Walk into almost any taqueria and you can get agua de tamarindo, a refreshingly tangy Mexican drink made from tamarind fruit. But tamarind is not just Mexican, and tamarindo is not just a drink.

Sweet sour fish soup cooked at the Kenner home of Rachel Hoang and Thai Pham on Sunday, January 22, 2017. (Photo by Chris Granger, NOLA.com | The Times-Picayune) This everyday soup is a comfort food ...

1 medium red bell pepper, stemmed, seeded and thinly sliced 1. In a large, nonstick skillet, heat oil over medium heat. When hot, put onions into pan. Sauté 5 minutes. (Add a tablespoon or two of ...

Fish escabeche features fried fish topped with a bright sweet-and-sour sauce made with vinegar, sugar, and vegetables. A well ...

Whenever my mother-in-law visits, she usually asks what my wife and I would like her to cook. My wife’s response usually includes this soup. Canh chua (pronounced like “con chew-ah”) is yin to the ...

What He’s Known For: Simple cooking over live fire. Meticulous sourcing. An unpretentious welcome and an ambitious vision. “IT’S AMAZING what a splash of vinegar will do for an oily fish. “This is a ...

Sour fish soup, voted among the world's best rated fish soups by international food magazine TasteAtlas, features a sweet and sour blend, making it a great choice for a summer meal. This recipe serves ...

1. Put the cucumber, daikon and garlic in a heatproof bowl. In a small saucepan, combine 1/4 cup plus 2 tablespoons of the rice vinegar with the granulated sugar and 1 teaspoon of salt and heat just ...

Chef Adam Tabura grew up enjoying sweet-sour whole fish as a child on Lanai, and he featured it in his cookbook, “A Filipino Kitchen.” In bowl, combine sauce ingredients; mix well. Pour over fish.

Sweet and sour soup has ranked 11th and caramelized fish in a clay pot ranked 44th in a list of the 53 best Asian fish dishes as voted by cuisine magazine TasteAtlas. The rankings are based on the ...

Tin Fish in Sunrise made national news in July over the sad saga of Larry the Lobster. He was a 15-pound giant that came to the restaurant from chef-owner Joseph Melluso’s usual Maine supplier.