It's that hit of I don't know what that elevates a dish to out-of-this-world, can't-stop-eating bliss.
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As far as chefs go he offers more jokes than most, along with insights into Southeast Asian cuisine.
This complex condiment manages to make everything it touches taste better.
When I saw the mass of comments raving about the dish from Momofuko online, , I figured I had to try it. With a last-minute plea to bring Brussels sprouts to my friend's Thanksgiving leftover party, it was a shoo-in.
Condiment: from L. condimentum "spice, seasoning, sauce," from condire "to preserve, pickle, season" (variant of condere "to put away, store"). As its...
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