The recipe calls for long, slender Asian eggplants, but I’ve made this with the more bulbous European varieties, cutting them ...

Whenever I lack inspiration in the kitchen, I reach for tempeh (“tempe” in Indonesian). This versatile fermented soybean cake is multi-dimensional; when deep-fried it transforms into crunchy, ...

This everyday Indonesian way of preparing tempeh infuses it with garlic and salt before it gets fried to a crisp, golden goodness. James Oseland says the dish is as basic to Indonesian cooking as ...

Whenever I see an Indonesian recipe for tempeh, I give it a try. That’s because even though I’ve been a fan of the fermented soybean cake for years, I’m still trying to unlock all its secrets, and ...

I owe the inspiration for this dish to my dear friend Paul Vandewoude , a marvelous chef from Belgium and proprietor of New York’s charming Miette Culinary studio. I always look forward to working ...