If you’ve never tried Thai curry puffs (or Malaysian or a Singaporean curry puffs), then you have some important eating to do. Sinking your teeth into the decadent, flaky crust, of course, is just the beginning. The spiced filling—usually including tender potatoes and plump green peas, with curry, onions, and garlic—is the main event.
Pan-seared Brussels sprouts in a sweet-savory soy glaze are truly one of the best things ever. “Spiteful little cabbages” is what an old friend of mine used to call Brussels sprouts. The name still cracks me up, even though I find these leafy little bulbs to be more delightful than spiteful.
The first time I made turmeric pickled tomatoes, I didn’t even own a dinner table. I served an elaborate Indian feast on a blanket spread out on my living room floor. It was one of my first real dinner parties. The menu included meat-and-veggie-stuffed samosas (recipe coming soon on All Ways Delicious!), various chutneys, curries,…
Chinese dry fried green beans is a classic Szechuan dish: Green beans are charred in a hot wok along with savory ground pork, garlic, ginger, and chiles.
This post was sponsored by Ling Ling, all opinions expressed in my post are my own. Chinese New Year, which is coming up on February 16, is the perfect excuse to indulge in my favorite cuisine. Different foods symbolize good fortune in the new year—health, wealth, happiness, fertility, and more. This Szechuan Shrimp will bring…
Garlic noodles from my favorite Burmese restaurant are among the foods that I crave most. With this quick, easy recipe, you can make them at home any time. And the best part is that they use just a handful of pantry staples.