Pantry Archives - Page 3 of 6

While it’s less famous in the West than its cousin, roti, paratha is another unleavened flatbread originally...

Originating in Korean table-barbecuing techniques, yakiniku is the Japanese adaptation of this cooking method. It translates to...

If you’re familiar with Japanese cuisine, you’ve likely had tsukemono on occasion. They’re not any one dish,...

The name might sound self-explanatory, and in some ways, it is: Shrimp paste is a paste made...

Hailing from a mix of traditional Vietnamese ingredients and French colonial influences, the banh mi sandwich is...

While the transliteration from the Thai alphabet to English can vary, gaeng keow wan — also known...

You’ve probably had it, and you certainly love it. Naan is a type of flatbread found in...

With seemingly endless regional variations and similarly endless names thereof, pilav, pilaf, plov, osh — whatever you...

Also known as spring pancakes, these are thin, simple pancakes originating in northern China. They’re used kind...

Although there are many different types of kidney beans such as the white cannellini, the first kind...

Common in cuisines from the eastern Mediterranean to South Asia plus certain cuisines in the Americas, cumin...

Perhaps the most well-known edible seaweed in the West, nori is a thin sheet made by shredding...

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