These crispy scallion pancakes have all of the traditional appeal of their restaurant namesakes, with more flavor and texture thanks to sesame oil and sesame seeds and less greasiness than what is often served in Americanized Chinese restaurants.
When we talked about this recipe from Saveur’s Soups and Stews on the show, of course, the word we used over and over was umami. Mushroom lovers, rejoice: there are three forms of mushrooms in this soup: fresh, dried, and panfried.
From Faith: First, our resident bartender, Anthony DeSerio, will give you the history of the hot toddy — mixing a spirit with water and sugar — but he settles into amusement, in his good-natured way, knowing we want to taste his best toddy, a soothing little number involving a whiskey from France. Here’s the punchline; it’s […]