When the inhabitants of China’s Hainan Province migrated to Southeast Asia, they brought with them one of the province’s most notable culinary exports, Hainanese chicken rice. The eponymous dish made a mark on essentially all cuisines in this region. In Vietnamese cuisine, this delectable chicken and rice dish is known as cơm gà hải nam. It’s such a simple dish composed of few ingredients, yet tastes exquisitely delicious.

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These ginger and clove madeleines are a simple twist on French MOF President Philippe Urraca’s recipe from his most recently published opus. The recipe yields madeleines with a perfectly rounded dome. These madeleines will surely indulge your sweet tooth and may even elicit a Proustian moment of nostalgia.

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Vietnamese caramelized ginger chicken perfectly marries savory and sweet flavors. Once the liquid reduces, it bathes the chicken in a glistening amber sauce imbued with a fiery ginger flavor. The sauce will no doubt have your taste buds popping and begging for more. This dish pairs perfectly with a side of steamed white jasmine rice.

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