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Bánh-mi, a Vietnamese submarine sandwich on a baguette. Photo © Ppy2010ha | Dreamstime. A BRIEF HISTORY OF BANH MI SANDWICHES When Europeans colonized Asia, they brought Western bread to the table. In French Indochina, Vietnam, that emblem of French cuisine, the baguette, was introduced; as were sandwiches. Baguette-based sandwiches were called bánh mì (pronounced…
Continue reading “How To Make A Bánh Mì Sandwich & Banh Mi History”
The Year of the Dragon is considered the luckiest year in the Chinese Zodiac. And it began yesterday, when millions of Chinese, Koreans, Vietnamese and other Asians rang in the New Year with fireworks, feasts and family gatherings. We considered ourselves lucky with a seat at a delicious dinner at Jean-Georges Vongerichten’s Spice Market restaurant…
Continue reading “CHINESE NEW YEAR: Ginger Fried Rice Recipe From Jean-Georges Vongerichten”
The original Iron Chef cooking show, devised by Fuji TV in Japan, ran from 1992 through 1999. We were mesmerized each week, as two Iron Chefs had less than an hour to cook a multi-course gourmet meal based on the ingredient of the week (which remained a surprise until the filming began). What emerged in…
Continue reading “EVENT: We Meet Iron Chef Hiroyuki Sakai At Benihana”
[1] Miso paste with American label (photo courtesy Nagano). [2] Miso paste in Japanese packaging (photo courtesy Nagano). [3] Miso paste (photo courtesy Steamy Kitchen) Challenge yourself in the kitchen this year by trying a new ingredient each month. To start the year off, here’s a suggestion from our consulting chef, Johnny Gnall: miso…
Continue reading “TIP OF THE DAY: Why & How To Use Miso Paste”
With the kids home through the New Year, here’s a way to keep the holiday spirit going for lunch or dinner: Christmas quesadillas! The idea comes from Red’s All Natural, makers of burritos and quesadillas. Keep a box of the quesadillas in the freezer. Then, heat them (the microwave works fine) and top with green…
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