Emily Gerard is a writer at the TODAY show, by way of ABC’s Nightline and Vanity Fair magazine. She lives in Brooklyn where she entertains frequently. Her favorite dinner guests are dogs and you can find bountiful proof on her Instagram.
You might reach for it at Chinese restaurants or consider it a household staple, right next to the mustard in your refrigerator: Asian chili crisps have exploded onto the mainstream market in the U.S. in recent years. But now, the versatile condiment is paving the way for other global sauces — also made from oil-fried peppers fragranced with spices, nuts or seeds — to enter the spotlight.
” The recipe comes from a family friend, who got it from his mother, who grew up in a military village in Taiwan, where she learned it from her nanny, who’d come from Sichuan. Now it’s stocked everywhere from Korea to the Hudson Valley. Growing demand has forced them to start producing it at a bigger scale; for a long time, Smith says, “It was this cult thing that we needed to keep secret because we couldn’t make any more.
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