Thai basil has a stronger flavor than sweet basil that is found in most supermarkets. You should avoid chopping the leaves, it is better to tear the leaves from the steam and/or tear them into pieces when cooking. The basil should be loosely wrapped in a paper towel...
This recipe is from the king of American Chinese cooking, Martin Yan. I was lucky enough to have him personally provide a quote and endorsement for my cookbook, The Steamy Kitchen Cookbook. Enjoy this recipe! Back in 2008, I met Chef Martin Yan for the first time. I...
It’s no secret that good Pho broth requires a gazillion hours of simmering time. Time that I just don’t have. Tony, a boyfriend from a lifetime ago, told me his Dad used to simmer giant vats of pho broth overnight for his little pho restaurant in...
There are times when I should just shrug my shoulders in defeat, lay the camera down and just go make myself a Bloody Mary. Only after the first sip would I grab a blank sheet of paper, a black sharpie marker and just draw you a picture of my dish. Because there is no...
