Hummus has become a refrigerator staple over the past decade, but families with food allergies often have difficulty finding hummus at the grocery store. Even the plain varieties contain tahini made from sesame an allergy that is becoming more common, and cross-contamination can be an issue for those allergic to nuts. Leaving out the tahini and making hummus at home is the best solution. Whether you cook your own beans or choose beans from a can, this basic recipe can be enhanced with whatever herbs and vegetables you prefer.
Author: chefalice
You have to love this intriguing title. Although it evokes an image not necessarily conducive to eating, it is so Chinese to give something a name that elevates it to another level. The key to this simple stir-fry is the noodle. You must use vermicelli made from bean starch: rice noodles just won’t work. This dish is so Chinese it begs for a cold Tsingtao, which is so clean, light and drinkable thanks to the inclusion of rice, which is also used in popular Western beers such as Budweiser and Coors.
Hojicha is a variety of green tea made by roasting bancha in a clay pot over charcoal. The sweet white miso caramel is the Japanese answer to salted caramel and works very well as a topping for the hojicha ice cream.
This recipe was inspired by the wonderful Tartine Bread cookbook from the eponymous bakery in California, where these toasties are called Bostock. If you cannot find yuzu marmalade (or yuzu cha as it is known in Japan) at your local Japanese food store, try a Korean food store where yuzu/yuja marmalade is called ‘honey citron tea’ or ‘yuja cha’. The almond cream and limoncello syrup can all be made in advance and the brioche buns purchased from a shop. If you prefer an alcohol-free version, just omit the limoncello or brandy. A great weekend breakfast or brunch treat!
Golden and crisp, corn is one of summer’s most glorious gifts. Corn puree gives this dish its velvety texture without adding loads of cream.
In these tasty deviled eggs, ⅓-less-fat cream cheese adds some richness along with the yolks.
There are two secrets to making crispy potato chips. First, be sure to use russet potatoes. Second, let the sliced potatoes soak for at least an hour in salted water before drying and baking them. Soaking the potatoes removes some of the starchiness, allowing them to crisp up nicely when baked. Use two large (13 by 18-inch/33 by 46 cm) baking sheets for this recipe or make it in two batches.