Citrus Salad With XO Sauce and Meyer Lemon Dressing
The savory depth of XO sauce plays the perfect foil to sweet and tart citrus in this simple salad.
Recipes
Recipes
Sweet and Sour Pork Tenderloin
The tangy, mouthwatering sauce here is inspired by agrodolce, an Italian sweet and sour sauce made by reducing vinegar, sugar, and spices.
L’Aventura Punch (Vodka, Mint Tea, and Amaro Cocktail)
In this minty, floral, and herbal cocktail, vodka adds a neutral kick of booze, allowing the more intriguing flavors of amaro, vermouth, and a mint tea syrup to shine through. Prep this large-format cocktail in advance, then serve it with little fuss when your guests arrive.
Three-Piece Suit (Tequila and Sherry Big-Batch Cocktail)
Designed to be made in advance while being perfectly balanced, this tequila and sherry cocktail is a killer party drink. When your guests arrive, just open the bottle and start pouring.
Ratterwick Punch (Sparkling Gin, Aperol, and Grapefruit Cocktail)
Gin, fresh grapefruit, Aperol, and sparkling wine unite for this gently bitter and incredibly refreshing cocktail. Its big-batch size makes it perfect for parties and crowds.
From-Scratch Shio Ramen
A light, clear broth and a nuanced lemon-and-salt seasoning result in a beautiful yet flavorful bowl of shio ramen.
Stovetop Chicken Chintan Stock (Clear Chicken Stock for Ramen)
A relatively unfussy way to produce a light, clear chicken stock for use in ramen.
Shio Tare (Salt Seasoning Sauce for Ramen)
Shio tare basically translates to ” salt seasoning and this simple solution of lemon dried kelp makes an incredibly versatile flavoring agent. href=”https://www.seriouseats.com/recipes/2019/04/shio-tare-recipe.html”>Get Recipe!
Spring Minestrone
With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring. While it’s definitely a lighter take on the classic minestrone, it gets a lot of depth of flavor from the ground spices, toasted garlic, and white miso.
Super-Thick Chocolate Chip Cookies
This style of ultra-thick chocolate chip cookie, popularized by the NYC bakery Levain, requires a dough with less sugar than flour, and more chocolate chips than sugar. These ratios keep the cookies thick, not cakey, with a flavor defined by the chocolate itself, so be sure to use the best-quality chips you can find!
White Pesto Pasta
This is the direct inverse of the normal basil pesto you know and love. It’s built on a combination of toasted nuts, creamy ricotta, and salty Parmesan, with a little kick coming from raw garlic and fresh oregano. You don’t need a food processor, a mortar and pestle, or a blender—in fact, the entire sauce …
Matzo Pancakes (Chremslach)
These little pancakes, a variant of matzo brei, are sometimes known as chremslach or bubeleh. No matter the name, they’re delicious: golden and tender, with a delicate crunch of granulated sugar sprinkled on top.
Brothy Meatballs with Peas
Comforting from the simple flavorful broth and bright from the crunchy fresh topping, this dish is a perfect choice for early spring days.
Sausage and Ricotta Cannelloni
We’re all for a good store-bought marinara (Rao’s is our go-to), especially in a recipe with multiple parts. But there is no substitute for homemade béchamel—of this we can be sure.
Broccoli Rabe with Chile and Garlic
Blanching the broccoli rabe in salted water will temper some of its spicy and bitter bite and make it cook faster in the skillet.
Chicken with Lemon and Onions
Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd. As the fat renders, it bastes the vegetables for a built-in side dish.
Cabbage Tabbouleh
Have all your ingredients prepped and ready to go before assembling. You don’t want the cabbage to wilt before serving.
Spicy Cashew Dressing
Inspired by the nut-based Caesar dressings at NYC’s Lalito and Scarr’s Pizza, our version starts with roasted cashews. The result is deeply toasty and, thanks to red pepper flakes, fiery too.
Steak and Eggs with Salsa Verde
So much to love on one plate! Skirt steak is one of our all-time favorite cuts—it’s nice and thin, so all you have to do is sear it hard for a couple of minutes on each side and the interior will be a perfect medium-rare, no thermometer required.