[Photographs: J. Kenji Lopez-Alt] Last week, Ed came into the office excitedly exclaiming that he'd just had "the first hot and sour soup that has any sort of complexity," made by Joe Ng of RedFarm. As
Note: the story was updated on January 1 to remove a reference to Thames Water U.S. intelligence services agree: A major global water crisis is less than ten years away. Some time in the second decade
Yup, people are selling these things It seems that when we said Sriracha was already everywhere, we didn't fully understand how far "everywhere" could go: Now intrepid food bloggers and some actual companies
Servings June 2011Print Ingredients 2 tablespoons butter 6 tablespoons Sriracha 3 cloves minced garlic 1 pound head-on shrimp 1 tablespoon lemon zest 2 tablespoons minced fresh mint 2 tablespoons minced
Oh, it can be done. Just ask Carey Nershi of Reclaiming Provincial We've done a lot with Sriracha here at Bon Appétit (like showing you 25 of our favorite recipes using the stuff), but we've never actually
6 Servings July 2008Print Ingredients 2 tablespoons canola oil or peanut oil 2 tablespoons minced lemongrass (from bottom 3 inches of about 4 stalks) 2 garlic cloves, minced 4 ounces fresh shiitake mushrooms,
As BA celebrates Sriracha Week, chef John Currence looks back at the sauce that got America sweating--Tabasco--and the powerful personality who championed it As BA celebrates Sriracha Week, chef John looks
6 Servings You definitely won't miss the meat in this healthy vegetable soup. Use as much or as little sriracha sauce as you like depending on your spicy preference. January 2010Print Ingredients 1 tablespoon
Yeah, we know Sriracha is good. But there are other awesome Asian hot sauces, too. Could one replace the Rooster? We burn through 7 candidates If you’re reading this story, it’s almost certainly because
It's not just a hot sauce: It's a tattoo, a beer cozy, a Valentine, and more. We've got visual evidence that the Rooster sauce is taking over America Sriracha isn't just a food fad that inspires national
4 Servings June 2008Print Ingredients 2 12-ounce skirt steaks, each halved 3 tablespoons fresh lime juice, divided 1 large onion, halved lengthwise, thinly sliced 4 large garlic cloves, pressed 1 1/2 hot
...and it's called Sriraja Panich. Andrea Nguyen finds out what the chile sauce is, where it comes from, and why it took so long to hit our shores Not long ago, a beat-up cardboard box arrived at my door.
Sriracha Fridge PicklesAshley RodriguezMake a brine, add Sriracha, throw in chard stems and let the refrigerator pickles hang out for a few days. Really good stuff.Sriracha Fridge PicklesMake a brine,
We love Rooster sauce, but on ice cream? On cake? In coffee? That's why we had Amiel Stanek do a taste test—here are his results We love Amiel Stanek, the assistant to our editor in chief, Adam Rapoport.
Makes 6 Servings Print Ingredients 1 cup mayonnaise, divided 1 tablespoon hot chili sauce (such as Sriracha) 1/3 cup (packed) finely chopped fresh mint 2 tablespoons fresh lime juice 2 tablespoons minced
makes 4 sandwiches January 2010Print Ingredients Hot Chili Mayo 2/3 cup mayonnaise 2 green onions, finely chopped 1 tablespoon hot chili sauce (such as sriracha)* Meatballs 1 pound ground pork 1/4 cup
4 to 6 Servings March 2012Print Ingredients 1/2 cup Sriracha 1/2 cup unseasoned rice vinegar 1/4 cup mirin (sweet Japanese rice wine) 1/4 cup red currant or strawberry jelly 12 large chicken drumsticks
Now that we've all gotten used to saying "Sriracha," what does the word itself actually mean? Seeing as how it is Sriracha week here at Bon Appetit, it seems like high time to leave the safety of our etymology
Damon Boelte, the bar director of Brooklyn's Prime Meats, was kind enough to show us the 15-Second Punch, which lives up to its name. At last: a punch you can prepare in about the time it'd take you to
A roundup of food news from around the internet on December 6, 2013 It’s the afternoon, and you deserve a break. Sit back, pour yourself a glass, and enjoy these food stories from around the Internet.
· People May Be Hardwired to Be Rude to Waiters [Eatocracy] · Experts Explain Coffee on the Leonard Lopate Show [WNYC] · How the "Sneeze Guard" Changed Buffet Tables Forever [Smithsonian] · Hong Kong Critic