This is a fantastic recipe from the folks at Serious Eats. Not being much of a baker, I was concerned about making the base, but it turned out to be really easy. The base is so good, in fact, that I think one could use it for a wide variety of bars and toppings. In…
Archives for March 2019
Viet Beef Stew with Star Anise and Lemongrass
Here’s a recipe for a truly delicious stew. That’s all there is to say about it. From Food & Wine magazine, with minor changes. 2 lbs boneless chuck, cut into 1.5-inch pieces 2 lemongrass stalks, trimmed, cut into 3-inch pieces and smashed 3T fish sauce 2t brown sugar (light or dark) 1.5t five-spice powder (Vietnamese,…