For the filling: As needed, coarsely chop the pulled pork, so the pieces will be small enough to use as bao filling. Whisk together the sugar, potato starch or cornstarch, soy sauce and water in a medium
This sous vide beef recipe roundup proves long hot-water baths aren't just for tough cuts of meat. [Photographs: J. Kenji López-Alt] Sous vide is a predictably excellent way to cook tough cuts of beef.
So, Medusa walks into bar. Bartender says, “Hey, lady, the noodle shop’s next door!” Trust me, Zombie Aristophanes* wishes he’d written gags like that. Speaking of noodles, though, there’s a classic Korean
The fastest, smoothest, and creamiest hummus from Mike Solomonov. Makes 4 cups Prep time: 5 minutes Total time: 10 minutes Ingredients 1 garlic clove juice of 1 lemon 1 (16-ounce) jar tehina 1 tablespoon