How To Make Samosas with Chintan Pandya

Chintan Pandya, chef of Rahi in the West Village and Adda in Queens, knows the secret to a perfectly crispy samosa: frying at two different oil temperatures. Potatoes, peas, and ajwain, an herb thought to have anti-bloating qualities, are also key components to this classic Indian street food. Chintan demonstrates how to use a pasta machine to give the dough a consistent thickness, as well as the proper way to fold samosas. ... Read More إقرأ المزيد | Share it now!

Make Better Boxed Japanese Curry with Ivan Orkin – How To

Ivan Orkin, chef-owner of Ivan Ramen and star of Chef’s Table, dresses up boxed Japanese curry for a quick, veggie-packed meal. To the base of premade Japanese curry roux, Ivan adds pork, potatoes, and carrots, but you can use whatever vegetables you have in your fridge. To prove the accessibility of this dish, Ivan ventures out into the VICE lobby in search of a microwave and makes some new friends along the way. ... Read More إقرأ المزيد | Share it now!