Latest news with #H-Mart
Eater
2 days ago
- Entertainment
- Eater
Restaurants to Try This Weekend in Las Vegas — July 18
It's the most pressing question of the weekend: 'Where should I eat?' Here, Eater editors issue tried and true recommendations for places to check out this weekend. For a low-key group hang: H-Mart Food Hall Janna Karel I'm a big proponent of running errands with friends. We all have to hit the pharmacy or Costco eventually — why not turn it into a hangout? Last week's grocery run became a group outing to H-Mart. After piling pink pineapples, Melona bars, chile crisps, and frozen bao buns into a shared cart, the food hall was calling. I went for the crunchy fried chicken from Bb.q Chicken, slathered in a sweet-and-spicy sauce just hot enough to catch me off guard between bites of salty fries. At Jopok Topokki, I got a bowl of chewy tteokbokki and briny fish cakes swimming in glossy, gochujang-rich sauce — deep, smoky, and satisfying. I capped it off with a brown sugar milk tea from Tiger Sugar. Weekends can get hectic at the newly opened H-Mart, but going in the evening (they're open until 10 p.m.) helps. Sharing a cart — and a few snacks at the food hall — makes it all feel more like an outing than an errand. 2620 South Decatur Boulevard, Las Vegas, NV 89102. — Janna Karel, editor, Eater Southern California/Southwest For a solo dinner: Other Mama Janna Karel The bar at Other Mama is one of the best places in town to post up for a solo dinner. Both the cocktail and sushi bars serve the full menu. On my last visit, I had the sushi counter all to myself and my book (Andy Weir's The Martian). I started with blistered shishito peppers and a cool, citrusy remoulade, followed by a roll of assorted sashimi and avocado, tempura-fried until crunchy but still light, and finished with eel sauce and spicy aioli. My miso black cod was tender and flaky, its marinade sticky and sweet around the edges. The book wasn't really for me (first-person narration undercuts the whole mortal peril thing), but the cocktail — mint syrup, lime, cucumber — absolutely was. 3655 South Durango Drive #6, Las Vegas, NV 89147. — Janna Karel, editor, Eater Southern California/Southwest For a savory meatball: Ai Pazzi Janna Karel Fabio Viviani of Top Chef fame has opened Ai Pazzi in Summerlin, taking over the former Spiedini Fiamma space at the JW Marriott. The newly renovated restaurant blends Italian classics with a dash of Vegas glam. An oversized meatball gets the luxe treatment — made with wagyu, ricotta, and a rich tomato sugo fragrant with basil, perfect for swiping with garlicky grilled bread. My favorite dish was the dimpled orecchiette, tossed with spiced duck sausage and charred fennel. Don't skip the tableside caprese: hand-pulled mozzarella draped over heirloom tomatoes, finished with a drizzle of olive oil and aged balsamic. 221 N. Rampart Boulevard, Las Vegas, NV, 89145. — Janna Karel, editor, Eater Southern California/Southwest Eater Vegas All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Buzz Feed
07-07-2025
- General
- Buzz Feed
I Tried The Viral Korean Banana Milk Latte
Originally spotted in Korean 7-Elevens, banana-infused coffees have been all over TikTok and Instagram. I've seen sooo many versions of the viral banana milk latte lately, so I had to try it out myself! I wish I could try one IRL, but instead, I'll have to be happy with my homemade version... A lot of the versions I saw use pre-packaged banana milk that you can grab at a store like H-Mart, but I made mine completely from scratch using lightly caramelized bananas, whole milk (don't judge me), and some fresh stovetop espresso, inspired by a recipe from Audrey Leonard (aka @redcurrantbakery) with almost two million views. P.S. You can use this fruit milk technique with other kinds of fruit! Strawberry milk? Yes, please. Blueberry? Wild, but could be delicious! Mango milk? Okay, I'll stop with the ideas here. Step 1: Make the caramelized bananas! This part might sound intimidating, but it's really not. Simply slice up one to two medium-ripe bananas, throw them in a small skillet, add one tablespoon of water, then sprinkle on 1/3 cup brown sugar (or any other sweetener you like, but brown sugar adds a caramel vibe!). I used one banana because I wanted a milder flavor, but you can use two if they're small or not super ripe. Cook over medium heat until the bananas begin to soften and the brown sugar has melted into a syrup, about three to four minutes. If you want to make enough for more than two large iced lattes, I'd double these quantities. Step 2: Blend the bananas into the milk Add the caramelized banana slices and two cups of whole, oat, or any other milk to a small blender. Blend until smooth, then pass through a fine mesh strainer (optional!) to remove any big pieces and make a super smooth banana milk. Hey, you! Wanna cook 7,500+ recipes in step-by-step mode (with helpful videos) right from your phone? Download the free Tasty app right now. Step 3: Add any other flavorings you like At this point, feel free to mix in any other flavorings like vanilla extract (one teaspoon was perfect for mine), a dash of cinnamon, a pinch of salt, or even a bit of maple syrup for a little extra sweetness. I advise tasting it first to see if you like it, then adding these optional ingredients! Step 4: Make your espresso shots I like to use a stovetop percolator to make my espresso. Whatever your method (Nespresso is totally fine!), pull a double shot of espresso. Fresh is best, but if you don't have a way to make any, you could substitute this with a two-ounce shot of cold brew concentrate, four to six ounces of ready-to-drink cold brew, or a standard serving of strong hot or iced coffee. Step 5: Add ice and serve! Add ice cubes to a tall drinking glass or mason jar. Pour as much milk as you want to use into the glass, then pour the espresso over the top and stir it up with a straw. Enjoy your homemade banana milk latte, you earned it! The verdict: five out of five stars!!! Overall, I thought this was a great coffee shop-level drink to make at home and much cheaper than an $8 latte with tip. It's super easy and adaptable since you can use cold brew if you don't have espresso, tweak the add-ins, etc., and I love the banana and coffee flavor combo. I will totally be trying this method with some other fruits, especially strawberries! Have you tried the viral banana milk latte or tried making your own? Let us know your thoughts in the comments! To make your own banana milk latte at home, download the free Tasty app to save our recipe for this viral drink — no subscription required.
NBC News
14-04-2025
- Business
- NBC News
Talking Shop with Fly By Jing founder Jing Gao
Talking Shop is our series where we talk to interesting people about their most interesting buys. When Jing Gao founded Fly By Jing in 2018, she had one goal: help people bring their favorite Asian flavors home. Prior to starting her company, she ran an underground supper club with a similar intention, and after developing a handful of sauce bases for recipes, she started bottling them to sell. One of those sauces might be in your refrigerator or pantry right now — I practically add Fly By Jing's Sichuan Chili Crisp to anything savory I eat, and use its Sichuan Gold chili oil when I really want to amp up a dish. Of course, Fly By Jing's products are staples in her kitchen, but Gao relies on many others when hosting or cooking dinner for her family. I talked to her about the kitchen essentials she can't live without, plus the food item she used to stuff her suitcase with before flying home from Singapore. 'Zojirushi is the Rolls Royce of rice cookers,' says Gao. 'I use it pretty much every day in my kitchen, and I have a small one because it's just me, my partner and my baby. You just press a button and it makes perfect rice every single time.' Beyond using it for rice, Gao also cooks congee in it. When she's using a wok to boil, steam, stir fry or braise ingredients, Gao's utensil of choice is long wood or bamboo cooking chopsticks. 'They give you more precision when you want to pick things up, and they're really good for separate noodles,' she says. 'Since they're so long, it prevents you from getting your hand all up in the steam and oil that might be splattering.' 'I have a lot of hot pot at home, and whenever I host, I love making it because it's the most simple yet impressive food that just looks beautiful,' says Gao. 'It's such a communal, wonderful experience where you're cooking and eating with friends, and it goes on for hours. It's a huge spread, but all you really did was wash some vegetables, chop some tofu and lay out pre-sliced meats from H-Mart or 99 Ranch.' 'With hot pot, you basically need some kind of a stove on your table,' says Gao. 'I love the Iwatani because you don't need to mess with cords since it runs off gas. You can put it in the middle of your table with your hot pot over it, and it's great for camping, too.' Diaspora Co. Aranya Black Pepper 'I swear by and only use Dispora's black pepper,' says Gao. 'It's the best black pepper and it will make you feel like every black pepper you've had in the past is awful. It's that good.' She also uses the brand's other single-origin, ethically-sourced spices, all of which are 'beautifully packaged' so Gao recommends gifting them to the home cook in your life. Toiro Donabe Steamer Mushi Nabe 'You can make hot pot in any type of pot, but I prefer a donabe, which is a Japanese clay vessel,' she says. 'They've been using it for thousands of years in China and Japan, and there's something about the clay that really holds the heat when you're cooking and amplifies the flavor.' Gao's favorite donabe is from Toiro, a Los Angeles-based brand. 'Toiro's artisan-crafted clay pots are just incredible and their donabe is such a versatile vessel. I cook hot pot in it, but I also use it to cook rice, steam vegetables and make Japanese curries.' Gao has this large donabe from Toiro that comes with a steamer attachment. She often makes soup or rice on the bottom, and salmon and vegetables on top in the steamer. 'It's all about convenience,' says Gao. 'I love making fresh rice, but sometimes, I just do not have the time,' says Gao. 'Having ready-to-eat rice in a bag that you just microwave for a minute is so easy.' She often uses Lundberg's 90-second rice to make fried rice, and adds vegetables and eggs to it. Irvins Salted Egg Salmon Skin Chip Crisps 'The most popular snack brand from Asia is Irvins, which is based in Singapore. I would literally go to Singapore and stop at the airport just to grab these chips,' says Gao. 'They're most famous for their salmon skin chips. Somehow, the way they fry it makes it super crispy and delicious, and they coat it in all kinds of flavors, like salted duck egg.' Why trust NBC Select? I'm a reporter at NBC Select who covers topics like health, fitness, home and kitchen. I interviewed Jing Gao, founder of Fly By Jing and cookbook author, about her favorite products to cook with at home.
