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Philip Ward of Death & Co on New York’s Lower East Side concocted this addictive punch. Mix up a batch for your next party, but be forewarned: A few too many cups will leave you feeling like you’ve been struck by lightning!
Think of this as a lighter, fresher take on chicken Parmesan: We ditch the breading on the poultry and let juicy cherry tomatoes stand in for jarred pasta sauce. A little grated carrot adds just enough sweetness to round out the acidity.
This stew is based on the savory rice porridge congee, which has roots in Chinese, Thai, and Korean cuisines. Though the dish uses some classic Asian ingredients—such as fish sauce, ginger, and bok choy—the flavors are not aggressively Asian.