A Mouth-Watering Food Blog
A lot of Chinese dishes can be heavy going but this spicy Sichuan chicken salad, is light, bright and crisp. To get the best aromatic flavour out of the Sichuan peppercorns, toast them in a hot oven for a few minutes, allow them to cool and grind in a pestle and mortar. Sichuan peppercorn—also known as Chinese coriander—has ...
Paillard refers to pounding a piece of meat thin before cooking—it's French! Chicken paillard features thinly pounded chicken breasts, which become incredibly tender as they're thinned. Served alongside the chicken is farro. Simmered in a tart-sweet apple cider and tossed with lemon, olive oil, pistachios, radishes, and herbs, ...
Orzo is Italian for "barley." A small, rice-shaped pasta with a firm bite and versatile texture, it's perfect in soups, as part of a salad, or on its own. This one-pot dish is at once fresh and decadently ...
Soba noodle is a Japanese variety made of buckwheat flour. It has a strong, nutty flavor that makes it a natural star in chilled noodle dishes like this ...