When Hugh Acheson was named a F&W Best New Chef in 2002 alongside future culinary stars like Grant Achatz, Michael Anthony, Laurent Gras, Suzanne Tracht, and Dan Barber, he shared the recipe for the Frogmore Stew he served at his Athens, Georgia restaurant, Five & Ten. The Lowcountry boil, laden with shrimp, andouille, potatoes, corn,…
This cozy udon dish falls somewhere between creamy carbonara and silky buttered pasta. Anchovies and reserved anchovy oil infuse a simple butter sauce with umami — the coveted “fifth taste.” White miso and nutty Parmigiano-Reggiano round out the savory notes with a hint of sweetness. The sauce comes together when the noodles’ starchy cooking water…
What is Plain ras and Where to Find it? Plain ras (or Padaek in Lao) is a fermented fish sauce. But unlike regular fish sauce (nam pla) which is also fermented, it is made from freshwater fish rather than anchovies. Plain ras can be made from a variety of fish, but Gourami is a common…
