Cauliflower and Bean Paella
Paella de verduras—a common, versatile approach to the beloved rice dish that's prepared throughout Spain—showcases vegetables rather than merely using them to flavor the rice. This hearty version features green and butter beans—tributes to the vegetables Valencians often add to paella de verduras—plus chunky cauliflower florets. In lieu of a meaty fond that lends a […]
Charred Cherry Tomatoes with Bell Peppers and Mozzarella
Sweetness and a kiss of char bring intrigue to this tasty salad at any time of the year. This recipe was inspired by one in acclaimed British chef April Bloomfield's cookbook, A Girl and Her Pig (2012). Compared to her recipe, which calls for roasting whole peppers and slow-roasting whole tomatoes before peeling them, ours […]
Simple Hibachi-Style Fried Rice
For a simple, comforting fried rice to accompany our Japanese Steakhouse Steak and Vegetables, we started by boiling the rice in plenty of water. This eliminated the need for leftover rice by effectively cutting the cooking time in half and rinsing away excess starch that can result in stickiness. To create the sweet and savory […]
Oaxacan-Style Vegetables in Chili-Garlic Sauce
Some versions of Oaxacan chileajo contain meat, but in chileajo de verduras (also known as chileajo de legumbres), vegetables are the main attraction, along with the earthy, garlicky red chili sauce that coats them (chileajo translates from the Spanish as chili-garlic). Garnet-toned guajillo chilies are mild and fruity; we toast them in a little […]
Beef Chili Colorado Tacos
Carne en chile colorado is a Mexican classic, and one of the delicious offerings that appear on the rotating menu at Walter Soto’s El Ruso taqueria trucks that operate in a couple locations in and around Los Angeles. “Colorado” translates from the Spanish as “red-colored,” an apt name for the succulent, stewy dish of meat, […]
Simply Perfect Pancakes
The name says it all: This is the go-to recipe to keep on hand for the ultimate pancake. To give them their subtle sweetness, you can use regular granulated sugar or malt powder. Malt is what sweetens most commercial pancake mixes and the pancakes you’ll find in many restaurants, diners, and hotels. If you’re after […]
Fried Shrimp Tacos with Salsa Roja
At Mariscos Jalisco, Raul Ortega’s food truck in the Boyle Heights area of Los Angeles, the tacos de camarón, or shrimp tacos, are the main attraction, and for good reason. Ortega stuffs a perfectly seasoned shrimp filling into tortillas and fries the tacos to golden brown crispness before finishing them with tomato salsa and avocado. […]
Chana Masala
Chana Masala is an Indian-Style Chickpea dish often served with basmati rice, or naan. Chana Masala is Hindi for “Spiced Chickpeas”. (Chana translates to chickpeas and masala translates to spice.) If you are wondering what the difference is between Chana Masala and Tikka Masala, Tikka usually refers to “meat”- so spiced meat dish.This authentic Chana […]
Spiced Lamb Meatballs With Yogurt and Herbs
These spice-loaded meatballs have a Turkish inflection. The warm yogurt sauce adds tang and richness, along with a sprinkling of tart sumac powder and chopped mint. American “Greek-style” yogurt is not always tart enough, but it can be thinned with a bit of buttermilk or even lemon juice. Whisking it with cornstarch and egg produces […]
Hot Oil-Flashed Chard with Ginger, Scallions, and Chili
A classic Cantonese technique gives us a superior way to jazz up bitter greens. We tenderized Swiss chard with sizzling oil, a technique we learned from cookbook author Fuchsia Dunlop. Her recipe is modeled on a classic Cantonese method in which hot oil is poured over lightly blanched greens. We scattered fresh ginger, scallions and […]
Billy Parisi’s Coq Au Vin
Coq au vin translates from French to English as a rooster in wine. While roosters are a little hard to find in America, the female hen is most often used in this recipe here. The process of this recipe is marinated and seared chicken that is then braised with vegetables in wine and stock.
Slow Cooker Cochinita Pibil Tacos
Cochinita Pibil, a specialty of Mexico's Yucatan peninsula, is traditionally slow-roasted in banana leaves and served with pickled red onions. The trademark spice in this recipe is the annatto seed, also known as achiote, whose bright red color permeates everything it touches. We messed a little with tradition by skipping the banana leaves and […]
Amalfi-Style Lemon Cake
Giovanna Aceto, whose family owns a generations-old lemon farm on the Amalfi Coast of Italy, showed us how to make torta al limone, a simple lemon cake popular throughout the region. Naturally, Aceto used farm-grown lemons, a variety called sfusato amalfitano that mature to the size of softballs; the fruits are wonderfully fragrant and have […]
Wendy’s Chili
Dave Thomas, Wendy’s late founder, started serving this chili in 1969, the year the first Wendy’s opened its doors. Over the years, the recipe has changed a bit, but this Wendy’s copycat chili recipe is a great version of the one served in the early 90s. Try topping it with some chopped onion and Cheddar […]
One-Pot Chicken Jardinière
We wanted to retain all the elegance and refinement of this classic light braise of chicken and vegetables while dispensing with traditional time-consuming steps such as breaking down a whole chicken and making stock. So we started by browning bone-in chicken pieces, which helped build a rich base for the sauce; peppery pancetta, onion, and […]
Shanghai Noodle Soup
This Shanghai-style soup is filling, fragrant, and made for those chilly evenings when the craving to slurp down a big bowl of noodle soup is the strongest! After infusing the collagen-rich chicken broth with ginger, lemongrass, and shiitakes, a medley of different vegetables ranging from hearty winter squash to delicate broccolini are simmered until tender. […]