Photography by Jody Horton
Courtesy of Chef Alain Braux
"This wonderful dish is the essence of Provence. The best time to prepare it is in summer when the tomatoes are full of flavor. If you still want to prepare it at other times, I recommend using Muir Glen Organics crushed tomatoes with basil. I know, it’s a sacrilege but it helps you savor this dish at all times. You can savor ratatouille as a main dish, soup, side dish with a nice fish or as a great pizza topping. Here’s the version Helene, my mother-in-law, taught me. Enjoy!"
First rule for making good curry: do not shake your coconut milk. If you buy it the day you are making it, make sure it doesn't get tossed around in the shopping cart or tipped over by the cashier. The best bet is to have some stored in your pantry. When you use it, only pour the top part of the can or the "head" of coconut milk. The process is called "frying the paste." In coconut cream, there is a high content of fat and the fat will help fry the paste. If you pour the whole can in, it will boil the paste instead of frying it. Imagine boiling garlic and frying garlic, the fragrance is more intense in frying.
Courtesy of Elizabeth Winslow, Adapted from Momofuku by David Chang and Peter Meehan.
Deeply flavored, succulent chicken comes full circle with a perfectly poached egg in this comforting Asian one-bowl dinner.
Photography by Aimee Wenske
Fresh chiles de agua are the most commonly used for this recipe, with the dried chiles pasillas in second place. The former look innocent enough but can be very picante; therefore, some cooks recommend, after charring and peeling the chiles, letting them soak in lightly salted water, with a little vinegar added, for about ½ hour. If you prefer to stuff the pasillas, choose the largest ones. In preparing any chile for filling, make sure the top holding the stem is intact.
Courtesy of Chef Jam Sanitchat, owner of Thai Fresh
Courtesy of Elizabeth Winslow, Farmhouse Delivery
Courtesy of Elizabeth Winslow, Farmhouse Delivery
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