In 1988, my father, Bruce, sold his restaurant Rose et LeFavour in St. Helena, Calif., and took off to spend his first of several winters in Bangkok. He rented a small house on a dirt street, Soy Pra Atit, just four blocks away from the Bang Lamphu shopping district.
On the hottest days, tired from studying Thai at the language school, he would walk down to a takeout restaurant in that neighborhood where they cooked and sold only one item — gai yang. (The literal translation of gai yang is "cooped chicken" as opposed to gai ban, which means "yard chicken.")
He’d stand in a long line to order and then hang around for 15 to 20 minutes while the chickens grilled over a big charcoal fire. The wait was worth it. Half a large chicken, blistered and juicy, was 18 baht (50 cents), a whole was 30 baht (80 cents), and each order came with a cup of sauce and a large scoop of jasmine rice. He ordered his chicken cleaved into wonderfully irregular bony bits, and that’s how I recommend you do it here.
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Meatball subs are a Super Bowl staple, but ditch the roll and serve these meatballs instead. In order to ensure that meatballs stay tender and moist while baking, don’t overwork the ground turkey mixture.
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Recipe Courtesy of Alaska SeafoodWhen fish is cooked too long it can get mushy and flaky. Steaming a delicate piece of fish, like cod, preserves its light texture without masking its flavor. Serve this Alaska cod with a dipping sauce of soy, ginger, chile, rice vinegar, and sugar for an extra pop of spice and sweetness.
Homemade pretzels, made easy. Store-bought pizza dough is the base for this giant pretzel, and a baking soda-water combination is the secret behind getting salt to stick to your pretzel. Three different types of dipping sauces, one sweet and two savory (think beer cheese), will keep everyone happy.
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Staying true to authentic baking methods, these flatbreads are made with the finest ingredients using traditional baking methods. Stonefire recipes showcase the versatility of our flatbreads. In 15 minutes you can create a delicious, easy meal for you and your family!
Whether as an appetizer, snack, or even dinner, these yummy Meatball Bites With 3 Dipping Sauces from Angie McGowan are sure to be a hit with your family!This recipe is provided by the National Frozen & Refrigerated Foods Association and Angie McGowan from Eclectic Recipes.
For many people, the seductiveness of Thai cooking lies in the careful balancing of basic flavors — sweet, sour, savory, and spicy. This recipe demonstrates these principles without getting into a laundry list of ingredients. The simple dipping sauce in this recipe would go equally well with grilled chicken, steak, or shrimp.
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This recipe takes a trusted favorite and makes it a surefire way to get the kids excited about dinner. Raviolis are breaded and lightly sauteéd to give the effect that they're a guilty pleasure, even though they're not. You're packing in extra nutrients, too, by serving, not one, but two dipping sauces.
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This slightly spicy shrimp appetizer is a delicious take on Indian cuisine. Masala is an aromatic blend of spices packed with flavor and is often used in Indian cooking. These succulent shrimp are marinated in the Masala for a little spice, and dipped in the Yogurt-Chutney Dipping Sauce for a refreshing flavor. This bold, unique dish can be served hot or cold and is one you will never forget!