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Pandan, referred to as the “vanilla of Southeast Asia,” is having a mainstream moment. Cooks are extracting the flavors of the sweet and nutty tropical leaf to use in both savory and sweet delights ...

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Properties: Thaw and rinse frozen leaves before use; refreeze. Refrigerate fresh leaves for a week, then freeze. Or, use bottled pandan essence. Uses: Flavoring for sweet and savory dishes. Flavors: ...

The Pandan Grille has opened in Farmington, serving what co-owner Eric Leong justly calls “serious Malaysian food.” “We don’t use the word ‘authentic.’ We say ‘serious,’ ” says Leong, whose partners ...

In a large bowl, whisk together the flour, sugar, baking powder, salt, and pandan powder until well combined. 3. Mix Wet Ingredients: In another bowl, beat the eggs and then add the coconut milk (or ...

“I’ve been drinking it all day,” Ryan McCaskey (Acadia) said of the pandan-leaf extract he’d been sipping. “I don’t know if this is going to kill me or turn everything green.” McCaskey, challenged ...

But the buttery fruit had better watch its back, because the culinary oracle and kitchen goddess that is Nigella Lawson has thrown her weight behind a new food trend that could knock it off its perch.

As the summer heat takes over Mumbai, the pandan leaf seems to be becoming more popular than ever before. It is being used not only by bartenders but also by chefs in different kinds of drinks and ...

Whether it’s a hot puff of steam pushing through a tightly packed mound of grounds, or beans whirring in a grinder perfuming the air with their bitter oils, in almost every coffee shop on the planet ...

Any foodie knows that Chinatown Complex is home to many incredible options, from Michelin-Guide meals to small eats. One never really expects what gems you might stumble upon here though; I, for ...