Tofu-skin roll
Shanghai's Buddhist temple kitchens, and the vegetarian restaurant at Jade Buddha Temple in particular, have long served su e as a cold starter: sheets of tofu skin brushed with sweet soy, rolled tight, steamed to set and then fried until the outside turns bronze and blistered like the skin of a roast bird. Sliced on the diagonal, it shows dozens of thin, savoury layers that are tender inside and faintly chewy at the edge. It is eaten at room temperature with other cold plates before a banquet, or tucked into lunch boxes. The usual mistake is soaking the dried tofu skin until it falls apart; you only need to brush it with the warm seasoning so it softens as you roll. Chef's tip: roll each log as tightly as you can and tie it in a cloth before steaming, because loose rolls separate into strips when you slice them.
A new country every day, from every cuisine on the site.
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
A big batch of spicy pizza sauce with fresh oregano, thyme and basil, plus ginger, garlic and green chilli for an Indian-style kick. The tomatoes are cooked down, strained and simmered until thick, so the sauce won't make the base soggy. Freeze it in portions for quick pizzas, or use 2 tsp dried herbs in place of fresh.
Showing 2 of 10,046 recipes
Page 1,117 of 1,117
Indian
Italian
French
Chinese
Japanese
Mexican
Korean
Spanish
Persian
