In this preparation, George Mendes mashes canned codfish and sea salt from the Portugal Box with potato, shapes the mixture into balls, and fries them. They’re just as good eaten piping hot or warm.
Every city has it’s own street food: New York has sweet peanuts and hot dogs. Rio de Janeiro its signature popcorn. Paris its crêpes. In Thailand, it’s fish cakes that street vendors sell on every corner. Here, Matt Powell incorporates Nittaya’s curry paste into the basic recipe to make an appetizer that’s bursting with flavor.
Using the Jasberry rice from the Thailand Box, this traditional Thai soup takes on a distinct dark-purple hue. Brightly flavored with lime juice, the taste stands in stark contrast to the color.
Hillary Reeves updates basic fried rice with crab meat and curry paste from the Thailand Box. Jasberry rice (also from the Thailand Box) lends a beautiful purple-black hue to the dish. It makes for a satisfying main or side, and is great enjoyed cold or the next day for leftovers.
Latkes, that food perhaps most readily associated with the holiday of Hanukkah, has a much longer and complicated history than you’d expect. Here, we use the olive oil from the Special Edition Holiday Box to make a batch.
A typical item in bento boxes or school lunches, nigiri is made with the same types of rice as sushi. This version can be lightly sautéed for a bit of crispness, but is also delicious as is
This traditional, vegetable dish is a perfect side for barbecued steak.
This version of the traditional Moroccan dip features an unconventional addition: briny sardines.