Ventilating the office: balancing COVID-19, climate change and energy bills

Let the truffle do the work for you.

You'll want to make sure the spices have bloomed and the vegetables are cooked down first.Some people like to stir it in at the very end, off the heat, but here, we add it in the last 10 minutes or so, allowing it to reduce down a little and take up some of the flavors.

Then, we cook the shrimp very briefly in the coconut mixture and serve immediately.. Notes from the Food & Wine Test Kitchen.Make sure to use shelled,.deveined shrimp.

here, though feel free to leave the tails on for an appealing presentation.Frozen shrimp will work just fine — just thaw them thoroughly, in the fridge or in cold running water, before you start cooking..

Serve this shrimp with steamed rice, preferably basmati or another.

Sparkling wines go well with a wide variety of dishes, including curries.A strip steak with a dozen fried quail eggs nods to bò né, a Vietnamese breakfast staple he discovered while working in Houston.

His years in the American South show up, too, in the flaky biscuits standing in for pancakes in his Peking duck.Tien has devised a highly personal, individualized style of cooking that's as hard to categorize as it is to forget.

But then again, why would you want to?.Katianna Hong—The Charter Oak, St. Helena, California.