This simple quick pickle recipe is made by soaking snap peas in a hot brine made from rice vinegar, water, sugar, and salt and infused with fresh mint and fennel seeds.
This simple quick pickle recipe is made by soaking asparagus in a hot brine made from white wine vinegar, water, sugar, and salt, that's been infused with the French flavors of tarragon, and shallot.
This simple quick pickle recipe is made by soaking rhubarb in a hot brine made from red wine vinegar, water, light brown sugar, and salt and infused with fresh lemongrass, ginger, and spices.
The first time I tried farinata, the baked chickpea pancake from Italy, it was dry as particleboard. The second and third times were just as bad. Only after I'd dismissed it as an inexplicably terrible product of the Italian kitchen did I finally taste the real thing, and then I understood why people loved it so much. Savory, custardy, and simple in the best possible way, it's also dead easy to make at home. 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.
Morel mushrooms are great as a side dish for, say, roasted chicken or in your omelet, but true lovers of these spring treats know that they're best in more concentrated doses. It doesn't get much better than a buttery open-faced morel mushroom sandwich like this one.
Blanched and peeled fava beans that are roughly chopped and served on top of a goat cheese tartine with Marcona almonds and a few sprigs of chervil: This is the kind of toast you eat all by yourself while hiding in the kitchen so that nobody can steal a bite.
Fresh blanched asparagus and mint pair with creamy ricotta cheese on this simple spring open-faced sandwich. The key is to get the best ingredients and treat them as simply as possible.
This deep-fried hors d'oeuvre is part caprese salad, part mozzarella stick, and completely welcome at any get-together.
Morels are one of the most delicious signs of spring, and with just a little work, they're incredibly easy to prepare and cook. Here are the basic steps to get them ready for the frying pan, and then what to do to make them as delicious as possible.
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.
This deeply flavorful sauce, made from both fresh and dry mushrooms, tomatoes, white wine, and aromatic vegetables, is so hearty, you won't believe it contains no meat. It's delicious on pasta or polenta.
Only about one out of ten of the small green peppers from the Spanish municipality of Padrón are wildly hot, while the rest are as mild as a green bell pepper. The exciting part is that it's pretty much impossible to tell them apart until you actually get them one your mouth. It's what makes eating them so damn exciting, though I gotta admit: I love their flavor so much that I'd be perfectly content knocking back a bowl without the added adrenaline of a game of capsicum roulette.
There are a lot of rules people say you need to follow to make polenta, like using a wooden spoon, stirring in only one direction, adding the polenta to boiling water, and stirring constantly. Forget those. What's really important is using the right ratio of liquid to cornmeal and cooking the polenta long enough for the cornmeal to properly hydrate and cook.
Potatoes deserve more than to just be a boring side dish. They've got serious star power, and these Cajun-spiced baby potatoes—first boiled until creamy, then crisped in a skillet, and finally topped with a cooling buttermilk-herb dressing—prove it.
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.
Ultra-crunchy onion rings and melty mozzarella sticks combine to make a bar food mash-up that's out of this world. No fussing with hot oil necessary—these are baked, not fried!
Making huevos rancheros—rancher's-style eggs—is an inherently impromptu and simple affair at home. Briefly fry some corn tortillas to soften them, add a couple of crisply fried, runny-yolked eggs, and ladle on plenty of salsa. That's it. Everything else is just window-dressing. It's easy for me to think of huevos rancheros as a dish so darn casual that it doesn't even need a recipe. But then I wouldn't be doing my job, now would I? My goal was to come up with a recipe for huevos rancheros with a smoky and wickedly spicy tomato and red chili salsa that requires nothing more than basic supermarket pantry staples. And I wanted it all in under half an hour, because who has time to wait for breakfast?
Normally I'm all about innovation and deep digging and hardcore testing here at The Food Lab. But this time I'm starting with a dish so iconic, so incredible, so damn-near-flawless in its original form that the best I can possibly hope to do is tweak it just a bit to suit my very particular personal tastes. I'm talking about the ricotta gnudi at The Spotted Pig, April Bloomfield's West Village gastropub. Thin, thin pasta surrounds a core of creamy, explosive sheep's milk ricotta all served in a brown butter and sage sauce. And the good news is that my favorite dish isn't even that hard to make.
Deep-fried artichokes may be one of the best examples of the Roman-Jewish mastery of deep frying techniques. Shatteringly crisp outside, tender within, and as pop-able as potato chips, this is the way we all should usher in spring.