Nutritional Analysis per serving (4 servings)Powered by
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Chef Floyd Cardoz from New York’s famed Tabla restaurant demystifies Indian cooking by making simple dishes—like these sautéed greens using traditional Indian flavors like asafetida —on the CBS Early Morning Show. Also try his Marinated Hanger Steak.
1Discard the tough stems from the greens. Chop the tender stems and set aside, then roughly chop the leaves.
2Heat the oil in a 4-quart pot over moderately high heat until it shimmers and add the asafetida and cumin seeds. Cook, stirring, until the spices are fragrant, about 1-1/2 minutes.
3Add the shallots, ginger and chile and cook, stirring, until the shallots are translucent, about 3 to 4 minutes. Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute.
4Add the greens and cook, tossing occasionally with tongs, until just tender, 15 to 20 minutes. Discard the chile and season with salt and pepper to taste. If you want a spicier dish, break the chile into smaller pieces.
What's the difference between an ale and a lager? To find out, we visited Boomtown Brewery in Los Angeles, and met with Production Manager, Benjamin Turkel, to learn about the similarities and differences between the two beers. Benjamin took us through the different style points and production methods to learn ultimately what separates the two styles of brews.
In this episode of Chow-To, Guillermo meets with kawaii foods master Hiroyo Belmonte at the Japanese cultural center, Resobox to learn how to make Kazari Maki Sushi, also known as decorative or cute sushi. Peach blossoms, penguins and jack-o-lanterns are just some examples - kawaii overload!
Learn how to make the most adorable sushi DIY-style at home like a master sushi chef.
In this episode, Guillermo visits Chef Pierre Thiam at his fast casual restaurant, Teranga, where he serves Senegalese-inspired grain bowls— AKA, the ultimate power lunch. Chef Thiam's goal is to educate health-conscious American consumers on these superfoods, while also improving the lives of producers by restoring biodiversity to the planet through highly sustainable ancient crops. Together they make a Yassa Bowl using West African red rice, one of the super grains highest in nutritional value today.
To celebrate World Pride in NYC (50 Years of the Stonewall riot) Guillermo visited chef and restaurateur Brian Washington-Palmer, at his newest venture, Ruby's Vintage Harlem. They talked about his experience as a gay man of color in the food and restaurant industry, and what Pride means to him today.
In the Armenian neighborhood of Glendale, Los Angeles, Armen and his family have been serving up mini kabobs to hungry to loyal customers for more than thirty years! Every morning they start whipping together fresh ingredients - fresh potatoes, red ripe tomatoes, and grandma’s special hummus recipe. We took a trip to this local attraction to witness their juicy skewers on the flaming grill and hear more about their generational story.