#chili-crisp

#chili-crisp

Celebrity chef Giada De Laurentiis has great tips for cooking potatoes - and for extra-crispy and cheesy parmesan potatoes, she bakes them using a clever method. First, De Laurentiis cuts small potatoes in half. Then she pours melted, unsalted butter onto a parchment-lined baking sheet before adding and mixing in a load of grated Parmesan cheese, herbs, lemon zest, and ground pepper. She then spreads this buttery, cheesy mixture in an even, thin layer on the prepared baking sheet.

Bring 2 1/2 cups (600 ml) of water to a boil in a medium sized pot. Add 1 egg and cook for 7 mimutes. Remove the egg, peel and set aside. Add the ramen noodles to the pot and cook, according to the package instructions, around 3 minutes. While the egg and the noodles are cooking, add the mayonnaise, garlic, the remaining egg and seasoning packet to a large soup bowl. Whisk well to combine.

Running through November 13, the pop-up menu is a mashup of bratwurst-and-beer classics and Fly By Jing's signature sauces, the same ones that have spiced up everything from home kitchens to Michelin-starred menus. Expect cheddar potato dumplings with caramelized onions, loaded chili fries topped with spicy mayo and bacon and a beer-braised pork sandwich layered with Fly By Jing barbecue sauce on a pretzel bun.