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One of my husband’s close friends is currently in town and when Ali asked him what he would like to eat all he asked for was Pakistani food because he has not had any since he was here back in November. With a free rein and my tomato obsession in mind I decided to make a simple pea pilaf ( cumin seeds, whole red chillies sautéed in minimal oil, equal amounts of peas and rice, half a chicken stock cube for every cup of rice) and with it my favourite Pakistani tomato dish, the oddly named Tomato Cut....

If you ask me what my favorite miso soup is, I would immediately say Tonjiru (豚汁). This pork and vegetable miso soup is one of the true comfort foods that I crave when I travel. There’s nothing more soothing than a simple meal of Onigiri rice balls and tonjiru. You might have seen tonjiru featured on the popular Japanese TV drama called Shinya Shokudo (深夜食堂) or Midnight Diner: Tokyo Stories on Netflix....

NOTE: This post was updated on 3/15/22 to include new information. It was originally published on 10/23/13. The Trinidad Scorpion pepper is a chili pepper hailing from the Caribbean. It is native to Trinidad and Tobago. These red, wrinkled peppers sport tails that resemble the scorpion, hence the name, and are known for their intense heat. Scorpion peppers were fairly uncommon in the early 2000s, even in Trinidad, though their popularity exploded with the announcement of the Trinidad Scorpion Butch T variety in 2011, which briefly earned the title of “Hottest Pepper in the World”....

A couple of weeks ago I shared a condiment recipe – Homemade Ume Miso – that is amazingly drool-worthy. If you’ve made it, the homemade miso blend should be nicely mature and ready to use by now. The very first recipe I’d love for you to try is this Ume Miso Dressing (梅味噌ドレッシング). Bursting with bright, fruity, and zesty flavor, this is the dressing that makes the salad. You’re going to love it!...

Ingredients needed 🧾 How to make it 🔪 More recipes with beans Recipe 📖 Personally, I feel, chili is also very similar to an Indian curry made with beans. The ingredients used are pretty similar and so are the flavors. Chili recipes are an appetizing one-pot meal that’s perfect for meal prep, busy weekdays, weeknight dinners, or simply when you are in need of a hearty meal to warm you up inside out....

Bursting with umami flavors and satiating textures, mushrooms have been a vital ingredient in Japanese cuisine for centuries. We love cooking with these delectable fungi and often incorporate them into a wide variety of dishes. In this article, let’s learn all about popular Japanese mushrooms and some best ways to cook with them. Why You Need to Add These Mushrooms to Your Dishes Japanese mushrooms have long been valued for their outstanding health benefits as they contain a wide range of antioxidants, vitamins, and minerals....

Yuzu (柚子) is a small yellow or green citrus fruit that’s highly prized in Japanese cuisine for its intensely aromatic zest and floral, tart-sweet juice. The zest retains its sourness even when cooked at high temperatures. It’s been used for centuries in Japan and Korea and is thought to have originated in China. The Japanese also use it in non-food products such as perfumes, soaps, and cosmetics and add it to the Toji bathwater (Winter Solstice)....

Yuzu is very rare to find outside of Japan as are other Japanese citrus like kabosu and sudachi. So, I was really lucky to have so many fresh yuzu fruit this winter. After making the delicious Yuzu Sorbet, I was able to pick more yuzu from my friends’ trees in their backyard. This abundance of yuzu in my life made me smile cheek to cheek, but there was one problem....

Are you gearing up for the holiday party season? Today’s theme is all about how to host a sushi party. I promise it’s going to be a fun, hands-on culinary experience that your guests will never forget! Are you ready to invite your foodie friends and enjoy a memorable sushi feast? Let’s get rolling! How to Host a Successful Sushi Party Feeling intimidated? Don’t be. Rolling sushi is easier than you think....

The aji amarillo chili pepper is a spicy South American pepper with vibrant orange-yellow skin and fruity flavor. “Amarillo” means “yellow” in Spanish, and “Aji” means “chili” in South America, this pepper is also appropriately known as the “yellow chili.” The Ají Amarillo is grown in all areas of Peru. Used by the Incas, it is still the most common and popular chili pepper in that country. It may be said that is it possibly the most important ingredient in Peruvian cuisine, as it is incorporated in a number of national dishes, from main courses to side dishes and more....

Let me tell you about it. The name, “aka-banga” is Kinyarwandan and translates to “little secret”. It is often referred to as Rwanda’s little secret oil, as you’ll find it everywhere there. It is often referred to as a hot sauce or chili sauce, but it is, in reality, a chili oil. He named it “akabanga”, meaning “little secret”. Soon, customers began visiting him to specifically request his chili oil, and akabanga was born....

Mirin (みりん, 味醂) is a rice-based condiment commonly used in Japanese cooking to impart a subtly sweet and mildly acidic flavor to dishes. It is often found in sauces, glazes, and marinades. What is Mirin (Japanese Sweet Rice Wine) Mirin (みりん, 味醂), or sweet rice wine, is a sweet and syrupy liquid used as a seasoning and glazing agent. Like soy sauce, it is one of the most essential condiments in Japanese cuisine....

It is so hard to cook like someone else, but for people like me who grew up only eating their mothers cooking so much of our sense of what food ought to taste like comes from mama. Most of my Pakistani recipes are if not hers, then inspired by her. I love the idea that through them I am continuing a version of my family’s tastes and traditions. Sabzi Awards: best kinds of Veg for Aloo Gobi I’ve experimented widely with the different varieties of tomatoes, potatoes, and onions available here and these are the ones that work best for Pakistani food....

I hope you love it as much as I do! Enjoy! The dried version actually brings the resulting flavor up a notch. Dried pods have a way of trancending the flavor of fresh pods, particulary when it comes to sauces, so hurry up and grab yourself some ancho peppers and let’s get cooking! Check out this ancho pepper. Gorgeous, right? I can’t get enough of these. You’ll want this for smoking or grilling up ribs, chicken, pork, shrimp, fish, just about anything you can cook up in the back yard....

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. You might not think sauces made from dried pepper pods could achieve flavors that transcend fresh pepper sauces, but dried peppers achieve a quality you can’t get with fresh peppers....

Asian Chicken Lettuce Wraps have to be one of the most popular appetizers in restaurants all across America from P.F. Chang’s to Cheesecake Factory and now in your very own home! These Thai Chicken Lettuce Wraps, however, are even better than any restaurant version in my book. The tender chicken and crisp-tender stir-fried vegges are smothered in a tantalizing hoisin, soy, peanut sauce all rounded out by red curry paste, ginger and basil....

At roughly 100,000 Scovilles, they are hotter than the cayenne, but not quite as hot as most habaneros. They make a deliciously spicy addition to many foods and dishes. Learn About These Other Hot Chili Peppers African Bird’s Eye / African Devil Devil’s Tongue Pepper: All About Them Carolina Cayenne Chili Peppers Fatalii Chili Peppers Datil Pepper: Fiery Chili from St. Augustine Sugar Rush Chili Peppers Tshololo Chili Pepper Wiri Wiri Pepper Tiger Paw NR Chili Peppers Tabiche Chili Peppers Madame Jeanette Chili Peppers Jamaican Hot Chili Peppers There are even more here!...

When it comes to desserts for a large crowd, easy puddings are my go-to choice! Especially these no-bake ones, that can be layered like this serradura, mango parfait, fruit custard and jelly and much more. Even if I’m not making layered desserts, I occasionally make simple puddings like chocolate, vanilla or butterscotch pudding. Then I have my Indian style pudding favorites, steamed bread pudding, creamy rice pudding or tapioca pudding to satisfy that sweet tooth after a nice, hearty meal....

BEEF BARBACOA RECIPE VIDEO I am slightly obsessed with my Beef Barbacoa Recipe. I love it more than my Carnitas, Carne Asada, Mexican Chicken and Chipotle Pork. It is hands down my favorite Mexican meat/chicken and so I knew it belonged as the star in these easy Beef Enchiladas – because after all Beef Enchiladas are only as good as the beef- so it better be goooooooood! How to Make Shredded Beef for easy Beef Enchiladas What I especially love about Beef Barbacoa is that the shredded beef makes your beef enchiladas not only unbelievably delicious but SO easy!...

This is my favorite recipe for Mango Salsa If you’ve been following me for anytime at all, you know mangos are one of my favorite foods of all time. So, in anticipation of my Chipotle Salmon coming this week, I bring you its spectacular garnish, Mango Salsa! It’s juicy sweetness cuts through the spicy salmon to create a match made in heaven. And you’ll be in heaven every time you eat this salsa....