Andrea Nguyen Headshot
Andrea Nguyen Headshot

Andrea Nguyen

Andrea Nguyen is a James Beard award-winning author, cooking teacher and consultant. She lives in the Bay Area, where she experiments, writes, and also publishes Vietworldkitchen.com. Her latest cookbook is Vietnamese Food Any Day.
This recipe was inspired by kulfi, an Indian frozen dessert often flavored with cardamom, saffron and pistachios. Counting saffron threads seems tedious but it is an accurate way to measure one of the most precious spices on Earth. Rather than using an ice cream maker, you whip the cream mixture to form soft peaks before freezing it. The results are über-creamy.
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Marble Spice Bundt Cake
Rating: Unrated
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Unleash your artsy side when marbling the light and dark batters together. The latter is fragrant with loads of cinnamon, allspice, cloves and nutmeg and gets its color from molasses and espresso powder.
Cacio e Pepe
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When making this elemental Roman pasta, most people focus on the cheese (cacio), with purists arguing for youngish pecorino Romano. But the peppercorns (pepe) are also essential to this dish, so it's a great time to try a single-origin variety. Boiling down some reserved pasta-cooking water before mixing with the al dente spaghetti concentrates the starch for an even more luscious sauce. Look for a hard grating cheese made without rennet if you want to keep it truly vegetarian.
Inspired by Lebanese batata harra, these potatoes are coated in lots of spices before they're roasted.
Freshly grinding the spices yields a much tastier pork satay. Indonesian sweet kecap manis soy sauce is typically called for in this dipping sauce, but can be hard to find. Here, we spice up tamari (or soy sauce) and molasses for a similar flavor.
Black Pepper Crab
Rating: Unrated
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Black pepper amplifies crab's briny sweetness in this Singapore favorite. Use the freshest crab possible, and enjoy with lots of cold beer and have plenty of napkins handy. Snow or king crab legs may be substituted for Dungeness.
In the pages of this notebook are the flavors of my family’s journey from Vietnam to the United States.
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Andrea Nguyen, renowned author and cooking teacher, makes a mild stock for the stir-fry with the lobster shells. Freeze the leftover stock for up to a month and use it to make soup. If you don't have a wok, fry the lobster in a medium saucepan and make the stir-fry in a large skillet.
Grandma's comfort foods remind of us simpler, happier times and make us feel better—even if only for a little while. Here's why we should all lean in harder and embrace our comfort-food cravings.
In the pages of this notebook are the flavors of my family’s journey from Vietnam to the United States.
Andrea Nguyen, renowned author and cooking teacher, makes a mild stock for the stir-fry with the lobster shells. Freeze the leftover stock for up to a month and use it to make soup. If you don't have a wok, fry the lobster in a medium saucepan and make the stir-fry in a large skillet.
Grandma's comfort foods remind of us simpler, happier times and make us feel better—even if only for a little while. Here's why we should all lean in harder and embrace our comfort-food cravings.
Traditionally, this Yucatán-style pork is cooked all day in a pit, but a pressure cooker gets it on the table much quicker. Cooking the pork wrapped in banana leaves is optional but adds an authentic grassy note.
Spicy Tamarind Chicken
Rating: Unrated
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This marinade is best on quick-cooking cuts of meat like this spicy grilled chicken, as the sugars in it can burn if on the grill for too long. Use the grill to cook the rest of your meal, too--Japanese eggplant and shishito peppers would be nice.
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Dashi gives this vegetable rice recipe its savory depth. Rinsing the rice may seem like an extraneous step but it removes some of the surface starch for fluffier rice. And soaking the rice in seasoned dashi before cooking infuses the dish with more flavor.
Buckwheat lends an earthy edge to this tender dough, which can be used in savory or sweet applications. See some recipe ideas below.
Rhubarb-Strawberry Galette
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Strawberries and rhubarb are a classic springtime combo, but you could use cherries or apricots if you prefer. Baking this pretty galette on a heated surface like a baking stone creates a crisp, sturdy bottom.
Annatto Spice Blend
Rating: Unrated
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This spice blend conjures up the sunny flavors of the Yucatán. You'll need to track down annatto seeds (aka achiote), which provide the blend's vibrant color and flavor. Use it to flavor rice (add 1 tsp. for each 1 cup dry rice), sprinkle on chicken or pork cutlets before cooking, or make Yucatán-Style Pulled Pork (Cochinita Pibil; see Associated Recipes).
Spicy Tamarind Sauce
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The tropical tang of tamarind combines with fish sauce, Sriracha and brown sugar in this flavorful tamarind sauce. See below for recipe ideas to use it in.
This smoky, tangy sauce takes flavor cues from ajvar, a roasted red pepper spread from the Eastern Mediterranean. Toss it with pasta, mix it with roasted eggplant for a dip, or cook up some baked fish wraps (see Associated Recipes).
Controlling moisture is key to avoiding soggy lavash in this recipe, so be sure to squeeze as much liquid from the greens as possible. Look for lavash with large sandwich wraps at the grocery store. We prefer the flakier texture of rectangular lavash--the round ones are more like big flour tortillas and bake up a little gummy.
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Umami Paste
Rating: Unrated
2
A quartet of ingredients—tomato paste, liquid aminos, dried mushrooms and nutritional yeast—makes this umami paste super-savory. Mix it into mayo for sandwiches, toss it with pasta, or try it in Umami Veggie Burgers (see Associated Recipes).
Umami Veggie Burgers
Rating: Unrated
2
These hearty veggie burgers have a touch of grated red beet as a nod to beef. Pile on your favorite toppings or skip the bun and serve with a big salad.
Dashi Stock
Rating: Unrated
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Dashi is a versatile Japanese fish stock that only requires three ingredients. See some tips below for ideas for recipes to use it in.
Serve these deliciously savory mushroom-and-chicken dumplings for Lunar New Year or any other special occasion. The sauce has just the right balance of sweet, spicy and tangy flavors.
Coconut and Brussels sprouts? Say yes to this great pairng and easy side dish recipe.
In this easy Brussels sprouts recipe, the sprouts get a double hit of coconutty flavor from coconut oil and coconut water, and a salty, umami kick from fish sauce. The coconut water is a tropical nod to the southern Vietnamese practice of cooking with coconut water, which is often used in braises and dipping sauces. Don't have a pan large enough to cook the sprouts in one batch? Cook them in two batches in a medium (10-inch) skillet. No coconut oil in your pantry? Substitute unsalted European-style butter or vegetable oil. Serve these simple but flavorful Brussels sprouts as a side to any protein for weeknight dinners or special meals--they'd be a great addition to your Thanksgiving dinner.