Mortar and Pestle
A utensil, usually made from porcelain, metal, or wood, that is used to crush or grind such foods as herbs or spices. Usually sold as a set, the mortar is a small bowl and the pestle is a small cylinder with a club-shaped end.
Thai Curry Paste
The master recipe makes a red curry paste, using dried red chiles. For green curry paste, see the variation at the bottom. Thai curry paste is traditionally made using a sturdy granite mortar and pestle , but a food processor works fine. This curry paste will have a softer texture than the ...
Spicy Green Papaya Salad
For this Thai classic, Andy Ricker uses a mortar and pestle to pound crunchy raw green beans with a piquant mix of chiles, garlic, fish sauce and lime juice. He then tosses in crisp strips of unripened papaya.
Fusilli with Feta & Lemon-Caper Pesto
The idea here is to make a tangy, lemony pasta sauce with feta and a few pantry staples. You can make it in the time it takes to cook the pasta. I use a large Japanese mortar and pestle for the sauce--it takes about 5 minutes of pounding--but a blender is even faster.
20 Cooking Tools You Need to Be Healthier in 2016
painlessly shed 3 pounds! Resolutioners, take note: Here are 20 cooking tools that will make it easier to make even more nutritious meals. Release even more herbal flavors by crushing them in a mortar and pestle before adding to your recipe.
Farmers Market Fresh Enchiladas
hands on whole, dried peppers and grind them up yourself rather than reaching for the pre-powdered stuff. No mortar and pestle ? No problem. Use your coffee grinder instead. This is where the idea of adding coffee grounds to the recipe came
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4 o'clock No-bake Energy Bites
effort. I also like chia seeds here, and tend to use them as my seed of choice, but I first beat them up in a mortar and pestle a bit before adding them to the mix. Also, feel free to swap things up a bit - trade in alternate seeds, use whatever
Lemongrass Turmeric Curry Paste
and intensely flavored. I tend to wing it a bit when it comes to pastes - throwing whatever I have on hand in the mortar and pestle (or, if I'm feeling lazier, the food processor), but I love a generous shallot base - and that's what you