Arnold Myint Journalist Profile

Articles

Teleport Yourself to the Streets of Thailand With These Party Meatballs

May 24, 2024 | saveur.com | Arnold Myint

It’s always Snacky Hour somewhere. These are the best bites that fall outside the confines of breakfast, lunch, or dinner. Savory, salty, spicy, sweet, sour: everything’s fair game during Snacky Hour. Meatballs have long enjoyed top billing in the world of party foods, doused in grape jelly or wallowing in barbecue or marinara sauce. Meatballs are the perfect vessel for different seasonings and flavorings, but these old-school preparations miss big opportunities for bold flavors.
Laab Tod Recipe (Crispy Laab Meatballs)

May 24, 2024 | saveur.com | Arnold Myint

Instructions Make the nam jim jaew sauce: In a small bowl, whisk together the fish sauce, lime juice, seasoning sauce, sugar, chile flakes, garlic, and ginger until the sugar is fully dissolved. Set aside. Make the toasted rice powder: In a medium skillet over medium-high heat, toast the rice, stirring continuously, until the grains are light brown, about 10 minutes. Turn the heat to low and continue cooking, stirring occasionally, until the grains are golden brown, about 10 minutes more.
Get to Know Nashville’s Deb Paquette, Chef and Owner of Etch

Jan 10, 2024 | nashville.eater.com | Arnold Myint

In Off Hours, Eater Nashville goes behind the scenes with folks from across the food and restaurant industry to take a peek at life outside of their chef coats and aprons. We’re digging deep to find out where they go to eat and drink around town when they’re not at work, who their dream dinner guest is, and what’s on their grocery list. Today’s installment: Deb Paquette, chef and owner of Etch. Deb Paquette has been cooking in Nashville for 43 years.
How Bagged Salad Mix Took Over the Produce Section

Aug 21, 2023 | epicurious.com | Margarett Waterbury |Arnold Myint |Asha Loupy |Anikah Shaokat

In a perfect world, every time you made a salad, you'd begin by strolling to your garden, where you'd harvest several different varieties of crisp, mature lettuce heads. Then you'd carefully disassemble each one, saving only the most pristine and tender leaves, which you'd individually wash-several times-before gently spinning dry and dressing with your finest olive oil, a few drops of mellow wine vinegar, and a sprinkle of flaky salt. Alas, we do not live in a perfect world.
Spicy Celery, Tofu, and Glass Noodle Salad

Aug 16, 2023 | epicurious.com | Hetty McKinnon |Hong Thaimee |Arnold Myint |Kwoklyn Wan

This glass noodle salad is based on a dish from my childhood that sparked my love for salad: my mother's spicy jellyfish salad. Long rubbery strands, tossed with slivers of celery and chicken, coated in a vinegary sesame sauce. It was a "special occasion" dish, one she would only serve at birthday parties and family gatherings. For much of my life as a salad maker, I have passionately sought to recreate the chewy, crispy, robust textures of this salad.
Fursecuri în Două Culori (Cocoa and Vanilla Cookies)

Aug 1, 2023 | epicurious.com | Irina Georgescu |Kendra Vaculin |Arnold Myint |Asha Loupy

Step inside any pastry shop in Romania and you will see in the glass cabinet, on the top shelf, an array of cookies called fursecuri and pișcoturi, which can be bought as an assortment and paid for by weight. I love these cocoa and vanilla cookies because they are fun to make and have two flavors in one. The patterns and shapes can vary almost to a form of art, according to one's patience and skill.
These 3 Thai Recipes Take Salads to Sour, Sweet, Spicy Heights

Jul 31, 2023 | epicurious.com | Arnold Myint |Grace Elkus |Jae Thomas |Leela Punyaratabandhu

When I search the internet for "Thai salads," what usually pops up are Western adaptations with commonly associated Thai or generally Asian nuances: often a lettuce and cabbage mix with fresh herbs and, more often than not, a creamy nut-based dressing. But when I actually delve into traditional Thai cooking, specifically the food culture of my mother's homeland, salads are something of another level.
These 3 Thai Recipes Take Salads to Sour, Sweet, Spicy Heights

Jul 31, 2023 | yahoo.com | Arnold Myint

When I search the internet for “Thai salads,” what usually pops up are Western adaptations with commonly associated Thai or generally Asian nuances: often a lettuce and cabbage mix with fresh herbs and, more often than not, a creamy nut-based dressing. But when I actually delve into traditional Thai cooking, specifically the food culture of my mother’s homeland, salads are something of another level.
Som Thum Tua-Thai (Som-Thum-Style Green Beans)

Jul 31, 2023 | epicurious.com | Arnold Myint |John Chantarasak |Claire Saffitz |Rick Martinez

When I was younger I would return home from summer vacations in Thailand with a craving for som thum, a popular green papaya salad I would eat during my trips. But back in my hometown of Nashville, green papaya was not easily accessible at that time, so my mother made it work with what she had, satiating my request for the salad without sacrificing the distinct notes of a classic som thum. My mother's solve? Using carrots and/or green beans in lieu of the papaya.
Yum Khai Dao

Jul 29, 2023 | epicurious.com | Arnold Myint |Bill McDonald |Anikah Shaokat |Ben Mervis

Most people may associate egg salads with a mixture of hard-boiled eggs tossed with mayonnaise, but what I love about this recipe is how it dispels any reference to that version. Yum Khai Dao, a Thai salad made with fried eggs, a punchy dressing, and fresh vegetables, highlights the common household ingredient and pairs it with bold, bright flavors.