I’ve been fascinated by Thai cuisine recently, mainly because one of its tenets is a balance of hot, sour, salty, and sweet. I took that balance to heart when creating this easy weeknight stir-fried noodle dish; it’s seasoned with condiments I always have in the door of my refrigerator, and peppered with plump shrimp I keep on hand in the freezer.
If Hawaii has always felt a bit, well, out there, that’s because it is. The 49th state is nearly 2,500 miles from California (and less than 4,000 miles from Japan). But Hawaiian culture — and Hawaiian food in particular — is having something of a moment on the mainland. Poke, a traditional Hawaiian raw fish salad that’s basically a chunkier version of tuna tartare, is everywhere; SPAM is staging a comeback; and it seems inevitable that the loco moco, a two-patty burger with fried eggs and gravy, will make an appearance on the Shake Shack menu any day now.
4.76 / 5 Stars | 74 Reviews
by JTRAMMELL
“This is a great cocktail sauce recipe straight from the heart of the Rockies (Aspen, Colorado), via Cape Cod. The tequila gives it a good kick! This recipe yields a large amount, you may want to half or quarter it.”
Fermented foods like kimchi, kefir, and kombucha are zooming up the popularity charts — why? Health and taste. Many eat fermented foods for the probiotic benefits, but beyond those, these foods are powerhouses of flavor — spicy, sour, tangy, bright and energizing.
Today we have five recipes that take fermented foods beyond the condiment bottle and that show you how to cook with them in ways that sing with flavor.
