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Feb 18, 2024 | 
theguardian.com | Clare Finney |Killian Fox |Ben Mervis |Nicola Miller |Tony Naylor |Melissa Thompson | +1 more
Chef Abby Lee. Hair and makeup: Juliana Sergot using Nars and Bumble & Bumble. Photograph: Alex Lake/The ObserverPeopleChef Abby Lee. Hair and makeup: Juliana Sergot using Nars and Bumble & Bumble. Photograph: Alex Lake/The ObserverAbby LeeTurning up the heat on Malaysian food link-name: Mambow link-url: https://www.mambow.co.uk/A couple of months into her restaurant’s new home and Abby Lee is still taking it all in.
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Dec 4, 2023 | 
foodism.co.uk | Ben Mervis |Maria Bradford |Julius Paul Roberts |Jeremy Chan
Christmas time is wonderful, but Christmas shopping can be, er, woeful. And this year, we will do everything in our power to ensure you bypass the Oxford Circus netherworld on a desperate Saturday in December. We may be biased here at Foodism, but we believe nothing goes down better than the gift of food and drink. It looks good, tastes fabulous, and often makes your Christmas extra jovial.
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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.
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Jul 25, 2023 | 
epicurious.com | B. Dylan Hollis |Ben Mervis |Rebecca Firkser |Genevieve Yam
You've had your fair share of pumpkin pie, but what about carrot pie? The story goes that the folks of the 1910s dreamed up this recipe when they seemingly ran out of pumpkins, and in a manic stupor clawed for the nearest similarly colored vegetable. But they created no substitution-they created a veritable masterpiece. The carrot pie combines the joys of autumn spices with the sweet nuttiness of the carrot, and the result is far more than the sum of its parts.
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May 17, 2023 | 
epicurious.com | Andrea Nguyen |Amy Mastrangelo |Ben Mervis |Sarah Kieffer
I typically roast whole eggplant on the stove top or an outdoor grill, remove the charred skin, and serve the soft, slightly smoky flesh with green onion oil and a dipping sauce of fish sauce and garlic, a Vietnamese classic called cà tím nướng mỡ hành. When I learned that eggplant skin is loaded with antioxidants, I began thinking about how I could tweak the popular side dish to retain the skin.
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May 17, 2023 | 
epicurious.com | Andrea Nguyen |Amy Mastrangelo |Ben Mervis |Sarah Kieffer
When my husband saw this on the counter, he mistook it for the caramelized porky crumbles. Yes, they look alike, but these crumbles are vegan, with a citrusy and spicy edge. Tempeh isn't a Viet ingredient, but I've used it in banh mi, pho, and here to mimic meat. When crumbled into small pieces in this recipe, tempeh absorbs the seasonings well and fries up nicely. Whether made from meat or tempeh, these sorts of crumbles are used the same way-to mix into and season rice, kind of like a condiment.
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May 17, 2023 | 
epicurious.com | Andrea Nguyen |Amy Mastrangelo |Ben Mervis |Sarah Kieffer
Many people assume that an unripe mango is not ready for prime time, but to me, it's an opportunity to make gỏi xoài (mango salad). The traditional rendition includes cooked shrimp and fatty pork, but I've found that dropping the proteins not only makes the salad less fussy (read: faster to make) but also shifts the focus to the produce and highlights the tropical flavor combinations that are central to Vietnamese cooking.
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May 17, 2023 | 
epicurious.com | Amy Mastrangelo |Ben Mervis |Sarah Kieffer |Søren Staun Petersen
Rhubarb goes savory in this creamy potato salad. Think of the bite-sized pieces like a tangy swap for pickles, tart enough to hold up against the more assertive flavors of red onion and mustard. If you prefer your potato salads less creamy, you can start with half the suggested amount of crème fraîche and mayonnaise and adjust to your taste. This recipe was excerpted from 'Rhubarb' by Søren Staun Petersen. Buy the full book on .
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Mar 2, 2023 | 
saveur.com | Ben Mervis
InstructionsStep 1To a wok or large skillet set over medium-high heat, add the oil and cumin and cook until the seeds begin to sizzle, about 1 minute. Add the garlic and grated ginger and cook until fragrant, about 30 seconds, then add the chicken (working in batches if necessary) and cook, stirring occasionally, until very lightly browned all over, about 4 minutes more. Step 2Stir in the tomatoes, cover, and turn the heat to medium.
