Tips and Tricks from the Professionals
Recipes
The combination of flavors in this recipe—sweet late-season corn, soy, and butter—is not unusual. As Hiroko Shimbo writes in her book Hiroko’s American Kitchen, corn and butter are a common pair in Hokkaido, the northernmost island of Japan, where both are produced. Here the three come together, along with pan-fried tofu, scallions, mirin, and sesame …
A classic yakhni pulao is meticulously prepared by simmering basmati rice in an aromatic chicken, lamb, or goat broth. In this version, chicken thighs are simmered in a spiced tomato base along with rice and whole spices like cinnamon and bay leaf.
If making bread has long intimidated you, start here. Parathas come in many shapes, textures, and flavors across Asia—they are perfect for dipping into dals and stews, or eating alongside assorted condiments. This take, which Priya Krishna learned from her aunt Rachna, is really simple: a basic wheat-based dough stuffed with silky spiced potatoes.
In the fall, crisp peak-season pears or apples are an undeniably delicious way to enjoy this refreshing fruit salad with a nutty Salvadoran seasoning.
Salvadoran quesadilla is a sweet-salty cheesecake that’s often eaten for breakfast with coffee, but Popoca chef Anthony Salguero serves it as dessert.
Alguashte, a Salvadoran seasoning, lends deep nuttiness to the spicy acidic tomato broth that the clams steam in.
Sprinkle this toasty, salty Salvadoran seasoning on everything from scrambled eggs to vanilla ice cream, or use it as the backbone of your next broth.
In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice. Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook …
My grandma used to make a version of this dish using pork and showers of Parmesan. I have updated it to include ground chicken and miso for a similar effect, but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster, but means none of their flavor is …
Chicken Meatballs and Green Beans in Tomato Broth Read More »
Compact and ready to be taken on the go, onigiri—which are sold in convenience stores all over Japan—are great packed into lunches or enjoyed as an easy anytime snack. The balls are stuffed with flavorful and often salty fillings that pair well with the sticky rice: Go classic with Kewpie mayonnaise and tuna or umeboshi …
My mother (like many Puerto Rican mothers) has always had a copy of Yvonne Ortiz’s A Taste of Puerto Rico in our kitchen. I can tell which dishes she’s made the most because the book just naturally falls open to those recipes. Only during quarantine have I started using it myself, marking new territory with …
Phanaeng curry, beloved across Thailand, is thicker and more concentrated (with more flavor, not more heat) than most other curries.
The salsa for these tacos is inspired by salsa negra, a deeply flavored, bittersweet salsa made from fried morita chiles and piloncillo. Instead, we create a quick pantry salsa by blending easy-to-find canned chipotle chiles in adobo along with brown sugar, charred garlic, and vinegar to give similar smoky, sweet, and bitter flavors. Use up …
Cucumbers are transformed into candy-like bites in this unexpected dessert inspired by Eton mess, a British summer classic typically featuring layers of strawberries, broken meringue, and whipped cream.
While pan-fried eggplant is extraordinarily delicious, sometimes you need a preparation that’s quick and low-mess.
With the help of the large holes on a box grater, zucchini transforms into a pile of soft shreds. Cook it down with olive oil, onion, and garlic and it becomes a creamy, caramelized mush that’s great spread on toast (like in the recipe this one was inspired by, Jennie Cook’s Zucchini Butter), stirred into …
These pickled summer beans will stick around long after the season is gone. Slice them up to add a smack of acidity to salads, sandwiches, and grain bowls.
Doogh, a salty-tangy Persian yogurt drink, is the perfect antidote to a humid summer afternoon. It’s traditionally made with dried mint (and sometimes dried rose petals and/or ground black pepper) but this recipe employs fresh mint for a boost of bright flavor and color. This drink can be made with flat water, but club soda …
Adobo—both a style of preparation as well as the name of a dish—is one of the most widely known foods of the Philippines, often referred to as its national dish. To make adobo, which can be wet (very saucy) or dry (crispier and less soupy), pork, chicken, tubers, vegetables, squid, lamb, shrimp, or even duck, …
