Latest news with #HardieGrant
National Geographic
14-07-2025
- National Geographic
This pasta dish is the one thing you should eat on Corfu—here's why
This article was produced by National Geographic Traveller (UK). As a child, Sunday mornings were spent in the kitchen of my yiayia. My Greek grandmother — or yiayia — cooked in the whitewashed shack built by my grandfather to keep the scent of frying fish and spices away from the main house. Cloves and cinnamon spiked the air as a rich tomato sauce and beef short ribs simmered away, cooking for hours before the pasta it would be served with — thick bucatini or penne to soak up the richly spiced sauce — went into a separate pot. Pastitsada or 'la pastizzada' as the island's Venetian colonisers called it, is a dish that's been representative of Corfu for hundreds of years. Slow-cooked meat — beef, rabbit, rooster or, on occasion, octopus — is stewed in a deep-red tomato sauce for hours, flavoured with the island's signature spetseriko spice mix. The combination of spices varies from household to household, but invariably contains cinnamon and cloves along with nutmeg, allspice, cumin and several more besides. It's then served atop a pile of pasta — again we have our Italian neighbours to thank for this — alongside a customary Greek salad topped with a block of feta. In that dingy kitchen, I'd watch Yiayia's face, creased like the bark of an olive tree, hovering over a pot of bubbling tomato sauce. Sunday lunch was a spiritual experience; a time to truly appreciate the culinary magic that can be conjured with the simplest of ingredients. My Greek grandmother — or yiayia — cooked in the whitewashed shack built by my grandfather to keep the scent of frying fish and spices away from the main house. Photograph by Hardie Grant/Marco Argüello Pastitsada has a distinct flavour profile. Like most of our illustrious 'native' dishes, it is a credit to the Venetians and their trading power across the Mediterranean and the Middle East. Found in tavernas, restaurants and — more importantly — households across the island, pastitsada has a distinct flavour profile that scents the air as you stroll around Corfu's mountain villages or the cobbled alleyways of its Venetian old town. Like most of our illustrious 'native' dishes, pastitsada is a credit to the Venetians and their trading power across the Mediterranean and the Middle East. They put the island on the spice trail more than 500 years ago when they colonised it, passing through the surrounding aquamarine waters, forging commercial ties between Corfu and Dubrovnik — another Venetian outpost. With them they brought powdered red pepper — both sweet and hot — and should you travel to Croatia's Dalmatian coastline, you'll find the same dish, known locally as pašticada and served with gnocchi instead of pasta. Corfu is blessed with rainfall in winter that sees produce flourish. Tomatoes, sweet and plentiful, taste of sunshine. Photograph by Getty Images 'My own yiayia followed the seasons with her ingredients and her food was always consistent in taste and generally very good,' says chef Spyros Agious, when I visit The Venetian Well in Corfu Town. Framed by tendrils of bougainvillea, his fine-dining restaurant is set around a centuries-old well in a quiet courtyard near the sea. 'What I appreciated over time, and as a professional chef, is the slow cooking,' he says. 'The way Yiayia sauteed the onion very slowly until it was perfectly caramelised. The result goes to another level of taste. I also learnt to find beauty in simplicity and in the quality of seasonal produce on my own island.' While my yiayia is a 'throw it in a pot and walk away' kind of cook, Corfu's most talented chefs spend years perfecting their versions of pastitsada. Chef Agious's ravioli with cockerel is perhaps the most exquisite variation I've encountered. It's served with a cream of graviera cheese, artichoke chips and hazelnut, each pasta parcel a delectable combination of flavours and textures that sings with a signature Corfu spice mix. Driving south along the coastal road from Corfu Town, past mountains dense with olive trees and hilltop villages painted in the island's blushing pastel tones, I arrive at Klimataria — or Bellos as it's better known by locals — a blink-and-miss-it restaurant in the former fishing village of Benitses. The owner, Nikos Bellos, is the kind of old-school Corfiot who believes in simplicity and sticking with tradition — and will insist that every last scrap of food on your plate is eaten before he whisks it away. But I'm here to cook octopus pastitsada with his wife, Lily, to feature in my cookbook. Nikos looms over the kitchen, ready to catch us deviating from the recipe. The dish is both a signature of the island and of Klimataria — and he insists that actually, the only necessary seasoning is spicy paprika. While Pastitsada is rustic, the humble ingredients are elevated thanks to slow cooking and clever flavour balancing. It results in me gasping and voicing superlatives like 'this is the best meal I've eaten in Greece.' Photograph by Marco Argüello The other ingredients in the Bellos pastitsada are olive oil (and lots of it), onions, tomato puree and octopus. While it's rustic, with whole octopus tentacles and the deep red sauce piled atop spaghetti, these humble ingredients are elevated thanks to slow cooking and clever flavour balancing. It results in me — and apparently numerous other diners — gasping and voicing superlatives like 'this is the best meal I've eaten in Greece.' Cookbook author and restaurant owner Vasiliki Karounou takes a slightly different approach for the pastitsada she serves at Ambelonas, in the grounds of a 400-year-old Venetian estate. Like the rest of the menu here, her version is the dish is inspired by her mother-in-law, whose handwritten recipe book, filled with forgotten island recipes, provided Vasiliki with all she needed to know about traditional Corfiot cuisine. In contrast to Nikos's simple one-spice pastitsada, Karounou does as my yiayia might and combines seven spices — cinnamon, nutmeg, cumin, allspice, hot red chilli, sweet red chilli and black peppercorns — to marinate a beef rump or shoulder, which cooks for several hours. 'The sauce must be very thick, spicy and served very hot,' says Vasiliki, who also insists on using fresh tomato alongside tomato paste. We Corfiots are snobs when it comes to our gastronomy — an attitude that stems not from cherished recipes, but from our primary ingredients. The most verdant of all the Greek islands, lush with wildflowers where others are sun-scorched, Corfu is blessed with rainfall in winter that sees produce flourish. Tomatoes, sweet and plentiful, taste of sunshine. So, while we have the Venetians to thank for the spices, as my yiayia says, Corfu is blessed with fertile ground — which is what brought the Venetians here in the first place. Published in Issue 28 (summer 2025) of Food by National Geographic Traveller (UK). To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
Yahoo
03-06-2025
- Lifestyle
- Yahoo
5 of the best new cookbooks for summer
This article was produced by National Geographic Traveller (UK). With more than 3,600 miles of coastline, Croatia's Dalmatia region is intrinsically tied to the sea. This is apparent in its cuisine, where fish and seafood plucked directly from the Adriatic reigns supreme, whether it's delicately sweet and silky oysters or smoky grilled sea bream. Melbourne-based restaurateur Ino Kuvačić — originally from Split, Dalmatia's largest city — believes the flavours of his homeland deserve to be celebrated. In his latest cookbook, he transports readers to the cobbled streets of the region's medieval towns, offering more than 100 recipes, most of which are designed to be shared. Classic dishes such as brudet (seafood stew) and splitska pašticada (Split-style beef with red wine, prunes and apples) take centre stage, while small plates, including kozice s pršutom (prawns wrapped in prosciutto with goat's cheese) serve as the perfect introduction to the region's cuisine. To finish, there are indulgent desserts, including Dubrovnik crème caramel, whose French and Spanish origins reflect Dalmatia's rich blend of cultural influences. £25, Hardie Grant. In her new book, chef and restaurateur Lin celebrates her Malaysian-Scottish heritage. Personal stories explore the interconnectivity of food and identity, while recipes such as chilli crisp puttanesca and kaya croissant-and-butter pudding showcase Lin's innovative approach to Malaysian flavours. £28, Ebury Press. Food writer Cloake's latest release traces the origins of the most iconic dishes in the US, via a cycle ride across the country. She uncovers the stories behind specialities like crawfish stew, marionberry pie and sauerkraut balls — offering insights into the immigrant communities that have shaped the US's ever-evolving food scene. £16.99, HarperCollins. Half-Turkish Cypriot, half-British chef Semay's latest book resulted from a solo journey through Turkey, during which he picked up both stories and recipes. Alongside chapters dedicated to bread and mezze are explorations of regional delicacies like Adanan kofte and Gaziantep pistachios. £28, Ebury Press. Born and raised in Islamabad, food writer Jillani's debut cookbook contextualises Pakistani cuisine through essays on each region. Encompassing Afghan, Chinese, Indian and Iranian influences, the 100-plus recipes include boldly flavoured dishes like spiced chicken dumplings, saffron flatbread and Parsi wedding custard. £26, Hardie Grant. Published in Issue 28 (summer 2025) of Food by National Geographic Traveller (UK).To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
Sydney Morning Herald
16-05-2025
- Entertainment
- Sydney Morning Herald
How Aussie cookbooks are winning hearts and stomachs worldwide
'Seriously, when I (very late) sent through the material, and five days later I got the editorial comments, you couldn't see any of my writing, it was all blue and red. I was like 'woah', I thought I was done. It was so much! But I'm very happy that we went through that process – the final product is really amazing.' As for making dishes his own, Papadakis says you can take inspiration from the classics or your peers. 'I try to keep the integrity of the flavour and be original at the same time,' he says. 'A good example is our Tipomisu, a take on a tiramisu but very different, thus the name. We changed the coffee soaked savoiardi with a rich chocolate brownie and finished it with a salted caramel coffee sauce. 'In a similar way, we have had a smoked eel carbonara, where instead of guanciale I use local smoked eel, crisped up in a similar way as the guanciale, and make a smoked eel stock for the egg mix.' The book team includes editorial manager Virginia Birch, designers Andy Warren and Megan Pigott, photographer Mark Roper, stylist Lee Blaylock and illustrator Robin Cowcher. Australian cookbooks have form in the James Beard awards. Publisher Jane Willson has clocked up four wins and five nominations, including the latest for Tipo 00. Those wins include Josh Niland's first two books – The Whole Fish Cookbook and Take One Fish – the late Greg Malouf's Suqar in 2019, and Milk Made by Nick Haddow in 2017, all while she was at Hardie Grant. Nominations there include Carla Oates' The Beauty Chef in 2018 and From the Earth by Peter Gilmore in 2019. More recently, at Murdoch Books, she has garnered nominations for Mat Lindsay's Ester in 2024 and The Miller's Daughter by Emma Zimmerman in 2023. She says common ingredients in the best books are 'committed authors, appetite for risk (from all involved), a POV/something to say and a team that's greater than the sum of its parts – and is firing'. 'That last element is actually more important than you might think,' she says. 'Book-making is such a collaborative undertaking. I don't think it's any coincidence that the authors who get that and, indeed, embrace that, are often the ones who are recognised. 'It's a total thrill to win, but it doesn't really sell books ... What it does do, however, is recognise a commitment to thoughtful, quality, often boundary-pushing publishing.' Niland's The Whole Fish Cookbook won the major gong in the overall Book of the Year in 2020 as well as its category. His Take One Fish won its category in 2021, then Fish Butchery: Mastering the Catch, Cut and Craft won its category last year. The Sydney-based chef known for his restaurant St Peter wrote that first book in just eight weeks on his mobile phone and has sold more than 200,000 copies. 'Doing the book was a good lesson in working with creatives in other fields,' Niland says. 'I felt like we managed to put together a team for [ The Whole Fish ] that was so ready. And nobody was combative or said, 'No, I don't think that will work' … it was like being in a drama lesson where you get taught to say yes, and it just made the product better.' Lorraine Woodcheke has spent much of her career marketing Australian chefs and authors in North America, as marketing and publicity director for Hardie Grant in the US and before that at Penguin Random House/Ten Speed Press and Chronicle Books. Now with Murdoch, based in San Francisco, she says a nomination is a major honour and 'a win is life-changing'. 'It becomes a permanent part of a chef or author's bio – a credential that carries weight across the food and publishing industries anywhere in the world.' While it may not immediately equate to sales, a win significantly expands visibility, particularly in the US,' Woodcheke says. '[It] affirms an author's place among the most influential culinary voices of their time. That recognition stays with them for the rest of their career and beyond.'
The Age
16-05-2025
- Entertainment
- The Age
How Aussie cookbooks are winning hearts and stomachs worldwide
'Seriously, when I (very late) sent through the material, and five days later I got the editorial comments, you couldn't see any of my writing, it was all blue and red. I was like 'woah', I thought I was done. It was so much! But I'm very happy that we went through that process – the final product is really amazing.' As for making dishes his own, Papadakis says you can take inspiration from the classics or your peers. 'I try to keep the integrity of the flavour and be original at the same time,' he says. 'A good example is our Tipomisu, a take on a tiramisu but very different, thus the name. We changed the coffee soaked savoiardi with a rich chocolate brownie and finished it with a salted caramel coffee sauce. 'In a similar way, we have had a smoked eel carbonara, where instead of guanciale I use local smoked eel, crisped up in a similar way as the guanciale, and make a smoked eel stock for the egg mix.' The book team includes editorial manager Virginia Birch, designers Andy Warren and Megan Pigott, photographer Mark Roper, stylist Lee Blaylock and illustrator Robin Cowcher. Australian cookbooks have form in the James Beard awards. Publisher Jane Willson has clocked up four wins and five nominations, including the latest for Tipo 00. Those wins include Josh Niland's first two books – The Whole Fish Cookbook and Take One Fish – the late Greg Malouf's Suqar in 2019, and Milk Made by Nick Haddow in 2017, all while she was at Hardie Grant. Nominations there include Carla Oates' The Beauty Chef in 2018 and From the Earth by Peter Gilmore in 2019. More recently, at Murdoch Books, she has garnered nominations for Mat Lindsay's Ester in 2024 and The Miller's Daughter by Emma Zimmerman in 2023. She says common ingredients in the best books are 'committed authors, appetite for risk (from all involved), a POV/something to say and a team that's greater than the sum of its parts – and is firing'. 'That last element is actually more important than you might think,' she says. 'Book-making is such a collaborative undertaking. I don't think it's any coincidence that the authors who get that and, indeed, embrace that, are often the ones who are recognised. 'It's a total thrill to win, but it doesn't really sell books ... What it does do, however, is recognise a commitment to thoughtful, quality, often boundary-pushing publishing.' Niland's The Whole Fish Cookbook won the major gong in the overall Book of the Year in 2020 as well as its category. His Take One Fish won its category in 2021, then Fish Butchery: Mastering the Catch, Cut and Craft won its category last year. The Sydney-based chef known for his restaurant St Peter wrote that first book in just eight weeks on his mobile phone and has sold more than 200,000 copies. 'Doing the book was a good lesson in working with creatives in other fields,' Niland says. 'I felt like we managed to put together a team for [ The Whole Fish ] that was so ready. And nobody was combative or said, 'No, I don't think that will work' … it was like being in a drama lesson where you get taught to say yes, and it just made the product better.' Lorraine Woodcheke has spent much of her career marketing Australian chefs and authors in North America, as marketing and publicity director for Hardie Grant in the US and before that at Penguin Random House/Ten Speed Press and Chronicle Books. Now with Murdoch, based in San Francisco, she says a nomination is a major honour and 'a win is life-changing'. 'It becomes a permanent part of a chef or author's bio – a credential that carries weight across the food and publishing industries anywhere in the world.' While it may not immediately equate to sales, a win significantly expands visibility, particularly in the US,' Woodcheke says. '[It] affirms an author's place among the most influential culinary voices of their time. That recognition stays with them for the rest of their career and beyond.'
Miami Herald
14-05-2025
- Health
- Miami Herald
Brown bagging it? These 5 recipes will shake up your lunchtime routine
Lunch deserves better. We have no problem pulling out all the stops for an evening meal, and brunch is like the popular cousin who gets all the attention. Then there's lunch, which is often eaten at desks, over the sink or maybe not at all. On good days there might be leftovers. On harried days, it might be a PB&J, a handful of almonds, cheese and crackers, a spin through a drive-thru. Quick, yes. Satisfying? No. Not only does lunch deserve better, you deserve better. Paying attention to the midday meal has plenty of nutritional, financial and health benefits, but there's also an emotional value: making time to care for yourself. My go-to lunch is cheese, crackers and cucumbers, and it's often eaten as I work. (I know.) But an influx of lunch-related cookbooks has me rethinking my strategy. One is 'Lunch Well' by Fern Green, which has recipes that incorporate leftovers as well as an entire chapter of five-ingredient recipes. In her praises of lunch, Green also cites the need for a midday energy boost, the mental break needed to improve focus and productivity, and a chance to step away to change your focus, even if it's just for a few minutes. Try one of these recipes to shake up your lunch routine. If you choose to eat it over the sink or at your desk, that's on you. Your One Noodle Soup Serves 1. If you like your soups and love Asian flavors, this is the soup for you. It's ready in 25 minutes. Try adding salmon or smoked mackerel for extra protein. Tofu works well too. From 'Lunch Well: 85 Recipes to Bring a Little Spark To the Midday Meal, by Fern Green (Hardie Grant, 2025). 2 c. vegetable stock2 tbsp. dried mushrooms, chopped¾-in. piece of fresh ginger, peeled and cut into matchsticks2 oz. noodles, preferably soba1 egg3 tbsp. tamari sauce, divided3 cremini mushrooms, sliced1 baby bok choy, chopped2 scallions, chopped2 tsp. sweet white miso paste1 tsp. toasted sesame oil1 chile, seeded and chopped Directions Place vegetable stock in a saucepan with a lid. Add the dried mushrooms and ginger, cover, and bring to a simmer for 15 minutes. Cook the noodles in a pan of boiling water for 4 minutes, or according to the package directions. In another pan, pour in enough boiling water to cover an egg. Add 2 tablespoons of the tamari sauce, then lower in the whole egg and simmer for 7 minutes. Pop the egg into a bowl of cold water to stop cooking. Add the cremini mushrooms, bok choy and scallions to the stock and simmer for 3 minutes. Uncover, add the remaining tamari and the miso and stir until the miso has dissolved. Remove from the heat. Peel the egg and cut in half. Pour the soup into a bowl, add the noodles, egg, a drizzle of sesame oil, and the chile. Pasta Surprise Bento Makes 2 to 3 portions. From 'Bento Lunch Box' by Sara Kiyo Popowa (Kyle, 2025), who writes: 'It's a standing joke between me and Andy that when he cooks dinner, four times out of five it will be a 'pasta surprise.' Well, the good thing about it is how easy and quickly it comes together - and we've started adding veggies to the cooking water for color and added nutrients. Pasta surprise works well in a bento, just make sure you choose a pasta that will be delicious even when cold and undercook it slightly. What to put inside can be your own surprise, but here is one simple red and green suggestion.' For the salad: 7 oz. pasta, shells or spirals are great½ head of broccoli, florets separated and cut, or torn, in halves4 to 5 kale leaves, any type8 ½ oz. chickpeas, drained and rinsed For the dressing: 2 tbsp. tamari sauce or low-sodium soy sauce1 tbsp. extra-virgin olive oil or flaxseed oil1 tbsp. balsamic vinegar For the toppings: 2 tbsp. red gomashio (see below) and/or a handful of pine nuts½ avocado, flesh scooped out and slicedCherry tomatoes and/or a handful of pomegranate seeds, optional Directions Cook the pasta according to package instructions. While it cooks, prepare the broccoli and rip the kale leaves off their stems, then finely chop the stems. Two minutes before the pasta is done (remember to undercook it slightly), add the vegetables and chickpeas to the cooking water, return to a boil and continue cooking for the remaining time. Drain in a strainer and cool completely under cold running water. Drip-dry in the strainer for 5 minutes or spin dry in a salad spinner. Return to the pan (best if the pan has also been cooled under the tap together with the pasta) and add all the dressing ingredients. Stir or shake the pan to combine. Tip into bento boxes and add the toppings. To make red gomashio: Mix together 5 tablespoons sesame seeds, 1 teaspoon coconut palm sugar or brown sugar, 2 teaspoons sweet smoked paprika, ½ teaspoon granulated garlic and 1 teaspoon sea salt. Store leftovers in an airtight container. White Bean Tuna Orzo Serves 4. From 'Easy Everyday,' by Jessica Merchant, who writes: 'This might be my most-made make-ahead lunch salad. It can be found on repeat almost every other week, and it's incredibly satisfying and delicious. One of the best parts about this recipe is that you can make a very large portion and it will last. I'll either keep it in a large bowl or portion it out, and I serve it a few different ways, too. I like this as a salad topping, piled high on a bed of greens. And sometimes I scoop it into lettuce cups or wraps, which adds an additional refreshing crunch.' (Rodale Books, 2025) 1 c. dry orzo1 tbsp. red wine vinegar1 tsp. Dijon mustard2 cloves garlic, minced or grated⅓ c. chopped roasted red peppers, plus 1 tbsp. oil from the jar¼ c. extra-virgin olive oilKosher salt and black pepper1 (14-oz.) can cannellini beans, drained and rinsed1 (5-oz.) can tuna packed in water, drained⅓ c. chopped fresh herbs, like dill, parsley and/or chives¼ c. Quick Pickled Onions (see below) Directions Cook the orzo according to the package directions. Once finished, transfer the orzo to a large bowl. Whisk together the vinegar, mustard, garlic, the oil from the roasted red peppers, the olive oil and a big pinch of salt and pepper. Drizzle half of the dressing over the orzo. Add the beans, tuna, roasted red peppers, herbs and pickled onions and mix together. Drizzle with the remaining dressing and serve. This stays good in the fridge for 3 to 4 days. To make Quick Pickled Onions: Thinly slice 1 medium red onion and place in a heatproof jar. In a saucepan over medium heat, combine ¾ cup apple cider vinegar, 1 ½ tablespoons sugar, 1 teaspoon kosher salt with 1 cup of water. Bring mixture to a boil, whisking to dissolve sugar and salt, about 3 minutes. Turn off heat and pour mixture over the onions. Let them sit at room temperature to cool. Once cool, seal jar and keep in the fridge for up to 1 week. Tahini Avocado Salad Serves 1. Note: No avocado? Try cooked broccoli, green beans, cauliflower or even leftover roasted vegetables. Make it more substantial by adding fish or cooked chicken at the end. From 'Lunch Well: 85 Recipes to Bring a Little Spark To the Midday Meal, by Fern Green (Hardie Grant, 2025). For the salad: 1 tbsp. extra-virgin olive oil1 slice of sourdough or other bread, cut into small cubes1 tbsp. sesame seeds½ c. grated Parmesan1½ c. arugula1 avocado, halved, peeled, and pitted (see Note) For the dressing: 1 tbsp. tahini1 tbsp. olive oil½ tbsp. lemon juice½ tsp. Dijon mustard½ tsp. honeySalt and black pepper Directions Heat the oil in a pan and drop in the bread cubes. Fry until they start to turn golden and crispy. Add the sesame seeds and Parmesan and fry until the Parmesan has melted and the seeds are golden. Tip onto paper towels and set aside. Add the arugula to a salad bowl, then scoop the avocado out of its skin over the bowl. In another bowl, whisk all the dressing ingredients together and add 1 tablespoon of really cold water. Season and whisk until it's creamy. Drizzle generously over the salad before topping with the croutons. Carrot Ribbon, Chicken and Coconut Curry Soup Serves 4. From 'Mostly Meatless,' by America's Test Kitchen (2025). We wanted to develop a quick plant-forward dish that drew inspiration from the fragrant noodle soups enjoyed across Southeast Asia. In place of rice or wheat noodles, we used a vegetable peeler to create long ribbons of carrot. Thai curry paste, which we first bloomed in oil so its many aromatics could thoroughly suffuse the dish, gave our soup a delectably spicy-sweet foundation. We then added ground chicken, simmering it in coconut milk to make a quick, savory broth in which to cook our carrot noodles and snow peas. We finished this off with a mound of fresh herbs and scallions. It's worth seeking out Thai yellow curry paste for its sweet complexity; however, you can substitute red curry paste. Thai curry paste can range from mild to spicy; taste yours and, if it's very spicy, use the lower amount. 1 lb. carrots, peeled2 tbsp. vegetable oil2 to 4 tbsp. Thai yellow curry paste1 lb. ground chicken2 c. water1 c. canned coconut milk2 tbsp. fish sauce, plus extra for serving1 tbsp. sugar6 oz. snow peas, trimmed and sliced ½‑in.-thick on bias4 scallions, sliced thin on bias1 c. fresh Thai basil, torn1 c. fresh cilantro leaves and tender stems, tornLime wedgesSriracha Directions Shave carrots into thin ribbons lengthwise with vegetable peeler; set aside. Combine oil and curry paste in Dutch oven and cook over medium heat until fragrant, about 3 minutes, stirring occasionally. Add chicken and cook, breaking up meat into small pieces with wooden spoon, until chicken is no longer pink, 3 to 4 minutes. Add water, coconut milk, fish sauce, sugar and reserved carrot ribbons. Bring to simmer, then add snow peas and simmer until vegetables are crisp-tender, 3 to 5 minutes. Divide evenly among individual serving bowls or lunch containers. Sprinkle with scallions, basil and cilantro. Serve with lime wedges, Sriracha and extra fish sauce to taste. Copyright (C) 2025, Tribune Content Agency, LLC. Portions copyrighted by the respective providers.
