This green chile is packed with moist, tender chunks of braised chicken thighs in a balanced sauce that is rich with umami depth and green chili flavor, but still plenty bright and fresh. And the best part: You can make it in under half an hour. All it takes is a pressure cooker and some dumping skills.
A ding dish is any Chinese stir-fry in which the chicken and vegetables are diced into little cubes, and crunchy ingredients like nuts are added for texture. Kung Pao Chicken is perhaps the best known example, but Cashew Chicken Ding isn't far behind. In this version, the chicken is stir-fried with mushrooms, jicama, celery, bell pepper, and cashews.
This pitcher cocktail marries a tangy pineapple shrub with hoppy IPA for a result that's the perfect sunny-day party refreshment.
Deep purple-red beets are used to transform classic fresh egg pasta into an eye-catching but simple main course. The root vegetable is boiled and puréed before it's mixed into the dough. The result is a neutral-flavored pasta that pairs well with a wide range of different sauces and fillings.
We've shown you how to make classic fresh egg pasta; now we're taking it one step further, with a bright green dough, naturally colored with a spinach purée. The result is a versatile, neutral-flavored pasta that can be used for noodles, ravioli, tortellini, and beyond.
You can stop at classic fresh egg pasta, or you can transform the pale yellow noodles into a rich orange hue. This recipe is as easy to make as traditional Italian pasta, only it's colored with some added tomato paste. It yields a tender and delicate neutral-flavored pasta that goes with just about anything.
Aromatic squid ink is used to color this classic fresh egg pasta and give it a silky black hue. But while it may smell strong, the resulting noodles are relatively neutral in flavor. It's traditional to pair them with seafood, but they'll taste good with any sauce or added ingredients that play well with a subtle hint of brininess.
Luxurious foods are, practically by definition, extremely expensive. Except for gravlax. For the price of a fresh piece of salmon, you can cure your own gravlax at home, then slice it and serve it as one of the most elegant hors d'oeuvres or light appetizers imaginable. In this recipe we cure it with sugar and salt, caraway, coriander, and dill, then serve it with a tangy mustard-dill sauce.
Indian-inspired ingredients make these Naan Nachos (or should I say Naan-chos?) anything but ordinary.
The Spanish are masters at packing RDS (Really Delicious Stuff) into cans. When I'm drinking a glass of sherry or a Rioja with my wife Adri, I could be content with a good loaf of bread, some excellent olive oil, and some RDS. This recipe—pimientos del piquillo rellenos de atún (that's Spanish for "peppers with some well-dressed tuna shoved inside'em")—requires two jars of RDS: piquillo peppers and oil-packed bonito tuna. But it still takes all of 15 minutes to put together.
Puffy tacos, a San Antonio specialty, are made from fresh masa that puffs and crisps in hot oil. The shells end up crisp outside and soft within, and full of robust corn flavor. They can be stuffed with your favorite variety of taco-night fillings—this recipe uses a flavorful ground beef mixture that's earthy, spicy, and slightly smoky.
New England scoop shops are some of the country's best, in part because they tend to specialize in dense, rice ice creams with little added air and a distinct pleasant chewiness. Now you can MacGyver a batch of your own.
Tired of the same old vegetarian stir fry? Buddha's Delight is just what you need. A celebratory mixture of multiple vegetables and protein sources (wheat gluten, bean-curd skin, bean-curd puffs, and more), noodles, and a flavorful sauce infused with mushrooms, it's a reminder that vegetarian stir-fries don't have to be the same old ho-hum dish every time.
This mezcal drink, made with bittersweet Aperol and fresh lemon, can go two ways: with Angostura bitters, it's spicy-earthy-cinnamony. Or try chocolate bitters, which play up the sweet and bitter orange flavors in the Aperol.
French madeleines, the delicious shell-like tea-cakes, are an impressive dessert that also happens to be very easy to make. They're often flavored with vanilla bean or citrus, such as lemon or orange, but in this recipe, the buttery flavor of the madeleines is paired with the slightly bitter taste of almond extract and a sweet apricot glaze. Vanilla is added for a touch of warmth, while the brown butter in the batter gives the madeleines a rich, complex flavor.
An ice cream for the most hardcore chocolate lover: The person who likes their chocolate dark, bittersweet, and fruity.
The pressure cooker makes short work of making tender chicken and an intensely flavored sauce—just add the ingredients, and turn it on, no searing or pre-cooking of any kind required. After that, assembling and baking these delicious red chile chicken enchiladas is a snap.
Juicy summer strawberries are combined with tart lime juice and bright mint in this sweet and sour effervescent vodka cocktail. It's light, not too sugary, and eminently day-drinkable.
Orange marmalade may be sweet, but it also offers an underlying bitterness reminiscent of burnt caramel. Lemon juice helps the citrus sing while honey mellows the whole thing out in this intensely flavorful vodka sour. It's the kind of versatile cocktail that's equally appropriate day or night, all year round.
Salty Dogs are great with gin, but we like to use vodka in this rendition—its more neutral flavor lets the interplay of bitter grapefruit and woodsy thyme take center stage. The cocktail's signature salt-coated rim gives the tart, herbal combo a welcome jolt.