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Hungering for a salad dressing served at a local Asian restaurant, we made our own this weekend. It was so easy and delicious, we made up an extra-large batch to keep on hand for regular use. For lunch we tossed it with a package of shredded cabbage, essentially creating Asian cole slaw to go…
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All of this awaits at Baluchi’s Fresh, and it’s all absolutely delicious. Photo courtesy Baluchi’s Fresh. Baluchi’s Fresh promises to change the way New Yorkers think about Indian food. Established by the son of a New York-based Indian restaurant family (including Devi, the first Michelin star Indian restaurant in the U.S.), it brings fresh,…
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“Instant” matcha tea: a luxury we love. Photo courtesy Aiya-America. “Japanese Matcha Remade For The Modern World,” says the box of Matcha To Go. Isn’t that the truth! Until very recently, matcha, the ceremonial powdered green tea of Japan, was consumed only by whisking Matcha to Go, imported from Japan, is produced to dissolve…
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Instead of beer, try hard cider. It’s a natural for quaffing or food pairing, and replaces the flavors of malt and hops with apple or pear (cider made with pears is called perry). First, the difference between hard cider and fresh cider. Hard cider is a fermented alcoholic beverage made from the unfiltered juice of…
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Hot sauce lovers should take a closer look at ají sauce, a standard in Ecuador and Peru. Aji amarillo is one of the most common types of chiles in the area, and is also one of the most important ingredients in the two countries. While, like all salsas, there are as many variations as there…
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