Panang curry is different from most other Thai curries in that the liquid doesn’t “drown” the protein (as is the case with green curry or masaman curry). The amount of liquid here is relatively little, so it is served in a wide shallow dish, not a deep bowl. So you might see that in terms … Continue reading
This is not a dish that is familiar to non-Thais, and that’s probably because most westerners just don’t have the heat tolerance for it– it’s one of the most spicy dishes in Thai cuisine. Gaeng Pah translates to jungle curry, and “jungle foods”, even for the Thais, are something for the brave. If you ever … Continue reading
Chef Gerard, who opened Bocadillos, serves this simple spanish dish at his Basque-inflected restaurant. Special thanks to the staff at the San Francisco Chronicle for the opportunity for me to test this recipe.
This is a comforting Japanese dish with steamed rice that is topped with seasoned breaded fried pork cutlets and egg.