INGREDIENTS: 1/4 cup fresh lime juice (about 2 limes) 3 1/2 tablespoons sugar 3 tablespoons fish sauce 2 tablespoons water 1 or 2 Thai or serrano chiles, finely chopped (optional) 2 to 2 1/4 pounds pickling (Kirby) or English cucumbers 2 1/2 teaspoons salt 1 teaspoon sugar 1 carrot, peeled and finely shredded 1 boneless,...Read More

INGREDIENTS: 1 ripe medium avocado (6–8 ounces) 1 cup ice (8 ice cubes) 1/3 cup sweetened condensed milk  1/4 to 1/2 cup whole milk METHOD: Scoop the avocado flesh into a blender. Add the remaining ingredients, starting out with the least amount of milk and puree until completely smooth. Taste and add additional milk, depending...Read More

INGREDIENTS: Salad 2 boneless, skinless chicken breasts, about 1/2 pound total 1 teaspoon salt  1 small or 1/2 medium red onion, thinly sliced  About 3/4 cup distilled white vinegar 1 small head green cabbage, about 1 pound, quartered through the stem end, cored, and cut crosswise into 1/4-inch-wide ribbons 1 carrot, peeled and finely shredded ...Read More

  Korean and Japanese cooks often top sliced tofu with a sautéed mushroom medley. The main differences are that Koreans panfry the tofu first, and they garnish the dish with yangnyumjang, a spicy sesame and soy sauce. The Japanese approach is to warm the tofu and then crown it with the hot mushrooms, which have...Read More