Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes.
potato-leek soup.to warm you up in.
or a refreshing chilled tomato soup for summer,.delivers year-round comfort., our Culinary Director-at-Large Justin Chapple whips up one that's perfect for spring—.
spring herbs soup with fregola and pancetta.The recipe was inspired by s'erbuzzu, an herb- and greens-packed Sardinian soup, and it's a great way to take advantage of the.
you can get at the market.
It's also incredibly simple to make, since everything comes together in.In 2002, the Thai government launched the Global Thai Program, a diplomatic initiative with the aim of increasing the number of Thai restaurants worldwide.
The state provided training programs, grants, and information to Thai investors who wanted to open restaurants abroad.As part of this campaign, Pad Thai — a dish with virtually no cultural history — was positioned as Thailand's national dish and pioneered a culinary campaign funded by the Thai government with 500 million baht ($15 million USD).
The government believed that the project would contribute to agricultural and food exports, while also producing foreign income from overseas transactions of goods and services.Thailand's cuisine has become a global phenomenon as a result of the project.. By 2011, the global number of Thai restaurants had increased to more than 10,000 and the nation positioned itself as the “.
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