Sweet vermouth is a cheat code for quick sangria. This cocktail staple is a ready-made combination of the classic Spanish pitcher drink’s principle ingredients—wine, spirits, and sugar—and it has already been infused with deep, complex flavor by the pros. All you need is to pour it in a pitcher and add a squeeze of fresh … Read more
Step 1 Partially fill a large bowl with cool water, add a handful of kosher salt, and swish with your hand to dissolve. Add 3 lb. small clams, preferably littleneck (about 30), scrubbed; let sit 15 minutes to expel any grit. Carefully drain and rinse. Repeat with a fresh bowl of cool water and salt. … Read more
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I think we can all agree that the world is a better place with creamy salads. Imagine a universe without egg salad sandwiches. How dreary. Egg salad may have its detractors (smelly! mushy!), but fans know the unique comfort of that first bite—smooth dressing, slightly bouncy egg whites, velvety yolks, and maybe a little crunch … Read more
Don’t let the grocery store fool you—asparagus has a season (and it’s not the middle of August). Spring is prime time for these green stalks, when they’re at their bright, perky, taut-skinned best. If you’re grilling, roasting, or steaming asparagus, or otherwise planning to serve them whole, look for thick spears. The ratio of fiber … Read more
This zesty pasta relies on what’s perhaps an unexpected pantry staple to do all the heavy lifting: an entire jar of peperoncini. Yes, the very same jarred peppers that are tossed into salads or served with a slice of pizza can make an incredible weeknight meal without the need for many other ingredients. This is … Read more
This homemade raspberry jam recipe has no lemon juice, pectin, or other add-ins, just the berries and sugar. Adding pectin “necessitates more sugar,” says Eleanor Topp, author of The Complete Book of Year-Round Small-Batch Preserving. And using more sugar “dilutes the natural flavor of the fruit.” She also notes that while not adding pectin requires … Read more
For my birthday last year, deputy food editor Hana Asbrink made a large pot of rosé tteokbokki, a cream-drunk version of the popular Korean rice cakes. Hana’s skillet was crowded with cylindrical rice cakes, pinkie-size hot dogs, and hard-boiled eggs. I squealed. I packed some deli containers to bring home, promising Hana I’d share it … Read more
You probably have everything needed to make this Dutch baby recipe on hand right now. A cross between a fluffy oversized pancake and an eggy crepe, the large-format breakfast favorite is believed to derive from the German pancake pfannkuchen. According to legend, an American restaurateur mistook the word “Deutsch” for “Dutch,” and a misleading moniker … Read more
Step 1 Whisk 2 cups buttermilk, 1½ tsp. smoked paprika, ¼ tsp. cayenne pepper, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. garlic powder in a shallow bowl; season with freshly ground black pepper. Add four 4–6-oz. catfish fillets, patted dry, to marinade and turn to coat. Let sit at … Read more
Sulguk literally translates to “alcohol soup” and is one of many types of haejangguk, or Korean hangover stews. Usually a hearty soup brimming with vegetables and meat and served with rice, haejangguk is meant to chase away your hangover by loading your body with ingredients that soothe any upset stomach and help sweat out the … Read more