Spring, Loaded

Screen Shot 2013-05-31 at 10.09.17 AMWhen you think of spring rolls, you probably envision the kind that are served as an appetizer at nearly every Thai restaurant in this country, a tangle of sometimes-identifiable vegetables rolled in a thin wrapper, deep-fried and served with a sweet dipping sauce.

But spring rolls go far beyond that. They’re found all across Asia, with wrappers, fillings and cooking techniques that differ from one country to the next. Fresh spring rolls, sometimes called summer rolls, are a staple in Vietnam. Most typically, they’re made of rice paper filled with rice vermicelli, cooked meat or shrimp, raw vegetables, basil, cilantro and mint. They’re wonderful, a rare combination of substance and light.

Read the rest of this article, here.

Posted in Produce, Seafood, Thai, Vietnamese

3rd Day of HTCE: Pad Thai


I’m giving away copies of the new How to Cook Everything iPad App, one every day until new year’s eve. Just sign up for the newsletter (look to your left) to enter the running. I’ll pick an email address at random and send you the App.

Pad Thai

Makes: 4 servings

Time: 30 Minutes

Easy to make at home—easier than you thought, I’m sure—and better than most pad Thai you’ve had in restaurants. Just make sure you have everything on hand and prepared before you start stir-frying, because it goes pretty fast once the heat is on.

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Posted in Behind The Scenes, Thai

Can Real Asian Food be Mainstreamed?


By Andrea Nguyen

[Andrea Nguyen, a food writer and teacher who lives in Santa Cruz, is the author of Into the Vietnamese Kitchen and Asian Dumplings. She’ll become a regular contributor to markbittman.com while maintaining the invaluable Vietworldkitchen.com. – mb]

Most sophisticated eaters don’t equate mall food and good food. And, despite my teenage love of Orange Julius and hot dogs on a stick, I’m in that crowd. But this spring, my curiosity drew me to the Century City Shopping Center in Los Angeles — not just once but twice — to sample the fare at RockSugar Pan Asian Kitchen. It’s not a food court counter, but a new 7,500-square-foot, 250-seat restaurant – opened by the Cheesecake Factory, of all things.

On both occasions, I chatted with Executive Chef Mohan Ismail, an affable and talented Singaporean who has worked at Tabla, Blue Hill, and Spice Market. Ismail is working on how to deliver honest Asian flavors, mostly Southeast Asian and Indian, on a mass level. What he has accomplished thus far turned my head.

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Posted in American, Thai, Vietnamese

Pot Lucky Birthday


By Pam Anderson

When my daughters Maggy and Sharon were growing up, I always let them choose their birthday dinner. Sharon frequently requested Thanksgiving dinner with all the trimmings. I was always happy to oblige, but on the 20th of July, even with the AC blasting, we were all stuffed and sweaty by the end.

Last night we celebrated Maggy’s 27th. Since she and husband Andy live in NY now, we decided this year would be different. We were going out for a change. I was thrilled. Continue reading

Posted in Recipes, Thai