| Jan 1, 2010
| 11:12 PM
Note: Each year before Thanksgiving, we print our tried-and-true turkey recipes. Each year, however, we also give you something new. The hands-down winner of the year's new turkeys was Ken Hom's steamed turkey stuffed with sausage and glutinous rice...
| Jan 1, 2010
| 11:15 PM
Note: This is the second recipe from Surapee Parich, mother of former Times Test Kitchen intern May Parich. The dish makes a wonderful dinner party appetizer or pass-around hors d'oeuvre.
3 tablespoons Thai chile paste
1/3 cup vinegar...
| Feb 11, 2010
Shrimp dumpling filling
Total Time: 20 minutes
Servings: Makes enough filling for 3 dozen dumplings, about 6 servings
Note: Chinese rice wine and fresh water chestnuts are available at most Chinese and Asian markets. When buying fresh water...
| Nov 28, 2010
The trappings of the holiday season are all around us this time of year, in television commercials that portray wintry wonderlands, in Christmas carols that command "let it snow, let it snow, let it snow," in images of Santa in his ermine-trimmed suit and...
| Apr 19, 2011
Two years ago Paul Simon traveled to Kenya with his wife, the singer Edie Brickell, and their three children. The trip wasn't strictly musical: "We went to see the migration of the animals," Simon says. But fans of this Rock and Roll Hall of Famer have...
| Dec 30, 2010
"Northern Chinese eat dumplings on [the Lunar New Year] the way Americans eat turkey on Thanksgiving," Lillian Chou wrote from Beijing. But even though the Lunar New Year is still weeks away, that's no reason not to make these incredibly flavorful...
| Jun 23, 2011
White lotus dumplings
Total time: 1½ hours, plus chilling time
Servings: Makes about 3 dozen dumplings
Note: Snow pea leaves can be found at select Asian markets. Wheat starch (food grade) can generally be found at Asian markets and is available...
| Nov 17, 2011
There are two secrets to preparing this recipe by Russ Parsons. First, steaming the Brussels sprouts whole and then quartering them, which gives a beautiful range of colors, flavors and textures, from the tender, sweet, dark green of the outside to the...
| Nov 17, 2011
Absolutely no one cared that the Thanksgiving turkey was growing colder by the moment, along with the garlic-and-herb potato gratin and the caramelized chestnuts and Brussels sprouts tossed in a velvety cider vinegar braise.
But there was plenty of...
| Oct 12, 2007
We've had plenty of cause for celebration lately that we are not bound by Article 301 of the Turkish penal code (which specifies a six-month-to-three year prison sentence for insulting "being a Turk, the Republic or Turkish Grand National Assembly") or...
| Nov 24, 2009
| 4:32 PM
Word on the Street: This Friday, Susan Feniger's Street officially debuts its new seasonal dinner menu, featuring: Argentinian/Italian ricotta dumplings simmered in brown butter and lemon with celery root puree; black-eyed pea fritters; lamb kafta...