Nite Yun's San Francisco, Plus Her Cambodian Noodle Soup Recipe: From Our Partner

Sponsored   SPONSORED Meet Nite Yun Born to a family of Cambodian refugees, Nite Yun’s identity is deeply rooted in food, but it wasn’t until she sampled Cambodia’s kuy tew (a spicy pork broth soup) that she was inspired to pursue the chef’s path. She knew the Bay Area would fall for Cambodia’s bright, fresh flavors as hard as she did, and she was right: her restaurant, Nyum Bai, is now a beloved Oakland stand-by, a little noodle shop offering Khmer staples like lok lak, or stir-fried beef in a lime-and-pepper sauce, and the blistered eggplant, ground pork, and shrimp dish known as cha troup.   Check Out Her Favorite Restaurants in SF and Beyond Chef Yun's Kuy Teav Phnom Penh Thankfully for us, Nite shared one of the first recipes she mastered: a comforting noodle soup. Here's what she had to say about it:  "Kuy teav phnom penh is one of the first dishes I learned how to cook," she told us. "My mom always made it during the weekends for me and my brothers. It has a lot of TLC." Get the Recipe   See www.capitalone.com/savor for details. To determine cash back, we identify transaction type based on information provided by merchants. Capital One does not provide, endorse or guarantee any third-party product, service, information or recommendation listed above. The third parties listed are not affiliated with Capital One and are solely responsible for their products and services. All trademarks are the property of their respective owners.     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

Yule Never Try a Better Bûche de Noël

Your Recipe of the Day No images? Click here Roll Into the Holidays With This Stunning Chocolate-Pistachio Yule Log​ Our classic Yule log starts with a no-fuss chocolate roulade, made with unsweetened chocolate and butter (or a flavorful oil, like roasted hazelnut or pistachio oil). Because the cake itself depends entirely on the quality of the chocolate involved, make sure to use the best you can find, even if that means opting for a chocolate in the 80% range rather than one that's entirely unsweetened. See our roundup of the best extra-dark chocolates for reliable supermarket options or order online from brands like Dandelion, Tcho, Pralus, or Raaka. Read More → The Kitchen Essential A Rimmed Baking Sheet You don't need a cake pan for this recipe. Just a rimmed baking sheet on which to bake, then roll, your cake. Shop Now   Complete the Log! Meringue Mushrooms Pistachio Frosting     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Red wine–braised short ribs for your pressure cooker

Your Recipe of the Day No images? Click here Pressure Cooker Red Wine–Braised Beef Short Ribs​ This pressure-cooker version of the classic red wine–braised beef short ribs delivers absolutely perfect results, just in less time. The traditional version of this recipe normally requires about three hours to fully tenderize the beef; here we get that part done in about 45 minutes. After that it's all the same: reducing the braising liquids (and also the port wine that gives the sauce its final glossy perfection), thickening them slightly, and serving them as desired. Read More → The Kitchen Essential A Pressure Cooker Using a pressure cooker for the short ribs will cut down on cook-time while still maximizing the flavor of your beef.  Shop Now   Complete the Meal! Ultra-Fluffy Mashed Potatoes Smooth and Creamy Polenta     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe