This noodle dish has the consistency and flavor profile of ramen noodles without the, well, ramen. Don’t get me wrong, I used to eat the instant stuff in college; it’s salty and addictively tasty, but has the nutritional value of cardboard. Whenever you eat, it’s important to ask yourself, “Is this food going to make me feel good? Is it what my body needs to get me through the day?” If the answer is no, ditch it. By swapping in the daikon here, you’re replacing the empty noodles with a root vegetable that’s rich in vitamin C and low in calories and carbohydrates. If I had only known in college! — Ali Maffucci, Insprialized
Think you don’t like tofu? Then this recipe might just change your mind. It’s easy to make and doesn’t require too much special shopping, if any at all.
A traditional Japanese appetizer that is often served at home as a prelude to a meal, or something to graze on while enjoying a few beers in good company at a raucous izakaya (a Japanese pub of sorts, but usually with some serious food), this is something you won’t want to miss.
Be sure to use regular tofu, as firm tofu will result in agedashi tofu that are, well, firm, and silken tofu is difficult to work with.
This Apple Waldorf With Daikon, Muscat Grapes, Walnuts, and Oxford Blue Dressing is unlike any salad you've had before. Consider this a classic salad reconstructed. If you can master the plating on this one, any house guest will be thoroughly impressed.Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.
Recipe comes courtesy of Chef Alex Becker, Executive Chef and Hotel Creative Culinary Director at Kuro a new-style Japanese restaurant inside the Seminole Hard Rock Hotel & Casino Hollywood in Florida.
In the past few years, no other ethnic food has risen in popularity as dramatically as the Vietnamese sandwich.
Vietnamese delis have popped up all over the country, and at the heart of the hype is the popular bánh mì sandwich: a mouthwatering, messy layering of juicy pork, cucumber, and sweet and tangy do chua, a slaw made with pickled carrots and daikon radishes.
And the drooling doesn’t have to stop at your favorite Vietnamese deli. Now you can bring the sandwich craze to your kitchen with our yummy bánh mì recipe.
Created by Singaporean chef Jusman So of the restaurant Dava at Bali's Ayana Resort, this elegant carpaccio with nori-braised daikon, wasabi emulsion, and yuzu-marinated daikon requires multiple steps but is simple overall. The key for this recipe is using high-quality sashimi-grade tuna loin.
I had the good fortune of growing up within a 20-minute drive of Los Angeles' Little Saigon, where it was common to find freshly baked baguettes cradling perfect slices of barbecue pork or pâté to the tune of three for $5. I've always wanted to try making my own.
However, the gap between my cooking experience and dining experience with Vietnamese cuisine could not be further apart than New York and Saigon. So, when I set out to create my bánh mì, I knew that I could not hope to recreate an traditional version that would do those sandwich shops justice. I set out to create my own version.
This recipe aims to be easier and more accessible in terms of ingredients. Instead of barbecue pork or pâté, I used roast chicken (which I made myself, but can easily be substituted with store-bought rotisserie). And in place of the mysteriously addictive butter (MSG anyone?) with equally mysterious ingredients, I made a simple homemade mayo. And lastly mint — bánh mì aficionados might find this strange (I myself have never seen mint in bánh mì before) but mint in general is used often in Vietnamese cuisine, and I think it's a nice touch.
But, in the end, I think the most important thing is the bread. The bread still makes the sandwich, no matter what kind of sandwich it is. So make sure to find a truly excellent baguette that makes that crackling sound when you tear off a piece.
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Tired of turkey? Go to the grocery store and pick up ingredients for Millionaire Tacos! Compliments of The Westin Kierland Resort & Spa in Scottsdale, Ariz. Pairing Suggestion: Paige Springs Cellars’ 2010 Vino de la Familia Blanca ($21).
— Stefanie Payne, JustLuxe
I am not sure what the right translation is for this recipe but oden is a one-pot dish, which is a little bit different from stew or hot pot. It's more like a simmered dish: assorted fish balls, fish cakes, atsuage (deep-fried tofu), hard-boiled eggs, konnyaku, and some vegetables are simmered in soy sauce-based broth. I usually make oden a day before so that all the ingredients will absorb good oden broth and it tastes much better the following day. In my house, I usually serve it with onigiri (rice balls). The color seems boring because it's mainly brown, but the flavor is amazing and exquisite. Maybe that's why it's a lot of people's winter comfort dish.
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