- 9 Ways to Use Melon
- 7 Best-Ever Healthy Summer Salads
- 12 Salads to Make with Roast Chicken
- Emeril Lagasse’s Bacony Sauteed Radishes
- 10 Ways to Use Radishes
- 5 Chile Dishes You Should Definitely Be Eating
- 10 Ways to Use Spaghetti Squash
- Andrew Zimmern's Key Lime Pie
- 5 Ways to Make Your Own Pesto
- Turn Your Avocado Toast into Dinner
Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.
© Justin Chapple
Heaven’s Dog Shumai
It's easy to get wrapped up in the Thanksgiving recipe frenzy, but there are still a few more nights left to cook something far removed from turkey or cranberry sauce. Yesterday in the Food & Wine Test Kitchen, we stuffed and steamed delicious shumai (left) from San Francisco's Heaven’s Dog. The filling combined hand-chopped fatty pork shoulder, shrimp and shiitake mushrooms, all seasoned with fish sauce, soy and sugar.
These addictive little bites were so popular among staff that we had to announce a two-shumai-per-person policy. That recipe will be featured in F&W’s Cocktails 2012 book, but with a little help from Senior Recipe Developer Grace Parisi’s demonstration, you can easily whip up these Pork-and-Kimchi Dumplings this weekend.