Veteran cookbook authors Bruce Weinstein & Mark Scarbrough make a sour green cilantro curry with coconut milk. It’s vegan, although you could make it with boneless skinless chicken breasts. They’ve got a one-minute cooking tip (use more Worcestershire sauce!). And they’re talking about sheer pleasure in their favorite foods: grapefruits for Bruce and kimchi-jiggae for Mark.
Read moreWELCOME TO OUR KITCHEN: We're making chili crisp!
We’ve come to love chili crisp more than we can say! So we’ve got a simplified recipe you can keep in the fridge for up to 1 month in a sealed, glass jar. It’s great on scrambled eggs, dumplings, steaks, chops, burgers, or Asian noodles. We’ve even been known to drizzle it on avocado toast!
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