Creating a baked jalapeño popper that has a crisp and crunchy exterior and a creamy melted-cheese filling isn't an easy project, but this recipe delivers it all.
Appetizers And Hors Doeuvres
Parsnips are one of my favorite root vegetables. They're intensely sweet and earthy, but on their own they can be a little bland. The key to turning them into a creamy soup with a clean, pure flavor is to reach for some unexpected aromatics that both complement and contrast, like jalapeño, ginger, and coriander seed.
Mixing mayonnaise into chicken salad is the most common way to add moisture, but it's not the only way. Vinaigrette works well too, like this tangy Korean-inspired rendition with kimchi, pine nuts, and lots of fresh ginger.
Waffling gives tofu a crispy outside and soft inside without the need for deep-frying. And it only takes a few minutes. Paired with a little leftover sticky rice and some condiments, it's a quick and easy meal—and a visual standout.
Swedish meatballs, stars of 1960s-era cocktail parties and IKEA shopping trips, are, on the surface, pretty simple: a mix of pork and beef that's lightly spiced and served with a rich gravy. Getting them just right, though, requires some fine-tuned tinkering. Here's our ultimate version, as good on a plate with buttery potatoes and lingonberry jam as speared on a toothpick.
This simple, warming soup is made with sweet roasted sweet potatoes and a splash or orange juice, and topped with a sauce made from crushed pistachios, olive oil, mint, scallions, and orange zest.
Designed for the Thanksgiving table, this chicken liver pâté is flavored with bourbon and apple cider, then topped with a cranberry gelée. It's silky, smooth, and perfect for a holiday gathering.
Leftover lasagna is never as good as when it's fresh out of the oven. So what's the best way to reheat it? Slice it into slabs and fry them on their side for extra-crispy edges and gooey, cheesy centers.
A pot of classic French Moules Marinières is fast food at its best. Made with fresh, inexpensive ingredients that still seem celebratory, this dish comes together in around 15 minutes from start to finish. Make sure to serve it with the rest of the wine left in the bottle and with plenty of toasted bread for dipping into the garlicky, briny broth.
On the one hand, this is a cream of broccoli soup—because it's creamy and has broccoli. Yet it has no cream, and the broccoli flavor is deeper, thanks to roasting instead of blanching. A splash of buttermilk adds brightness, while a garnish of spiced roasted pepitas plays off the roasted broccoli flavor.
Most would agree, the best part of fried chicken is the skin. Evil-genius chef Sean Brock decided to skip the middle man—er, chicken—and go right for the good stuff. He serves these deep-fried strips of chicken skin as a bar snack at Husk, and was benevolent enough to share the recipe for them in his new cookbook, Heritage.
Scarred by childhood memories of dry, tasteless rice balls, I set out to create arancini the way we all want them to be: crisp on the outside with a shattering crust that breaks open to reveal tender grains of rice suspended in a rich and flavorful creamy sauce. At at the center: stretchy melted mozzarella cheese.
As Yotam Ottolenghi says in the introduction to this recipe from his new cookbook, Plenty More, this is only vaguely reminiscent of baba ghanoush. Garlicky broiled zucchini is topped with a funky and captivating custard sauce made with goat's milk yogurt and Roquefort cheese. Finally, toasted pine nuts and a sprinkle of za'ata finishes off this "volcanic eruption" (his words) of a spread.
Here's yet another winning recipe from Renee Erickson's new cookbook, A Boat, a Whale & a Walrus. She cooks her mussels in hard cider with shallots, butter, and Dijon mustard, and finishes them with uplifting and enriching lemon juice and crème fraîche, and a good amount of whole tarragon leaves, which perfume the delicious broth.
To get the most flavor in this shrimp scampi, we use vermouth instead of white wine, and a mix of fragrant herbs—parsley, tarragon, and chives—instead of just parsley. The silky butter sauce, meanwhile, is brightened with a splash of fresh lemon juice and fresh lemon zest. It's a quick, easy, one-pot Italian-American classic with just enough extra flavor and flair to make it special.
These pull-apart garlic knots are baked in a cast iron skillet for a crisp, golden brown bottom. They are intensely flavored with pepperoni, red pepper flakes, garlic, and two types of cheeses, and have a moist, buttery crumb. It's the kind of recipe that your guests will demand you make time and time again because they're that damn good. Good thing they're easy as well.
If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. In this variation, sweet raw scallops are tossed with lime juice, jalapeño chilies, cucumber, and red onion, then served with tostadas and avocado (and if you like, beer or tequila).
If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. This recipe is about as close to the classic as you can get, and it's delicious.
Though they're a dim sum classic, braised chicken feet (A.K.A. phoenix claws) can be a challenge for those unused to eating them. It takes a little while to get used to the plump claws sticking out of a little bowl, and a bit of work to get at the meat in between the tiny bones, but the flavor-packed rewards are well worth the mental and physical effort.
Grilled summer fruit is always a welcome addition at the table, and these peaches get extra boosts of flavor from sticky caramelized shallots, cooling buttermilk dressing and crispy bacon.