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Food News & Reviews

  • Food News & Reviews

    A crunchy coating without the deep frying

    By Christopher Kimball

    The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor. The protein typically is deep-fried, but in this recipe from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we opt to pan-fry pork that we first dust in cornstarch seasoned generously with Sichuan pepper, black pepper and cayenne...

    Image: A crunchy coating without the deep frying
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This Week

  • May 28- 3, 2025

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