This Cambodian long bean salad with smoked fish recipe makes bok sondek trey cha-er and for me it’s the Cambodian equivalent of a European green salad. As delicious as it is, you might not eat it on its own, just as you probably wouldn’t eat a lettuce, tomato and onion salad by itself. But it’s … Read more
This tonkatsu fried rice with onsen eggs recipe combines a few of the things we love – fried rice, eggs and tonkatsu, the succulent Japanese pork cutlet breaded in panko crumbs and deep-fried. Like the original Chinese fried rice it’s the delicious result of leftovers and experimentation. Like the original Chinese fried rice that was … Read more
How to cook rice around the world, everywhere from Afghanistan to Australia, India to Indonesia, according to experts across the globe: chefs, street food cooks, food writers, cookbook authors, culinary guides and more, who have provided tips to cooking rice dishes, from congee to curd rice, fried rice to rice desserts. This guide to how … Read more
Make Rice Not War is my call to rice lovers to open their minds to different ways of cooking rice other than their own. It’s a celebration of the diversity of rice dishes and the countless ways rice is cooked around the world. It’s intended to inspire curiosity in how others cook rice in their … Read more
This simple sourdough batard recipe makes the baguette’s lesser known cousin, the bâtard. This oval-shaped loaf is not as long or as narrow as a baguette but it’s longer than a round sourdough boule and is therefore infinitely more practical for making toast and sandwiches meaning less bread goes to waste. And who doesn’t love … Read more