Allen Lim

1 month ago | experiencelife.lifetime.life | Allen Lim |Rebecca Katz |Andrew Zimmern |Christy Rice

The night before: STEP 1Make a wet rub: Place the garlic, ginger, lemongrass, shallot, fish sauce, and oil in a high-speed blender and blend until smooth. STEP 2Use sharp kitchen shears to cut along both sides of the chicken’s backbone, then remove the backbone and reserve for stock. Spread the legs apart and flip the chicken so the skin faces up. Press down firmly on the breastbone until it cracks. The chicken should lie flat.

2 months ago | experiencelife.lifetime.life | Robin Asbell |Allen Lim |Rebecca Katz |Betsy Nelson

STEP 1Preheat the oven to 400 degrees F and line a sheet pan with parchment paper. STEP 2Place the chicken thighs and onion in a large bowl. STEP 3In a smaller bowl, stir the garlic, olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. STEP 4Pour the mixture over the chicken and onion and toss to coat. STEP 5Spread the mixture on the sheet pan, making sure all the chicken pieces touch the bottom of the pan. Roast for 30 minutes.

Oct 22, 2024 | experiencelife.lifetime.life | Maddie Augustin |Rebecca Katz |Allen Lim |Dara Moskowitz Grumdahl

STEP 1Preheat a large saucepan with the 3 tablespoons of olive oil over medium-low heat. Add the onions and a pinch of the salt and cook, stirring occasionally, until the onions are deeply caramelized, about 60 minutes. STEP 2While the onions are cooking, soak the rice and lentils in warm water. Finely chop the sage, and remove the thyme leaves from their stems. STEP 3Preheat the oven to 400 degrees F. STEP 4Once the onions are caramelized, remove half of them and set aside.

Aug 29, 2023 | experiencelife.lifetime.life | Maddie Augustin |Cary Neff |Karen Olson |Allen Lim

2 tbs. extra-virgin olive oil1 tbs. rice vinegar1 tbs. honey1 tsp. Dijon mustard½ tsp. sea salt, plus more to taste¼ tsp. freshly ground black pepper, plus more to taste1 cup thinly sliced radishes2 medium Granny Smith apples, cored and diced3 cups shredded red cabbage¾ cup shelled pistachios⅓ cup minced fresh parsley¼ cup finely diced red onion STEP 1In a large bowl, whisk the olive oil, rice vinegar, honey, mustard, salt, and pepper until combined.