The first time I had green mango salad (or goi xoai xanh in Vietnamese) was only last December. I was in Danang, and my food guide, Lena T., took us to a small family-run shop serving snacks like grilled rice paper topped with pâté and a fried quail egg. This is where I had green mango salad dressed in a sweet, syrupy fish sauce. It was simple yet bursting with flavor, and I knew I’d have to try recreating this dish back home. That’s what I love about traveling—to be
Easter has come and gone, and now you’re stuck with a dozen hard-boiled eggs. You can be healthy and eat two at a time for a quick breakfast or one as a mid-morning snack, but that’s boring. How about an egg salad sandwich instead? Quick and easy, egg salad is a make-ahead item that you can leave in your refrigerator for the week and use as you go. You can even dump some in a bowl and eat straight-up with a spoon for a light meal. It’s the ultimate lazy
I usually post on Tuesdays, but I didn’t get this week’s entry up in time yesterday. And no, it wasn’t because it was Tax Day. (A tangential tax story: the hubs and I sat down to do our taxes last weekend, and with my Canadian cooking show, ”Four Senses,” it got to being way over our heads, so we had to call up our CPA again and implore her to file an extension and do our taxes. I can manage my way around sharp knives, but I’m completely lost when
It’s August, and that means it’s the dead middle of the dog days of summer. So what do you do with these dog days? You eat cold fish, that’s what. And not just cold fish but raw fish. In a recent “MasterChef” episode, Felix lovingly assigned me a beautiful whole salmon. Salmon is one of those fish that I love to eat raw but can’t stand cooked. In the form of sushi or sashimi, I gobble it up. Even smoked, I’ll throw it on some bread with cheese and herbs.
Brussels sprouts, as they’re named, are of Belgian and Roman origin. They resemble miniature heads of cabbage, and while that may not sound appealing, Brussels sprouts are one of my favorite vegetables of late. They’re nutritious and delicious with their anti-cancer properties and earthy, nutty flavor. Overcook them, and they’ll be gross. But when made right, Brussels sprouts offer just the right balance of texture: tender yet crispy. So forget those soggy, bland, dull gray Brussels sprouts of yesteryear. Roast and/or broil them, and you’ll get some stellar sprouts. My