What does it take to get grilled shrimp that are as tender and juicy as the most delicately poached shrimp? This method, that's what.
German potato salad and red cabbage are combined in this easy grilled recipe to make a warm slaw topping for tender bratwurst.
One of the world's great fried seafood dishes, jalea features a pile of mixed fried seafood including fish, shrimp, and calamari that's topped with a bright, refreshing, slightly spicy salad of lime-marinated red onion, tomato, and cilantro. This version is made with a beer batter that comes out incredibly light and crisp.
When I get out of New York City and actually have a chance to grill, I don't just want to cook the obvious stuff on the grill, I want to cook everything. Case in point: This grilled pork sandwich with a grilled plum chutney and miso-cabbage slaw. It's been held over the flames, from top to bottom.
Two classic dishes—Italian-style seafood salad and refreshing pasta salad— collide in this perfect summer dish, bright with lemon and olive oil. The secret is in the selection of pasta: Asian rice noodles deliver the perfect texture and flavor-absorbing powers to make every bite taste like pure seafood-salad bliss.
This simple and refreshing pasta salad is made with soba (buckwheat) noodles, raw cucumber, lightly cooked asparagus, and wakame seaweed. It's tossed in a lemon-soy vinaigrette with sesame oil, sesame seeds, and a hit of fresh ginger.
Pasta salad with raw tomatoes and basil is a common summertime dish. Here we give it a thoughtful upgrade by cooking the tomatoes just until bursting, so that they release their rich juices into a flavorful sauce that coats the pasta even when cooled. It's a new summertime must.
When the heat starts to climb, I try to use my oven as little as possible. One of my favorite chilled meals: hiyashi chuka, chilled ramen topped all sorts of goodies and tossed in a bright, simple dressing.
Most pasta salad is a crime against good taste, but not this one. Crispy chorizo, sautéed garlic, roasted piquillo peppers, and plenty of fresh parsley and lemon zest make a pasta salad that you'll actually want to eat...a lot.
Most cooks know what mirepoix, soffritto, and the Holy Trinity are...but kroueng? That's a little less likely. The answer is that it's a variety of aromatic flavor pastes used in Khmer cooking, such is in these delicious beef skewers that I learned from my Chinese-Cambodian mother-in-law. Here, I did my best to recreate the original flavor of her recipe using more readily available ingredients. The good news: She approves.
Inspired by beef momo seasoned with the tingly heat of Sichuan peppercorns, these burgers are spiked with a fragrant mixture of that spice, plus cumin, star anise, fennel, chili flakes, and brown sugar. A tangy chili mayo with plenty of fresh ginger and cucumber pickles round it out.
Pan-roasted chicken with pan sauce—like this one flavored with morel mushrooms and shallots and lemon—is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to finish. Throw a great simple mixed green salad on the side, and you've got yourself one of my all-time favorite meals.
Most of us have our grilling standbys. For some, it's burgers, for others it's ribs. For me, it's chicken wings, and in particular these spicy wings marinated with soy sauce, fish sauce, Shaoxing wine, and spices. Here's how to make them.
Travel around the world and you'll find a different kind of skewered, fire-roasted meat wherever you go. On the streets of Beijing, you'll spot these spicy lamb skewers coated in cumin and chili flakes. But there's no need to go to China just to have them—you can make them right in your own yard on the grill. Here's how.
Do you like dipping your bread into olive oil or using it to mop up the sauce on your plate? If so, then you need to know about testaroli, the Tuscan dish of crêpe-like pancakes that are treated like pasta and tossed with pesto sauce. Here's how to make them at home.
It's not entirely clear where Singapore noodles—the stir-fried curried rice noodles with shrimp, pork, and vegetables—come from, though it's unlikely Singapore is the source. Regardless, they're a stir-fry classic, and are easy to make at home. Here's what you need to know, from how to choose the right rice noodles to how to make the stir-fry work on a home burner.
In Italian, a pasticcio is a mess. In the case of polenta pasticciata, it's a glorious, wonderful, rib-sticking mess, made by layering soft polenta with lasagna-like fillings, then baking it until browned on top. Here, we fill it with a rich mushroom ragù, then drizzle a cheesy Parmesan cream all over it.
With warm weather comes an increase in barbecue consumption, though if I'm being honest, I'm even more of a fan of Mexican chorizo than I am of pulled pork. But why choose between the two? Instead, bring them together by braising pork shoulder with chorizo spices, then shredding it like pulled pork. The crowning glory: a coleslaw made with corn, mayo, and cotija cheese, just like elote, the Mexican street corn.
Fresh ricotta gnocchi may be the fastest fresh-pasta recipe I know. With a little practice, I've gotten it down to under ten minutes (8 minutes 53 seconds, to be precise). But the great part about this recipe is that it serves as a suitable base for a huge variety of sauces and flavors. For instance, last week a friend of mine brought over some delicious first-of-the-season fresh asparagus which we combined with prosciutto and an easy cream sauce to make a delicious impromptu (and fast!) meal on the spot.
Cucumbers might make you think of salads and pickles, but they're excellent as the main ingredient in stir fries as well. Exposed to the wok's intense heat, they become silky smooth with a juicy, meaty bite. In this easy recipe, they're paired with spicy ground pork.