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Thai Tom Yum Soup Shooters with Lemongrass and Tofu

Appetizers, Recipes / June 13, 2023

by Scott Stokes

Thai Tom Yum Soup Shooters with Lemongrass and Tofu

Thai Basil Rolls with Peanut Lime Dipping Sauce and Lemongrass Tofu

Appetizers, Recipes / June 12, 2023

by Scott Stokes

Thai Basil Rolls with Peanut Lime Dipping Sauce and Lemongrass Tofu

Vietnamese Banh Mi with Lemongrass Grilled Chicken and Sriracha Mayo

Lunch, Recipes / June 10, 2023

by Scott Stokes

Vietnamese Banh Mi with Lemongrass Grilled Chicken and Sriracha Mayo

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Did You Know?

Ingredient Pairings

Mint and chocolate are a classic pairing that creates a refreshing and indulgent combination. The cool and minty flavor of mint complements the rich and sweet taste of chocolate, making it a popular choice for desserts.

Food Facts

Oysters can change their gender multiple times throughout their lives. They start as males, then become females, and may switch back and forth as needed for reproduction.

Cooking Tips

Allow meat to rest for a few minutes after cooking before slicing or serving. This helps to retain the juices and results in a more tender and flavorful dish.

Ingredient Spotlight

Eggplant is a versatile vegetable with a meaty texture. It has a slightly bitter taste that becomes milder when cooked. Eggplant can be grilled, roasted, sautéed, or used as a substitute for meat in vegetarian dishes.

Foraging Facts

If you're new to foraging, start with easily identifiable and commonly foraged plants like dandelions, chickweed, or wild blackberries. As you gain experience and knowledge, you can gradually expand your repertoire and explore more diverse wild edibles.

Baking Hacks

To quickly bring cold eggs to room temperature for baking, place them in a bowl of warm water for a few minutes. This helps to ensure better incorporation into the batter and more consistent results.

Culinary Terms

Basting is the process of brushing or spooning liquids, such as marinade or pan drippings, over food while it is cooking to add flavor and keep it moist.

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