Tips and Tricks from the Professionals
Recipes
The double-fried, extra-crispy plantains will never be as good as they are immediately after coming out of the hot oil, but you can hold them in a warm oven if absolutely necessary (as with French fries, the reheated version may not dazzle). The sauce, on the other hand, can be made hours or a day …
Attention, lovers of squishy and chewy foods! This moody-glam dessert was inspired by Hawaiian butter mochi—a super simple one-bowl cake made with eggs, coconut milk, evaporated milk, butter, and, last but not least, glutinous sweet rice flour, which creates its characteristic bounce. We traded out the coconut for intense black sesame flavor and color used …
This soup coaxes big flavors from a short ingredient list. Be patient while browning the onions and garlic: They’re essential to adding depth to the finished dish.
The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.
Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod.
Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts for texture. This recipe is definitely a choose-your-own-adventure. Use whatever you like or have on hand!
To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks. If you can find only thicker-stalked spring onions, cut the stalks in half lengthwise, then into 3″ pieces. Cook the stalks along with the bulbs; they’ll benefit from the extra time.
While it may lack the romance of fresh-from-the-farmers-market produce, freeze-dried fruit is second to none for making a vibrantly colored, ultra-fruity no-churn ice cream.
This recipe for silky-smooth ice cream comes together completely on a stand mixer rather than in an ice cream machine, and uses whole eggs for a light custard flavor to enrich the complexity of mascarpone cheese.
This chilled carrot soup is smooth and creamy, even though it has no dairy in the soup base. Fresh mint adds a bright herbal note, while a creamy dollop of spiced yogurt finishes it off.
Dukkah (also sometimes spelled duqqa) is an Egyptian seed and spice mixture. This recipe hews to tradition, with little more than sesame seeds, peanuts, cumin, and coriander seed.
This take on mazemen, or ” mixed noodles a soup-less variation on ramen incorporates powerfully savory xo sauce to make flavorful that takes all of five minutes prepare. href=”https://www.seriouseats.com/recipes/2019/06/xo-mazemen-recipe.html”>Get Recipe!
Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy. We like to pair it with a sauce with a kick, but for a milder taste, de-seed your chiles before chopping.
A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it’s piled on top of garlic-rubbed, ricotta-spread toast, it’s even better.
The crosshatch pattern isn’t just for show (even though it does look cool)! It allows for the salt to fully penetrate the squash and also draws out some of the excess water so that the sweet, tangy glaze can be fully absorbed.
