 15 Minutes, Cheap, Easy, Eat, Fish, Main Courses, Recipes, Series, The Secret Ingredient
 

The Secret Ingredient (Mango Chutney) Part II: Sweet-Hot Chutney-Grilled Chicken

RECIPE: Sweet-Hot Chutney-Grilled Chicken

Get the whole story on Serious Eats. One cooking technique I’ve really fallen hard for these days is using jams (including spreads and chutneys) and cooking them, so that they caramelize and bubble up.  I did it with last month’s … Continue reading

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Categories: 30 Minutes, Cheap, Eat, Main Courses, Poultry, Recipes, Series, The Secret Ingredient
 

The Secret Ingredient (Mango Chutney): Cheddar and Chutney Toasties

RECIPE: Cheddar and Chutney Toasties

I proudly declare this month’s Secret Ingredient over in my column on Serious Eats to be Mango Chutney.  It used to be something I despised, but after all my time in the UK with Mr. English, I have found, and … Continue reading

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Categories: 15 Minutes, Bread & Butter, Cheap, Easy, Eat, Recipes, Sandwiches, Series, The Secret Ingredient, Vegetarian
 

The Secret Ingredient (Ginger Jam) Part III: Sweet Ginger-Seared Tuna

RECIPE: Sweet Ginger-Seared Tuna

Get the whole story at Serious Eats. What I love best about ginger jam is the spicy caramel. Put it on anything, and add some sharp heat; the jam bubbles up, and darkens, and sticks, and turns straight to caramel … Continue reading

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Categories: 15 Minutes, Appetizers & Hors D’Oeuvres, Eat, Fish, For a Crowd, Individual, Main Courses, Recipes, Series, The Secret Ingredient
 

The Secret Ingredient (Ginger Jam) Part II: The BEST Take-Out Style Ginger Shrimp

RECIPE: Ginger Shrimp

Get the whole story at Serious Eats. There is nothing like Chinese shrimp—or, at least the shrimp you get in American Chinese restaurants. They have the lightest crispy coating on the outside, and then that thick, flavors-from-all-directions sauce that clings … Continue reading

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Categories: 15 Minutes, Eat, Fish, Main Courses, Recipes, Series, The Secret Ingredient
 

The Secret Ingredient (Ginger Jam) Part I: Gingered Sesame Noodles

RECIPE: Gingered Sesame Noodles

Get the whole story at Serious Eats. When I first moved to Florida from Manhattan, there were a few things I missed.  Like winter.  And sesame noodles.

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Categories: 15 Minutes, Cheap, Easy, Eat, Main Courses, Recipes, Series, Sides, Starches, The Secret Ingredient, Vegetarian, Vegetarian
 

The Secret Ingredient (Curry), Part II: Bombay Mussels with Peas and Naan

RECIPE: Bombay Mussels

Get the whole story at Serious Eats. I love Indian food, and I think my love for it might stem from its mystery—at least, as far as I perceive it. It feels unattainable to me, like the bad boy in … Continue reading

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Categories: 15 Minutes, Cheap, Easy, Eat, Fish, Main Courses, Recipes, Series, The Secret Ingredient