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Category Archives: The Secret Ingredient
RECIPE: Curried Sweet Potato Chips
Get the whole story on Serious Eats. You know in cartoons, when there is some odor drifting down some alleyway, and the animator makes it come alive, and it twists and turns, stalking the Elmer Fudd or Bugs or Daffy, … Continue reading
RECIPE: Red Veggie Curry
Get the whole story on Serious Eats. In the last few weeks, we’ve seen coconut as a sweet flavoring for rice pudding and as a crispy coating for shrimp, but it’s also a perfect vehicle for sauce.
RECIPE: Double Coconut Rice Pudding
GET THE WHOLE STORY AT SERIOUS EATS. Down in Florida, we think coconuts are dangerous. Flying through those gusty summer hurricane winds, they’re like cannonballs or exploded fuselage, flying through the air with the greatest of speeds. You don’t want … Continue reading
RECIPE: Mussels with Saffron and Tomatoes
Get the whole story at Serious Eats. When working with secret ingredients, I like to find perfect pairs. Jelly for peanut butter. Peas for carrots. The Juliet to their Romeo. Once you find their match, there are an unlimited number … Continue reading
RECIPE: Saffron and Orange Rice Pilaf with Orzo and Pine Nuts
Get the whole story at Serious Eats. I know that when someone calls you yellow, you’re a coward. But as far as spices go, I think the yellowest, saffron, is very brave. It is subtle, floral, aromatic, almost bitter–and extremely … Continue reading
RECIPE: Roasted Eggplant Salad with Saffron Yogurt
Get the whole story at Serious Eats. It is a widely touted fact that saffron is the world’s most expensive spice, and that it is collected by hand, the stamens of a crocus flower, plucked by hands, and dried. Thankfully, … Continue reading
The Secret Ingredient (Black Pepper) Part III: Sweet Cream Ice Cream with Strawberry Black Pepper SauceRECIPE: Sweet Cream Ice Cream with Strawberry Black Pepper Sauce
Get the whole story at Serious Eats. There was a point in the last few years when the combination of strawberry and black pepper became quite trendy. In fact, I believe the reason I got into business school is because … Continue reading