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Category Archives: The Secret Ingredient
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
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
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
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
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
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.
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