One doesn’t simply walk into Five Spice without discussing Pad Thai. Jerry, as I recall, said there are two types of Pad Thai recipes – one sweet, one almost sour. He preferred the latter. Sauce For Pad Thai Note that this makes enough sauce to tide most small families over for a while. Adjust accordingly.Continue reading “Pad Thai Bonanza”
This recipe is for making three cheesecakes. Keep one for yourself and give two away. Don’t miss Jerry’s “essay” on cheesecakes.
“New York-Style” here refers to density. I’d say the traditional New York cheesecake was either lemon or vanilla flavored, but obviously this has changed a lot. Cheesecakes are tricky, and I had to ruin a bunch before I could make one good one. But you don’t have to, once you know a few basic safeguards.Continue reading “Making a New York Style Cheesecake”
There are multiple variations of the famous Maple Scotch recipe in the Five Spice library, each shared here. Geoffrey Stokes, a former food columnist for the Village Voice in New York City (he later moved to Vermont) started me on my ruinous road to liqueur making. People are forever asking, “How did you make that?”Continue reading “Maple Scotch (3 Variations)”
An important part of the Burmese Mountain Ruby Chicken recipe. The recipe card makes nearly 15 cups of the sauce, so the recipe below has been adjusted to make about a cup of sauce.
There are (at least) 3 variations of “thai mussels” in the Five Spice library, each reported here. When I was a kid, my uncle Bernie took me and his son to hand-line fish off a long pier in Coney Island—the pier eventually burned down. While checking my bobber below, I noticed black crustaceans clinging toContinue reading “Thai Mussels (3 Variations)”