Disappearing Sweet Chili Lime Chicken + Giveaway
For the recipes we share on the In the Kitchen With column, we always try to leave you with something you can use with other food you may eat, or something that may become a staple in your pantry. The second cookbook by Diana Kuan, Red Hot Kitchen, is the perfect book for staples. It features […]
For the recipes we share on the In the Kitchen With column, we always try to leave you with something you can use with other food you may eat, or something that may become a staple in your pantry. The second cookbook by Diana Kuan, Red Hot Kitchen, is the perfect book for staples. It features nine classic Asian chili sauces to make from scratch and recipes in which to use them. We chose the very simple Sweet Chili Sauce and accompanying Sweet Chili Lime Chicken recipes to feature this week because you can keep the sauce for so many things, and wow your guests at a potluck with the chicken! —Kristina Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of Red Hot Kitchen and The Chinese Takeout Cookbook. Her work has also appeared in Food & Wine, Time Out New York, The Boston Globe, The Washington Post, and Epicurious. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side. Find out about Diana’s cooking classes at Appetite for China and her artwork at Plate & Pencil. Fi...
For the recipes we share on the In the Kitchen With column, we always try to leave you with something you can use with other food you may eat, or something that may become a staple in your pantry. The second cookbook by Diana Kuan, Red Hot Kitchen, is the perfect book for staples. It features nine classic Asian chili sauces to make from scratch and recipes in which to use them. We chose the very simple Sweet Chili Sauce and accompanying Sweet Chili Lime Chicken recipes to feature this week because you can keep the sauce for so many things, and wow your guests at a potluck with the chicken! —Kristina Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of Red Hot Kitchen and The Chinese Takeout Cookbook. Her work has also appeared in Food & Wine, Time Out New York, The Boston Globe, The Washington Post, and Epicurious. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side. Find out about Diana’s cooking classes at Appetite for China and her artwork at Plate & Pencil. Fi...
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Wilgah Residence: Bold Contemporary Addition to Heritage Home
03-05-2024 05:12 - (
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