Explore by Tags

Entries tagged with 'edamame'

Edamame and Radish Risotto From 'Vibrant Food'

Serious Eats Maggie Mariolis Post a comment

I'm a sucker for the bright intensity of the humble and accessible radish, which makes a hot pink appearance in the Spring Roots section of Kimberley Hasselbrink's new cookbook, Vibrant Food. After a stint in a hot pan with butter, their peppery bite is slightly mellowed, but the remaining juicy crunch, vivid color, and distinctive pungency offsets the simple, creamy risotto. More

Miso-Charred Mushrooms and Black Rice Salad

Serious Eats Kerry Saretsky Post a comment

Getting healthy in January with simple, scrumptious black rice salad, full of edamame, cabbage, and sesame-soy dressing, crowned with white miso-charred Portobello mushrooms. More

Asian Celery, Fennel, and Edamame Salad with Candied Lemon, from 'Flour, Too'

Serious Eats Kate Williams Post a comment

This salad comes from Myers+Chang, her southeast Asian diner co-owned with husband Christopher Myers. Still, the salad's bright dressing and playful mix of vegetables feels right at home with the bakery's staples. It's an easy dish to throw together (once you've candied the lemon to make the dressing, of course), and is pretty enough for a first course at a dinner party. More

Crispy Salmon with Jasmine Tea Rice and Wasabi Edamame

Serious Eats Kerry Saretsky Post a comment

Rice cooked in jasmine green tea (a neat trick!) and topped with crispy, crunchy salmon and warm wasabi-edamame salad. All ready in 15 minutes. More

Ripe's Toasted Nori Edamame with Garlic-ChileOil

Serious Eats Caroline Russock Post a comment

[Photograph: Paulette Phlipot] Steamed and sprinkled with a bit of salt, edamame is great for snacking on its own. But it wasn't until we tried Toasted Nori Edamame with Garlic-Chile Oil from Cheryl Sternman Rule's Ripe did we realize its... More

Andrea Nguyen's Silken Tofu and Edamame Soup

Serious Eats Caroline Russock Post a comment

A duo of soy beans makes this Silken Tofu and Edamame Soup a truly lovely and very telling dish, one that encompasses the multifaceted beauty of the soy bean. Adapted from Asian Tofu by Andrea Nguyen, this mild, pea green Japanese soup can be enjoyed warm, chilled or at room temperature. It's all about the subtly of the edamame purée and creamy silken tofu. More

Vegan: Japanese Simmered Daikon with Bok Choy and Edamame

Serious Eats J. Kenji López-Alt 4 comments

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab... More

Guacamole with Edamame and Sesame

Serious Eats J. Kenji López-Alt Post a comment

Lost of bright greenery is incorporated into this East meets Wild West elaboration on our basic recipe. Soy sauce and sesame amp up the umami factor while shiso leaf provides an herbal note. More

Serious Salads: Chickpeas, Corn and Red Peppers with Honey-Lime Vinaigrette

Serious Eats Jennifer Segal 1 comment

Fall's just around the corner. How about a last hurrah summer salad? This one features fresh sweet corn, crisp red bell peppers and buttery-textured chickpeas in a honey-lime vinaigrette scented with cumin. More

Cook the Book: Edamame Hummus

Serious Eats Caroline Russock 20 comments

I was expecting tasty but not mind-blowing, but after whipping a batch of this leaf-green hummus in the food processor, I don't really see much chickpea-based hummus in my future—it was just that good. The edamame has a simple sweetness that plays down the earthy qualities of the roasted garlic and tahini. While chickpea hummus has a tendency to be heavy and pasty, this version is light with a fantastic green freshness. Its versatile flavors work equally well as a sandwich spread or condiment on its own. More

Cook the Book: Miso Tofu Nuggets with Edamame

Serious Eats Caroline Russock 4 comments

These Miso Tofu Nuggets with Edamame are perfect bento material—crisp on the outside and creamy on the inside croquettes of tofu mixed with big, umami flavors. The tofu is whipped together with ginger, miso, sesame oil, scallions, and edamame, forming a salty, custardy batter that's dipped in cornstarch then shallow-fried. More

Sweet Summer Corn and Edamame Salad with Walnut-Miso Dressing

Serious Eats Caroline Russock 3 comments

The following recipe is from the April 15 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Although is isn't quite corn season, I couldn't resist posting this recipe for a corn and... More

Eat for Eight Bucks: Dumplings Two Ways, with Freestyle Dipping Sauce

Serious Eats Michele Humes 24 comments

Sometimes I'll stick with a more traditional filling of pork and napa cabbage or I'll do a meatless version with edamame, kale, and cilantro. Either way, I'm well within budget at just under $7. More

Healthy & Delicious: Couscous with Chickpeas, Tomato, and Edamame

Serious Eats Kristen Swensson Sturt 7 comments

I conducted an informal survey on my blog last week, asking readers what kind of inexpensive, healthy recipes they’d like to see more of in the future. Overwhelmingly, they asked for easy main dishes that make good leftovers/office lunches. Convenience... More

More Posts