Welcome to my home on the Internet, where you can check out some recipes and keep up-to-date with Team Tila.
Pro Tip: This rice vinegar can be mixed and held for weeks before using.
Roasted garlic, chives and wasabi are all fun add-ins to give your mashed potatoes some variety.
Remember that crust is not just a vessel for filling but also an opportunity for flavor. Consider creating greater complexity of flavors in your crust by substituting part or all of the liquid in your dough with liquids that are complementary to your filling. For example, use Applejack or bourbon in your apple pie dough. Keep in mind that the egg creates a shiny surface on pastry while the milk creates the browning effect. You can always substitute water for the milk if your pastries tend to brown too much or too quickly.
Cast iron is the best pan for deep browning on the stove and finishing in the oven because of its heavy build and ability to hold heat.
You can use this dish as a simple stuffing or dressing. It’s great paired with duck, turkey, pork or venison. We love to make this recipe for the holidays.
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If you’re not sure how much turkey to buy per person, buy 1 pound (454 g) per person to be safe. That will make for a great meal plus enough leftovers for a second delicious meal.
It’s no secret that my food vice is fried chicken wings. If I had no self-control I’d eat about 10 pounds a day. Not just any though, these are my famous sweet and hot wings. It’s the perfect balance between sweet, hot, and savory. Using tempura flour will give you a super crunchy exterior that will soak up this great sauce.
Every cook needs to know how to roast a perfect chicken. There are three critical steps: 1. Season the bird inside and out with a dry or wet brine. I like dry because it means fewer steps and most birds are already pumped with saline and will therefore be moist. 2. Dry the bird overnight in the fridge to get perfect crispy and delicious skin. 3. Learn a simple pan sauce made from pan drippings, herbs and butter. Once you master the chicken, these same steps can be applied to any roast beast.
Neither one of us can ever say no to a cool, creamy bowl of ice cream. Ice cream is technically a custard, which is simply the combination of eggs, milk or cream and sugar.
Peanut butter cups are iconic. They’re a childhood favorite for Ali. Okay, who are we kidding—they’re an adult favorite, too! So, I’m taking this classic flavor combination and creating a tart. Sweet peanut butter filling inside a chocolate cookie crust with a chocolate ganache topping makes a grown-up peanut butter cup.
Carnitas is a versatile meat that makes a great filling for tacos, nachos, tortas, burritos and sopes. We always have it shredded in the freezer to cook up with scrambled eggs with onions, tomatoes and chiles in the morning. We call it pork-chaca, the piggy version of the beef dish machaca.
Most “sticky” rice is short grain, like the kind you eat at sushi. And fragrant rice are usually long grain like jasmine or basmati. Thai sticky is uniquely fragrant, sticky and long grain. It only grown in the region between Thailand and Vietnam. And it’s one of the few rice varieties that you actually steam. It soaks up much of its water during the soaking process. Although we call most rice steamed rice, it’s almost all boiled. A Thai sticky rice steamer is the best tool for cooking sticky rice and they are cheap to buy.
You don't need an excuse to have a margarita...ever. But if you're going to have one, try my recipe for a Mango-Rita.
Want to make the most-unforgettable guacamole? Add these two ingredients to the mix: garlic salt and mayo. Trust me on this. It will be the creamiest guac ever.
This is a classic Vietnamese fresh spring roll. Noodles, vegetables, herbs and poached shrimp served with a sweet and earthy hoisin peanut sauce.
Ali Tila's easy, delicious breakfast tart using puff pastry. It's an easy weekend breakfast recipe.
After the first time you make this dish, you will have mastered the art of chicken curry.
Classic fried rice: once you learn this recipe, it will be part of your weekly menu!
Who doesn't love a one-pot meal? Ginger is the secret ingredient in this Thai dish that's full of flavor.
For your next summer BBQ, make this mouth-watering potato salad. The secret: lots of bacon.
Learn how to make a Caesar salad using the Romain leaves as finger food! This is the dressing made the old fashioned way — with anchovies.
Everyone loves the spicy sauce Sriracha. This recipe brings together these two unique peppers and regions delights.
The easiest, sexiest oatmeal you've ever eaten! You should always have some overnight oats in your fridge!
The secret to making the perfect salad at home? There are actually five: the green, the grain, a fruit, nut and an herb.