An enticing example of just how exquisite Middle Eastern food is. And, for the uninitiated, it’s the perfect vehicle for trying sumac, a tangy red spice that flaunts a tartness much like lemon.
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A list of all the recipes Henry Tsai has tested.
An enticing example of just how exquisite Middle Eastern food is. And, for the uninitiated, it’s the perfect vehicle for trying sumac, a tangy red spice that flaunts a tartness much like lemon.
A harbinger of good fortune traditionally consumed on New Year’s Day in the South, this classic has us wanting to indulge in it each and every day before New Year’s, and not just for luck.
One taste and you’ll understand why this is the most popular recipe from The New York Times. A new American classic.
Embarrassingly easy. Enticingly aromatic. And unbelievably satisfying in terms of that beguiling umami-ness that defines mushrooms. Curious? You should be.
This tangy vinegar-based barbecue sauce, typical of eastern Carolina-style ‘cue, is exactly what you want—nay, need—for anything you pull from your smoker or grill.
Tarragon chicken. A French classic for a reason. And no one but you needs to know just how easily it comes together.
David finally learns to make pain d’epi, the loaf of bread that he’s been lusting after for decades, and finds it to be easy peasy.
No need to ever reach for that boxed or bagged popcorn. And the recipe itself is better than any Cracker Jack prize.
Fast. Flavorful. And flaunting just enough Middle Eastern flair to intrigue but not frighten anyone. Even kids. Swear.
A Chinese classic that you can make at home with fewer ingredients and less fuss than you’d ever imagine.