Latest news with #SaminNosrat
New York Times
6 days ago
- Entertainment
- New York Times
Cannonball with Wesley Morris: Has Dining Gotten Too Fine on ‘The Bear'?
Listen to and watch 'Cannonball': Apple Podcasts | Spotify | Amazon Music | YouTube | iHeartRadio Hosted by Wesley Morris Featuring Samin Nosrat Produced by Elyssa DudleyJanelle AndersonJohn White and Austin Mitchell Edited by Lisa Tobin Engineered by Daniel Ramirez Wesley Morris talks with Samin Nosrat, a chef and food writer, about her love-hate relationship with 'The Bear,' a show that's always racing against the clock. She says the best moments, in the show and in our own kitchens, happen when things slow down. You can listen to the show on your favorite podcast app, including Apple Podcasts, Spotify, Amazon Music and iHeartRadio, and you can watch it on YouTube. Cannonball is hosted by Wesley Morris and produced by Elyssa Dudley, John White, Janelle Anderson and Austin Mitchell. The show is edited by Lisa Tobin. The show is engineered by Daniel Ramirez and recorded by Maddy Masiello, Kyle Grandillo and Nick Pitman. It features original music by Dan Powell and Diane Wong. Our theme music is by Justin Ellington. Our video team is Brooke Minters and Felice Leon. This episode was edited by Jamie Hefetz, Pat Gunther and Eddie Costas. Special thanks to Wendy Dorr, Paula Szuchman and Sam Dolnick.
New York Times
03-07-2025
- General
- New York Times
Don't Bet Against the House Salad Dressing
Anyone who hosts regularly knows the power, the necessity, of a house specialty. Many of my friends traffic in the house dessert or drink: At one apartment, you can expect to end a meal with a platter of cherries or other ruby fruit, shards of dark chocolate and little disks of shortbread or other cookie. At another, you'll be greeted by some elusive specialty amaro and soda. At my own, there is a house salad. I love to serve a pile of sliced Persian cucumbers and celery tangled in arugula, dressed in a mixture of mashed avocado, sesame oil and lime juice. Sometimes I add thinly sliced snap peas! Other times there are scallions. Many more times, there is cilantro. Catch me adding the occasional splash of ponzu. (I can take no credit for it: It's one of my colleague Becky Hughes's house salads, on perpetual loan to me.) Samin Nosrat, too, knows how one person's house specialty can quickly become your own. Her house dressing is actually that of Via Carota, the beloved Italian restaurant in the West Village. 'Since I first wrote about this recipe,' she writes, 'it's become indispensable not only for me but also for my entire Culinary Brain Trust, who now simply call it House Dressing.' Think of today's newsletter, then, as your own Culinary Brain Trust, a sauce library from which to borrow your next house dressing. Samin has a few more suggestions for you. Her creamy lemon-miso dressing — perhaps her new favorite all-purpose dressing, she writes in the recipe — is inspired by another restaurant, Kismet Rotisserie in Los Angeles. It checks all the boxes: creamy, tangy, sweet, savory, good on salad, good on everything else, especially roasted broccoli. Want all of The Times? Subscribe.
New York Times
28-06-2025
- Entertainment
- New York Times
Samin Nosrat's Go-To Salad Dressing
I love my husband for many reasons that I won't go into here, because gross. But one of them is that he makes really good salad dressing. 'What's in this?' I ask as I happily eat forkful after forkful of healthy green leaves. Oh, a bit of this, some of that, he replies, saying something about fish sauce and a lot of vinegar (at this point, I've stopped paying attention and am really focused on the salad). Point is, knowing how to make a perfect salad dressing is a great life skill and, in some cases, a good way to earn someone's affection. In our newest Cooking 101 episode, Samin Nosrat shows us how to make her house dressing, a sherry-shallot number from Rita Sodi and Jody Williams of the West Village trattoria Via Carota. Samin also shares recipes for her creamy lemon-miso dressing and sesame-ginger dressing. You can watch her make her dressings here: 'While none of these are hard to make,' Samin writes, 'a hand-held immersion blender makes light work of the dressings, and a sharp knife will make dicing shallots for the vinaigrette immeasurably easier. I like to make them in wide-mouthed jars, then cap and store leftovers in the fridge for up to a week.' Lovable salads, at the ready. Featured Recipe View Recipe → Satay-style grilled chicken thighs: Don't be deterred by the total time listed for Sherry Rujikarn's recipe — almost all of that is marinating time, when your boneless, skinless thighs will be hanging out in a bath of coconut milk, fish sauce, vinegar, curry paste, brown sugar and curry powder. The prep and cook time is 30 minutes or less each, and I'm guessing it'll take similarly little time to devour this dish. Fish Milanese: If you make extra of these golden, pan-fried white fish fillets from Kay Chun, you'll be all set for fish sandwiches or tacos or rice bowls or salads. The more you know! Chocolate chia pudding: Is this versatile Naz Deravian recipe an easy make-ahead breakfast, a cooling dessert or a satisfying afternoon snack? Yes. As my colleague Sam Sifton might say, it's got nothing to do with basil or boba, but I've so been enjoying the rollout of the 100 best movies of the 21st century. You can vote for your 10 best movies of the century, too, which I haven't done yet (but know that 'Perfect Days,' 'Paddington 2' and 'The Boy and the Heron' will all rank very high on my list). Thanks for reading!
New York Times
27-06-2025
- Lifestyle
- New York Times
3 Salad Dressings You Should Memorize
These recipes from Samin Nosrat, the 'Salt Fat Acid Heat' author, will have you reaching for your greens all summer long. Keep homemade dressings on hand in your fridge, and all kinds of big salads become in reach. Rachel Vanni for The New York Times. Food Stylist: Spencer Richards. Published June 27, 2025 Updated June 27, 2025 This article is part of Cooking 101, our series on kitchen fundamentals. Every episode covers a different technique, tool or ingredient, and each host shares the tips and recipes that they believe will set you up for success, no matter where you are in your cooking journey. Watch all the episodes on YouTube, and view all the recipes on New York Times Cooking. While I'll always have warm feelings for a few store-bought salad dressings (I'm looking at you, Hidden Valley ranch seasoning), the thought of coating fresh lettuce with bottled ingredients of indeterminate age and provenance makes my heart hurt. After you've taken the time to combine fresh vegetables, grains and other ingredients into something that sings, you want to add to the harmony, not overwhelm it. In that way, I like to think of salad dressings as the Darlene Love of the kitchen. Like Ms. Love, perhaps the most brilliant backup singer of all time, a good dressing enhances without overshadowing it. And there's no better way to ensure that than making your own. As a young restaurant cook, I was taught that each salad must have its own bespoke dressing. Preparing one might involve blending an herb oil for mayonnaise base or seeding, juicing, mashing, roasting or zesting various fruits. Then came layering in acids and oils until the dressing was perfectly balanced. By The New York Times Cooking That kind of effort made sense in a high-end restaurant, but, at home, undertaking a multistep recipe for a single-use dressing felt sort of ridiculous. As a result, I'd just about stopped making salad at home until a few years ago, when I began working on my second cookbook. While creating the dressing recipes, I'd often end up with multiple jars, and, loathe to waste them, I found myself reaching for them night after night. Eventually, I came to the now-obvious-seeming conclusion that if I have a jar of homemade salad dressing (or three!) ready to go in the fridge, I'm much more likely to eat a salad. The recipes here aren't just simple, they take any kind of greens you have on hand to the next level. This delicate sherry-shallot vinaigrette, from Rita Sodi and Jody Williams of the West Village trattoria, Via Carota, is such a stalwart that I now just call it my 'House Dressing.' Use it on any salad of tender greens, grain and bean salads, or a niçoise salad. Via Carota, a West Village restaurant, inspired this sherry-shallot vinaigrette. Rachel Vanni for The New York Times. Food Stylist: Spencer Richards. The creamy lemon-miso dressing here, inspired by a dressing at Kismet Rotisserie in Los Angeles, is somehow both light and rich. Add the optional poppy seeds for that classic lemon-poppy seed flavor, or leave them out for a much more versatile dressing, great for green salad, grain salad, roasted vegetables, or a composed summer salad of tomatoes, cucumbers and avocado chunks. This miso-lemon dressing is great on roasted vegetables. Rachel Vanni for The New York Times And then there's a sesame-ginger dressing, which I developed with visions of cabbage slaw and chicken salad floating through my head. The ginger's fire, chile's heat and acid's tang go right to the edge without going over. Use this creamy dressing to dress a salad of crunchy romaine and cabbage, just-boiled green beans, or rice or noodle bowls. It also makes a wonderful condiment for chicken, fish and tofu. Dress a crunchy salad of romaine and cabbage with a creamy sesame-ginger dressing. Rachel Vanni for The New York Times. Food Stylist: Spencer Richards. While none of these are hard to make, a hand-held immersion blender makes the light work of the dressings, and a sharp knife will make dicing shallots for the vinaigrette immeasurably easier. I like to make them in wide-mouthed jars, then cap and store leftovers in the fridge for up to a week. Of course, your vinaigrette will congeal in the fridge. Your dressing may separate. And any dressing's sharpness is sure to flatten. But you can always bring it back to life with a few tweaks. If your dressing congeals, set the jar in a warm spot to return it to its liquid state. For a separated vinaigrette, ensure the jar is tightly capped and give it a good shake to reunite the oil and vinegar. (If it's creamy, first, try shaking the jar. If that doesn't encourage it, let the dressing come to room temperature, add a small chip of ice, give the mixture a quick whiz with an immersion blender.) And for a dressing losing its luster, taste and add a bit more salt, acid, fresh citrus zest or a touch of sweetener. Take good care of your dressing, and it'll always be there for you, ready to raise up anything it coats. Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .
New York Times
28-03-2025
- General
- New York Times
Our Ultimate Step-by-Step Guide to Making Soup
Let Samin Nosrat, the author of 'Salt Fat Acid Heat,' help you change the way you think about this beloved dish. Karsten Moran for The New York Times Published March 28, 2025 Updated March 28, 2025 [This article was originally published on Jan. 9, 2017.] Soup is a true wonder of alchemy. Together, water, onions and time turn water into broth, bland into savory and thin into thick. But for those results, process is critical: The finest soups layer flavor every step of the way. We will teach you about soup's building blocks, then walk you through combining them with a basic recipe that will help you transform practically any ingredient into a simple, satisfying meal. A large, nonreactive (stainless steel or ceramic) soup pot or Dutch oven that can hold at least six quarts will allow for large batches. Strain puréed soups through a round, sturdy fine-mesh sieve with a handle and tabs that will allow it to sit steadily on the edge of any pot or bowl. An immersion blender will keep you from having to transfer hot soup from the pot to a blender. Look for one with a metal base, which will survive repeated dunkings in hot liquid. Karsten Moran for The New York Times There are three main types of soup — brothy, chunky or puréed. No matter the kind, all soups follow a similar path to deliciousness: Aromatics and main ingredients go into a pot, a liquid is added and the whole thing is simmered until done. Brothy soups, like egg drop, consommé or matzo ball, are best made right after you've cooked up a batch of homemade stock. Restraint is an essential ingredient; the best brothy soups taste clean and allow the nuanced flavors of a long-simmered stock to stand out. Keep it simple: Use a high proportion of liquid and limit how many, and how much of, other ingredients you add into the pot. David Malosh for The New York Times. Food Stylist: Maggie Ruggiero. On the other hand, black bean soup, chowder, minestrone or any other chunky soup is defined by transformation . Flavors develop, vegetables soften, liquids reduce and starches thicken. As these soups simmer, their varied ingredients — choose three or four from the list of vegetables, grains, legumes, or bits of meat — coalesce into a whole that's inexplicably greater, and more delicious, than the sum of its parts. A puréed soup, such as a bisque, creamy tomato soup, or vichyssoise, is the paragon of refinement. Yet it's deceptively simple to make. Start with a base of onions, then add one or two main ingredients and just enough liquid to cover. Simmer gently until done, then blend, taste and adjust the seasonings. Soon you'll start to see the potential for a smooth, silky soup hidden within every vegetable and legume. Samin Nosrat's butternut squash and green curry soup. Linda Xiao for The New York Times. Food Stylist: Simon Andrews. Now that you've chosen your soup, you'll want to start building its foundation. Choose a cooking fat based on the cuisine that inspired your choice: butter for a French soup, olive oil for an Italian one. And use the same thinking to select an aromatic base of chopped vegetables, whether versatile garlic and onions, classic mirepoix, Italian soffritto, or Southeast Asian shallots and ginger. Then, select your seasonings, sticking to three or fewer to keep from muddying flavors. For a basic aromatic foundation, heat 4 tablespoons of a neutral-tasting oil, like grapeseed or peanut, or olive oil in a soup pot over medium heat. Add 2 diced medium yellow onions and a generous pinch of salt. (If you want to work in a little meatiness, start the pot off with 4 ounces finely diced bacon or pancetta and 2 tablespoons of water over low heat. When the water is gone and the meat is rendered, reduce the oil to 2 tablespoons and continue as above.) Stirring occasionally, cook until the onions are tender and the meat is just starting to brown. Add 3 cloves thinly sliced garlic and cook for another 20 seconds, just until the garlic gives off a savory aroma. For a Mexican tortilla soup or pozole, crumble 1 tablespoon dried oregano into a base of onions and garlic. Add 1/4 cup basic pepper paste or canned chipotle peppers in adobo sauce and 1 cup chopped tomatoes . For an Indian soup, turn a simple onion and garlic base into the foundation for an Indian soup by stirring 1 teaspoon cumin seed in with the garlic. Sizzle together for 20 seconds, then add 1/2 teaspoon turmeric powder. When you're not sure what to do, make mirepoix , the classic French aromatic base perfect for chicken soup, black bean soup and red chowder alike. The onions and carrots will add sweetness, while the celery subtly enhances umami. Cook these vegetables gently in butter and stir them regularly to keep them from taking on color for a light, vegetal soup foundation. Melt 4 tablespoons of unsalted butter in a soup pot over medium heat. Add 2 diced medium yellow onions, 1 diced large carrot, 1 diced large rib of celery and a generous pinch of salt. (If you want to work in a little meatiness, start the pot off with 4 ounces finely diced bacon or pancetta and 2 tablespoons of water over low heat. When the water is gone and the meat is rendered, reduce the oil to 2 tablespoons and continue as above.) Cook until the onions are tender, and the meat is just starting to brown. For traditional French flavors, add a few peppercorns, a bay leaf and a bundle of fresh parsley stems and thyme sprigs to any soup that starts with mirepoix. Soffritto, similarly made with onions, carrots and celery, is the Italian equivalent of mirepoix. However, there are a few important differences between the two. For one, soffritto begins with olive oil, rather than butter, to give it a classic Italian flavor. It should be finely chopped, rather than diced, to allow it to disappear into the soup rather than stand out visibly. And lastly, soffritto should be caramelized, making it a savory, rich foundation. Use it for zuppa, minestrone, pasta e fagioli and any other Italian soup. Heat 4 tablespoons of olive oil in a soup pot over medium heat. Add 2 chopped red onions, 1 chopped large carrot, 1 chopped large rib of celery and a generous pinch of salt. (If you want to work in a little meatiness, start the pot off with 4 ounces finely diced bacon or pancetta and 2 tablespoons of water over low heat. When the water is gone and the meat is rendered, reduce the oil to 2 tablespoons and continue as above.) Increase the heat to medium-high, and, stirring regularly, cook until the onions are tender and caramelized and the meat is brown. For classic Tuscan flavors, add a bay leaf and a bundle of fresh rosemary and sage to a soffritto base. Or skip the herbs and add 1/2 teaspoon ground fennel seed, 1/2 teaspoon ground coriander and some freshly ground black pepper. For some savory umami flavor, add 2 tablespoons tomato paste, 2 cups chopped tomatoes, 1 teaspoon ground porcini mushrooms, a Parmesan rind or a ham bone to the soffritto for a minestrone or bean soup. For Thai, Laotian and Vietnamese flavors , skip the onions, carrots and celery, and look to shallots, ginger and lemongrass. Commonly found in dishes throughout mainland Southeast Asia, these elements create a vibrant, intensely flavored aromatic base. Heat 4 tablespoons of a neutral-tasting oil over medium heat. Add 3 diced shallots, a sliced 2-inch piece of peeled fresh ginger, 1 stalk of lemongrass cut into 3-inch pieces and a generous pinch of salt. Cook until the shallots are barely tender. Remove the lemongrass before puréeing or serving. For sweetness and umami in a Vietnamese soup, sneak 3 tablespoons fish sauce and a large pinch of brown sugar into a base of shallots, ginger and lemongrass. For a rich and spicy Thai soup, add 6 to 8 tablespoons of red or green Thai curry paste and a large pinch of white sugar to a base of shallots, ginger and lemongrass. Karsten Moran for The New York Times Once you've built up your soup's foundation with aromatics and seasonings, it's time to add a stock or broth. No single element in a soup wields as much influence on its taste as its liquid. You will want about a cup per serving: a little more for a brothy soup, a little less for a hearty one. Use 8 cups for a large batch (about 6 to 8 servings), and freeze the leftovers for up to 2 months. You will thank your past self for your generosity and foresight. To paraphrase the food writer M.F.K. Fisher, there is a slippery slope from water to soup. If you have water around, you can have soup. Use water when you're after clean, light flavors rather than rich ones, or when you don't have any stock on hand. Water is never a bad choice, but sometimes stock is a better one, especially if your goal is to make a hearty, savory soup. Avoid canned and boxed stocks. Made with a lower ratio of bones and packed with ingredients — like cabbage, turmeric extract or yeast extract — that you would never add to a pot of stock yourself, they never taste quite right. Instead, either make and freeze stock or buy good quality fresh or frozen stock from a butcher. It will make all the difference. Karsten Moran for The New York Times If you're hoping to make miso, ramen or any other Japanese soup, skip the aromatics and start with dashi. This broth of kombu seaweed and dried bonito flakes is at the base of most Japanese home cooking, and it couldn't be simpler to make. Place two 12-inch pieces of kombu in a saucepan with 3 cups of cold water. Bring the water to a boil and remove the kombu, then add two generous handfuls of dried bonito flakes, or katsuobushi. Simmer for 10 minutes, then remove from heat. Strain and use as you like. Don't forget to use bean cooking broth and the juice that comes with canned tomatoes . Both will lend terrific flavor and body to a minestrone or bean soup. For a velvety vegetable soup or seafood chowder, replace some of the water or stock with dairy — preferably heavy cream, which can withstand some cooking without curdling. Or, to evoke the flavors of South India or Thailand, use full-fat coconut milk . Whether you use stock or water, or add dairy, bring the soup to a boil, then reduce to a simmer to finish cooking. You're almost there! After diligently building layer upon layer of flavor, there's the payoff of adding the ingredients that inspired you to make soup in the first place. Add them to the pot raw, so they can release flavor into the soup. Bring it all to a boil, then simmer. You will know it's done when it's all tender, anywhere from 25 minutes to 3 hours depending on the ingredients. Ryan Liebe for The New York Times Meat is a luxurious addition to any soup. When you can, choose stewing cuts, such as chicken legs, pork shoulder, beef chuck, short ribs or shank. Rich with fat, these cuts will add body and flavor as they simmer. For a soup that's rich with bites of chicken, add a 4-pound chicken, cut into 8 pieces, or 2 pounds of boneless chicken to a mirepoix base. Add enough water or stock to cover and simmer until the meat is tender, about 10 minutes for white meat and 45 minutes for dark meat. Remove the cooked meat from the pot and allow it to cool. Pick the meat from the bones and shred it into bite-size pieces. Chop the skin. Add the meat and skin back to the pot and return to a simmer. Add any remaining soup ingredients and cook until tender. Use a ladle to gently skim fat from the surface of the soup. Taste and adjust the seasoning with salt and pepper. To make pozole, sauerkraut soup or any other soup with pork, add 2 pounds cubed boneless pork shoulder to an onion-garlic base. Add seasonings and enough water or stock to cover and simmer until the meat is tender, about 2 1/2 to 3 hours. Remove the cooked meat from the pot and allow it to cool. Shred the meat, removing any gristle or very fatty bits as you go. Add the meat back to the pot and return to a simmer. Add any remaining soup ingredients and cook until tender. Taste and adjust the seasoning with salt. For a satisfying beef soup, cook a mirepoix or soffritto base and set it aside in a bowl. Return the soup pot to medium-high heat and add 2 tablespoons olive oil. When it shimmers, add 3 pounds of beef osso buco (shank) or cubed short ribs, or 2 pounds of cubed chuck in a single layer. Cook for about 4 minutes per side until evenly golden brown on all sides. Add browned meat to the bowl of vegetables. Carefully discard cooking fat and return pot to stove over medium heat. Add 1 cup white wine to deglaze, scrape thoroughly with a wooden spoon to release all the brown bits, and return the vegetables and meat to the pot. Cover with water or stock, and simmer until the meat is tender and falling off the bones, about 2 1/2 to 3 hours. Remove the cooked meat from the pot and allow it to cool. Shred the meat, removing any bones, gristle or very fatty bits as you go. Add the meat back to the pot and return to a simmer. Add any remaining soup ingredients and cook until tender. Taste and adjust the seasoning with salt. Add grains, pasta or bread to a brothy soup to transform it from a light meal to a hearty one. Watch and stir starchy simmering soups attentively, since they tend to stick and scorch. Stand at the ready to add more liquid if the grains or pasta absorb too much. To lend chewiness and texture, add 1 cup uncooked rice, farro or barley to a pot of chicken soup when the liquid comes to a boil. Cook until the grains are tender. Taste and adjust seasoning with salt. Add 4 ounces fresh or dried egg noodles, cut into 3-inch pieces, or ¾ cup uncooked orzo, tubetti or other small pasta shape to any brothy soup 15 to 20 minutes before the soup is expected to be done. Stirring occasionally, cook until the noodles are tender. Taste and adjust seasoning with salt. For a bread soup, stir 2 cups diced stale bread into minestrone or bean soup about 20 minutes before the soup is expected to be ready. Stirring occasionally, cook over low heat until the bread falls apart. Bread soup should be quite thick, so resist the urge to thin it too much. Taste and adjust seasoning with salt. Karsten Moran for The New York Times Whether pinto, navy, black or borlotti, dried beans will grow tough while cooking in the presence of acidic ingredients, such as tomatoes, so cook them on their own before setting out to make bean soup. If you can't wait for dried beans to cook, make up a pot of lentils before you get the aromatics going. They'll be done by the time the onions are cooked. Alternatively, drain and rinse a few cans of cooked beans. To make a bean or lentil soup, add 4 to 6 cups cooked beans or lentils and their broth to a base of mirepoix or soffritto. Simmer for at least 20 minutes, until the beans begin to fall apart and their released starches begin to thicken the soup. Purée if desired and thin with more liquid as needed to reach desired consistency. Taste and adjust the seasoning with salt. While you can make a soup with any vegetable, the best-tasting produce will always yield the brightest flavors. Choose in-season or frozen vegetables and resist combining too many kinds — about three is just right — in a single soup. If you're using vegetables with wildly different textures, stagger their additions to the pot in the order of their cooking times, from longest to shortest. • For a hearty vegetable soup, add up to 4 cups of diced mixed vegetables, such as potatoes, bell peppers, broccoli rabe, fennel, kale and cabbage, to a mirepoix or soffritto base just before adding the liquid. Simmer until all the vegetables are tender. Taste and adjust the seasoning with salt. • For a puréed vegetable soup, add about 2 pounds of a trimmed, sliced, fresh or frozen vegetable, such as fennel, cauliflower, turnips, butternut squash, corn or English peas, to a tender onion-garlic base. Add enough liquid to cover and simmer until the vegetables are barely soft. Use a hand blender to purée and thin with more liquid as needed to reach desired consistency. For an extra silky soup, strain the purée through a fine sieve, stirring it with a ladle to encourage everything but the fibrous bits to pass through. Taste and adjust the seasoning with salt. You've cooked up a hearty pot of soup, but you're not done just yet. Before you sit down to eat, finish the bowl with a bright garnish. Think of it as an opportunity to both balance the flavors and textures of a soup and make it eye-catching. Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. For creaminess and tang, garnish with a dollop of sour cream, yogurt or crème fraîche. Chopped herbs such as parsley, cilantro, chives or dill bring a fresh contrast to long-cooked flavors. A sprinkle of crushed toasted croutons or toasted sesame or pumpkin seeds will add a welcome crunch to a puréed soup. Crumbled cheeses, such as feta, ricotta salata or goat cheese, or any grated hard cheese such as Parmesan, pecorino or Asiago will finish a soup with a welcome bit of salty and tart flavors. Don't be afraid to experiment. The spicy peanut and coconut topping, shown above, was inspired by a classic Thai bar snack. It simultaneously complements the flavors and introduces contrasting textures. And a drizzle of a good, fruity olive oil never hurts.
