Street food at its finest. (This is the real deal, straight from Malaysia by way of this recipe and your local Asian grocery store.)
Even avowed seafood haters belly up to this crisp and delicate Southern fried catfish that’s plain and simple and perfect.
David surprises himself and all of us by trying something that’s actually healthful—quinoa. His response surprised us all even more.
Oysters. Friends. Champagne. And these shucking instructions. What more could you possibly need?
This New England clam chowder recipe, put simply, is a classic. No other way to say it, no other way to make it.
Why make banh mi at home? Uh, why not? Besides, you’ll never find this swanky salmon rendition anywhere else.
No, not Maine clam chowder. North Carolina clam chowder. It’s a brothier, clammier, lighter chowder. No complaints here.
Knee-wobblingly golden on the outside. Lusciously wobbly inside. Gordon Ramsay would be so proud.
Make no mistake, there are umpteen approaches to frying catfish. None is necessarily right or wrong. But this one is superlative.
Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
Some would say paleo power. We say cauliflower power. Witness the caped carb crusader as an uber creamy mash and a raw salad.
This is not the insipid, gloppy, cloying sauce you had on last night’s Chinese takeout. This is, quite simply, sweet and sour and lovely.
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