world cuisine
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These Chilled Pea Soups Are the Perfect Easy Summer Lunch
If all you’ve ever known of peas is mushy peas or canned peas, you’ve never really tasted peas. The cool, crisp orbs you pop out of pods fresh off the vine are a completely different vegetable (not taxonomically speaking, but they might as well be).
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Blend Caramelized Onions Into Soups for Extra Umami
The Northern Hemisphere is going into soup mode right now, but soup itself has (at least) two modes: brothy, with stuff bopping around in it, and blended, with the ingredients pulverized into creamy oblivion. Both have the power to warm from within, but pureed soups pack tons of flavor into a single spoonful—and you can…
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Your Pan-fried Dumplings Need a Crispy Skirt
The dumpling skirt, or dumpling lace, is one of my favorite dumpling embellishments, and you can stitch it on to any pan-fried dumpling. It’s easy to make, and adds an extra layer of crunch to your tender dumplings. Here’s how you can make it. What is a dumpling skirt? A dumpling skirt is a crackly,…
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You Should Make Savoury Pancakes With Dumpling Wrappers
It’s seldom that I’m stunned by a food hack. I’m often wowed, sure—but this spring onion pancake trick had me sit-down-shook. It’s relievingly simple, uncannily identical in flavour to the “real” thing, and completely takes out the trouble and doubt that comes with dough making. This one is for the time-crunched spring onion pancake fiends…