Lumpy, bumpy Kaffir limes
I’ve been meaning to do this for a very long time: compile a list of culinary tips I’ve accrued through years of shadowing Asia’s cooks—from the hoity-toity kitchen classrooms of luxury resorts, to the dirt-floor huts of mothers who carry on their ancestors’ recipes. Take a gander at that list, now in The Faster Times. But first, spin through a few photos of ingredients covered.
Flat-leaf Chinese chives
Garlic and shallots, together forever
No curry without chile
Garlic for every meal