Beef Stew
Because we are brazing the beef for hours, a inexpensive cut of beef like chuck, works best. The key to achieving the rich deep flavor of this Sunday Stew is to be sure to brown the beef properly. The brown bits that are left in the pot when you remove the beef is the […]
Mongolian Beef Ramen
Mongolian beef is a common Chinese takeout dish often made with thin slices of flank steak. When researching recipes online, many use ginger, soy sauce, sugar, and garlic. There are often green onions involved, sometimes other veggies. Here, I obviously took many liberties. First and foremost, I transformed the stir-fry steak dish into a […]
Chicken Parmesan
Traditional chicken Parmesan is a minefield of potential problems: dry meat, soggy crust, and a chewy blanket of mozzarella. To keep the meat moist, we salted the cutlets for 20 minutes, and to keep the exterior crunchy, we replaced more than half of the starchy (and consequently sog-prone) bread crumbs with grated Parmesan cheese. […]
Mexican Sweet Corn Cake
This simple baked treat is ubiquitous in Mexican food markets, street stalls and restaurants. Called panqué de elote, pan de elote or pastel de elote, its texture lands somewhere between cake and cornbread while hinting at custard. In Mexico City, we had it for breakfast, as it’s commonly served, but finished with a dusting of […]
Slow-Roast Gochujang Chicken
This isn’t the crisp-skinned, high-heat roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version that’s more similar to rotisserie chicken—except (bonus!) it gets slathered in the funky-spicy-sweet gochujang. And while the meat might be the star of the show, don’t discount those buttery-soft, nearly-confited potatoes, which cook gently in the […]
Blackened Chicken Cutlets
Blackening refers to coating quick-cooking proteins in a robust Cajun spice blend and flash-cooking them in a ripping-hot cast-iron skillet until the fat and spices smoke and char but don’t completely burn. It’s usually a smoky business, but it can be well controlled with a few tweaks. Pounding the cutlets very thin (⅓ inch thick) […]
Homemade Carr’s-Style Whole Wheat Crackers
These thick crackers have a hearty flavor and crunch, thanks to the combination of whole wheat flour and toasted wheat germ. They’re tender and buttery, too, with a touch of sweetness that makes them a perfect match for rich and savory accompaniments, like peanut butter or cheese.
Shrimp Mozambique
Shrimp Mozambique is a bracing dish of shrimp bathed in a buttery, garlicky, peppery sauce (think spicy shrimp scampi) with roots in Portugal's history in southeast Africa, where Portuguese colonists cultivated the piri-piri pepper that traditionally gives this dish its heat. We wanted our version to come together quickly and have all the character and […]
Monterey Bay Cioppino
To create a home recipe inspired by the cioppino served up at Phil’s Fish Market & Eatery in Moss Landing, California, we started by making a tomatoey marinara base that relied on pantry staples and came together quickly. Instead of breaking out the food processor to make a traditional pesto to flavor our stew as […]
Green Chili with Pork (Chile Verde Con Cerdo)
To make a meaty, vibrant chile verde, we started by salting chunks of fat-and-collagen-rich pork butt roast for an hour, which ensured that the meat cooked up well-seasoned and juicy. Gently braising the pork in the oven allowed the meat’s fat and collagen to thoroughly break down, making it supple. Browning the pork trimmings […]
The Best Barbecue Baked Beans (from Dried Beans)
Contrary to popular belief, soaking the beans in salt water prevents them from bursting and gives them an even creamier texture. Bacon gives the beans their must-have smoky and meaty flavor. Boiling the beans for an hour prior to adding any acidic liquids helps them cook a little faster. Slowly cooking the beans in the […]
Slow-Cooker Braised Pork Chops With Campfire Beans
To create a deeply flavored sauce, we used a small amount of ketchup and molasses for the necessary sweetness and viscosity, then amped up the flavor with onion, chili powder, and liquid smoke. Canned pinto beans turned creamy and tender in the slow cooker as they absorbed the smoky flavor of the sauce and helped […]
Quiche Lorraine
Quiche lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with eggs, cream and lardons. In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lardons are replaced by bacon.This version uses bacon […]
Flaky, Tender, and Nutty Whole Wheat Pie Crust
Whole wheat flour makes this flaky crust especially tender, with the nutty, toasted aroma of whole wheat bread. Its heartiness is perfect for savory applications like chicken pot pie and quiche, but it's graham-like flavor is an excellent match for fall fruit pies like apple and pear.Why it works:Whole wheat flour provides flavor and […]
Peruvian Roasted Chicken With Spicy Cilantro Sauce
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — […]
Coriander Seed Bundt Cake
Coriander seed—not the leafy part of the same plant known as cilantro— is not just for savory Indian, Asian, and Middle Eastern cooking. Taste a crunchy seed right from the jar and discover its delightfully bright, citrusy, floral flavor. You'll wonder, as I did, why it doesn't appear more regularly in Western baked goods.Whether you […]