This is a spicy and wholesome ramen dish using earthy barley miso, dashi and some Spanish flavours such as chorizo and Padron peppers. Add more Jalapeño chillies or La Yu chilli oil, if desired.
Author: Chef M
If you have not tried hijiki seaweed before, this is a great recipe to get you started. This intriguing seaweed grows wild in the rocky coastlines of Japan, China and Korea. It has a distinct mineral flavour of the sea, and is traditionally paired with carrots and deep-fried abura-age tofu as in this rice recipe.
Smoothies are easy to prepare. You will like the flavor of mustard greens and figs.
This one is a real fiber and protein miracle that still manages to be tasty.
This soup makes a great appetizer that is light but protein-packed! The distinctive pink color of cooked shrimp comes from a natural antioxidant and anti-inflammatory with an almost unpronounceable name, astaxanthin. Shrimp is also loaded up with the mineral selenium, an essential contributor to healthy thyroid function and metabolism. This soup is ridiculously delicious, with a fragrant infused broth using plenty of garlic, green onions and fresh ginger, and a nice sour kick from the tamarind paste. Seaweed is super nutritious—it’s a great source of folate, vitamin B2 and manganese.
Up in Buffalo, New York, the Anchor Bar’s wings are the stuff of legend. Ever since they were invented in 1964 for a group of hungry late-night patrons, many have attempted to duplicate the wings’ well-guarded original recipe: deep-fried, then coated in a buttery-spicy sauce that must, and we mean must, be made with Frank’s Red Hot Original Cayenne Pepper Sauce. Blue cheese dressing and celery sticks complete the picture. Current Anchor Bar owner Ivano Toscani almost laughed us off the phone when we attempted to extract his exact formula, but he practically challenged us to create the best replica…
General Tso’s Chicken is a dish with a legendary pedigree. According to Chinese food expert and restaurateur Ed Schoenfeld, who co-owns the two Red Farm eateries in Manhattan, in prerevolutionary China the best cooks were retained by wealthy patrons to prepare elaborate, multicourse banquets. Legend has it that a cook for the governor of Hunan province, General Zuo (“Tso”) Zongtang, perfected the dish and named it after his boss. After the communist revolution, a cook from Zuo’s household decamped to Taiwan, where he opened a restaurant featuring General Tso’s chicken. The dish migrated stateside to two 1970s-era New York restaurants.…
A delicious and nutritious salad that won’t make you cry. Serve it up as a side dish or enjoy all on its own!