Need to get my hands on this book: A Street Style Book for Food Lovers By Jean-François Mallet and from Chronicle Books.
(thanks/via: Bon Appétit)

Need to get my hands on this book: A Street Style Book for Food Lovers By Jean-François Mallet and from Chronicle Books.

(thanks/via: Bon Appétit)

For those of you fearing a Sriracha-pocalypse: Don’t worry. We’ve got your back. You can make it at home.

Read more: How to Make Sriracha at Home on Food52

(thanks/via: food52)

Sriracha: First, The Crisis. Now, The Movie from The Salt on NPR (see the whole movie $5 on Vimeo here)

(thanks/via: NPR)


Laotian-inspired Southeast Asian cuisine to TriBeCa in a warm, comfortable setting. Showcasing the best ingredients through Laotian techniques and flavors, the menu is designed for sharing and encourages guests to explore and taste a wide variety of dishes.

Khe-Yo is a newish Lao restaurant in NYC.  Phet’s offerings are mostly true to Lao with occasional mashups that intensify the foods’ highpoints.  Go now.
(thanks/via: Khe-Yo)

Laotian-inspired Southeast Asian cuisine to TriBeCa in a warm, comfortable setting. Showcasing the best ingredients through Laotian techniques and flavors, the menu is designed for sharing and encourages guests to explore and taste a wide variety of dishes.

Khe-Yo is a newish Lao restaurant in NYC.  Phet’s offerings are mostly true to Lao with occasional mashups that intensify the foods’ highpoints.  Go now.

(thanks/via: Khe-Yo)

Thinking about paleta carts makes you hungry right?  Recipe book here,  photos and recipes from Saveur here, and a master recipe with variations from Sunset here.  Call me when they’re ready.
I’ve had some pretty good paletas from LaNewYorkina sold on the HighLine.

(thanks/via: SpanglishBaby)

Thinking about paleta carts makes you hungry right?  Recipe book here,  photos and recipes from Saveur here, and a master recipe with variations from Sunset here.  Call me when they’re ready.

I’ve had some pretty good paletas from LaNewYorkina sold on the HighLine.

(thanks/via: SpanglishBaby)


Roasted Strawberry-Buttermilk Sherbert (Bon Appétit, July 2013)

Maybe an ice cream maker is a necessity?
(thanks/via: epicurious)

Roasted Strawberry-Buttermilk Sherbert (Bon Appétit, July 2013)

Maybe an ice cream maker is a necessity?

(thanks/via: epicurious)

 THE HOT SAUCE COOKBOOK by Robb Walsh
(thanks/via: BlessThisStuff)

 THE HOT SAUCE COOKBOOK by Robb Walsh

(thanks/via: BlessThisStuff)

bonappetit:

Andrew Knowlton, the BA Foodist, spent countless hours and traveled thousands of miles in search of America’s Best New Restaurants. After way too many dinners alone at the bar, he returned home with this list of 50 trendsetting (RIGHT NOW!) nominees—from New York’s Alder to Charleston’s Xiao Bao Biscuit.Check back August 14th when we reveal our second annual Hot 10 and his pick for the Best New Restaurant in America. In the meantime, bring on the nominees!
(Photograph by Peden + Munk)

Time for some foodie travel…

bonappetit:

Andrew Knowlton, the BA Foodist, spent countless hours and traveled thousands of miles in search of America’s Best New Restaurants. After way too many dinners alone at the bar, he returned home with this list of 50 trendsetting (RIGHT NOW!) nominees—from New York’s Alder to Charleston’s Xiao Bao Biscuit.Check back August 14th when we reveal our second annual Hot 10 and his pick for the Best New Restaurant in America. In the meantime, bring on the nominees!

(Photograph by Peden + Munk)

Time for some foodie travel…

chef hans vogels of noodle bar toronto, and chef chris jang of a-ok foods share a kitchen for one night only. each chef will prepare noodle dishes, buns + more. check out the menu. reservations are highly recommended and are available online or by phone at 647.253.8000. 
(thanks/via: momofuku)
chef hans vogels of noodle bar toronto, and chef chris jang of a-ok foods share a kitchen for one night only. each chef will prepare noodle dishes, buns + more. check out the menureservations are highly recommended and are available online or by phone at 647.253.8000

(thanks/via: momofuku)

Poh cooks Kuih Dadar (pandan crepes stuffed with coconut) (by MKInsiders)

Sweet tooth?  These Indonesian green crepes filled with carmelized palm sugar and coconut are super delicious.  Here is the recipe.


Perfectly smooth DIY hummus in a fraction of the time — thanks to a simple, brilliant trick.
 Read more: Yotam Ottolenghi & Sami Tamimi’s Basic Hummus

That’s different!
(thanks/via: food52:)

Perfectly smooth DIY hummus in a fraction of the time — thanks to a simple, brilliant trick.

 Read more: Yotam Ottolenghi & Sami Tamimi’s Basic Hummus

That’s different!

(thanks/via: food52:)

Thai Khao Lam - Bamboo Tubes of Sweet Custardy Sticky Rice (ข้าวหลาม)
Still dreaming about Thai desserts.  These are popular in Cambodia too except there the bamboo tubes are grilled over fire until black and called kralan.
(thanks/via: Eating Thai Food)

Thai Khao Lam - Bamboo Tubes of Sweet Custardy Sticky Rice (ข้าวหลาม)

Still dreaming about Thai desserts.  These are popular in Cambodia too except there the bamboo tubes are grilled over fire until black and called kralan.

(thanks/via: Eating Thai Food)

Thai Desserts - Nam Kang Sai Shaved Ice (น้ำแข็งใส) (by Mark Wiens)

Leaving for Bangkok now…

More photos and info about this dessert on Eating Thai Food.  Don’t omit the green, pandan-flavored, rice noodles that look like worms because they’re the best part.

(thanks/via: Eating Thai Food and Mark Wiens)

latimes:

This is real: A functional Sriracha fountain as seen at last night’s launch party for The Veggie-Lover’s Sriracha Cookbook by Randy Clemens.

Guests at the Golden Road Brewery in L.A.’s Atwater Village freely dipped into the deliciousness (Tip: Soft pretzel bites doused with Sriracha are a very good thing).

They also had the opportunity to sample recipes from the book — Jackfruit “Pulled Pork” Sammiches with Pickled Red Onion; Beer Battered Fried Avocado Tacos with Sriracha Curtido — prepared by Golden Road Executive Chef Adam Levoe. 

But the fountain of sauce was the event’s hottest topic; even David Tran, the man who introduced Sriracha to the American masses, stopped to take an iPhone photo.  

image

If you are unfamiliar with the history behind the “Rooster sauce” phenomenon, Peter Hong’s 1997 profile is the origin story.

More recently, Frank Shyong caught up with Tran as he prepared to move the family business into a huge new factory in Irwindale, Calif. 

The money quote: “Hot sauce must be hot. If you don’t like it hot, use less,” Tran said. “We don’t make mayonnaise here.”