Fried Pickle Salad
This has been my hyper-fixation meal of late. This delicious salad starts with a hearty mix of shredded cabbage and massaged kale, making it ideal for meal prep. It’s topped with shredded rotisserie chicken, radish sticks, and sliced cherry tomatoes, then drizzled with a creamy homemade ranch packed with fresh herbs and plenty of garlic. This satisfying salad always hits the spot and comes together quickly, as long as your ingredients are prepped ahead of time.
Scallop Coconut Ceviche
If you're like me and not planning to travel abroad this summer, don't worry. You can embark on a culinary journey with a dish that brings the vibrant flavors of Peru right to your kitchen - a limey, coconut ceviche. It's a unique blend that falls somewhere between a ceviche and a tartare but is unequivocally delicious.
Mango Tiramisu
A chilled Mango Float-inspired dessert with mango-juice-soaked ladyfingers, condensed-milk whipped cream, and coconut. Use fresh mango or frozen chunks, and make it ahead.
Hot and Tangy: 3 Creative Uses for Fermented Chilis
Unlock the potential of fermented chilies with one base ferment, and create three incredible products: Duo Jiao, hot sauce, and sambal. Duo Jiao, a Chinese condiment made from fermented chilies and salt, adds a fiery kick to stir-fries and steamed dishes. Homemade fermented hot sauce offers a deeper, more complex heat perfect for tacos and eggs. Sambal, a Southeast Asian chili paste, combines fermented chilies and garlic for a tangy, versatile condiment. Transform your meals with these bold, spicy flavors!
Por Por’s Cantonese Sticky Rice (Lo Mai Fan)
My Por Por’s weeknight lo mai fan uses a 2:1 mix of jasmine and glutinous rice, so it cooks on a regular rice-cooker cycle before you fold in Chinese sausage, cured pork belly, shiitake mushrooms, dried shrimp, and salted turnip.