Wash green chillies thoroughly and spread them on a clean cloth until the water evaporates. 2. Slit the chillies lengthwise. 3. Peel and cut the ginger into slices, then spread them on a clean cloth ...

1. To prepare the pork: Mix together the hoisin sauce, vinegar, ginger, garlic and chili sauce in a large bowl. Add the pork and toss to coat. Transfer to a slow cooker and be sure to get all the ...

Makes about 1 1/4 to 1 1/2 cups pickles. Note: These crisp and spicy pickles will enliven burgers, salads and tacos. Though they are ready to eat immediately, they'll taste even better next day. These ...

It seems impossible to imagine nowadays, but I didn't taste fresh ginger until I was in my late teens; it simply wasn't part of our family's culinary lexicon. But don't feel too sorry for me; I've ...

In an Onam sadhya the tail end of the banana leaf, on your left, is loaded with accompaniments that range from sweet and salty to sour and pungent. You will find the six ayurvedic tastes here, as well ...

1. Make pieces of ginger of 1/4 inchs. 2. Heat oil and add into this mustard(wait until it cracks), and garlic. 3. Add ingredient number 6 in a spoon full of vinegar ...

Benishoga (紅生姜) is a type of Japanese tsukemono made with thin strips of young ginger pickled in a red plum vinegar called “umezu” (梅酢). Umezu is the bi-product of umeboshi, another type of pickle ...

The past half-dozen times I’ve gone to the Safeway on 25th Street, I’ve been taunted by an incredible selection of adorable miniature pears. Seckels and Forelles? In stock for weeks upon weeks at a ...

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