c/chefs

My Vietnam street food visit taught me a chili paste shortcut.

Honestly, just blend fresh chilies with fish sauce for instant heat.

Warning: The farmer's market near my place is cutting back. Brings back memories of chefs jostling for the first harvest of the day.

My change of heart on when to add salt to meat

I used to salt meat just before it hit the pan, like many chefs say. After trying it a day ahead, I think the early salt makes it more tender. What do you all do in your kitchens?