Pantry Archives - Page 3 of 5

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...

Sometimes confused for basmati, jasmine rice is a long grain rice most common in Southeast Asian cooking.

One of the most popular Japanese dishes in North America, tempura is a deep-frying method that produces...

Furikake is a dried seasoning of crumbled, chopped, and powdered ingredients used as a topping for pretty...

Black vinegar is a term for a variety of different dark, full-bodied vinegars used in Chinese, Taiwanese,...

Just like it sounds, the term adobo is Spanish in origin, even if the cooking method is...

For many, one of the first things associated with Japanese cuisine is seaweed. There are tons of...

Although at first glance they could from afar appear to just be black beans, kuromame are sweetened...

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