This gingery chicken stir-fry was born from my persistent craving for Chinese takeout—and from my digestive issues. You might ask why I’d want to strip a dish of all the aromatic flavor that alliums (like onion and garlic) can bring. Younger me would’ve asked the same question. But these days, my body has a tough … Read more
One hot summer evening, my friend Jason and I decided to stay in the AC and watch Werner Herzog’s documentary about the internet. I had gone to the Japanese grocery store earlier that day and had bought ume shiso salt (a salty, tangy, sour-tart MSG sprinkle made from shiso and plum), and he brought over … Read more
Step 1 Cut the ends of 1 small, ripe cantaloupe so it has two flat surfaces. While it’s on one of its flat surfaces, cut the rind off the melon, trying to lose as little flesh as possible. Cut the melon in half, scoop out the seeds. Cut in half again, and thinly slice. Step … Read more
I like to say ladoo are the “OG lactation cookie.” Many variations can be found across the postpartum food traditions of South Asia and its diaspora: fenugreek ladoo, ginger ladoo, gond (edible gum) ladoo. The herbs, seeds, and fruits in these sweet treats are considered to have nutritive, healing, and lactation-inducing properties. Old wives’ tale? … Read more
When two of the best comfort foods on earth love each other very much, the result is this spicy, funky, cheesy, one-pot dinner. (Thank you to my husband for the inspired idea.) Mapo tofu–ifying the meaty base for Midwestern chili mac—as the name suggests, a cozy blend of chili and elbow macaroni—adds tons of savory … Read more
If a brownie and a cheesecake had a baby, it’d be these cream-cheese-stuffed brownie cookies. A combination of melted chocolate and Dutch-process cocoa powder gives the cookie dough a deeply fudgy texture. Bite in to reveal a soft core of sweetened cream cheese filling. Err on the side of underbaking the cookies. They’ll continue to … Read more
“I learned this recipe from my mother,” says Silver Iocovozzi, chef at Neng Jr.’s in Asheville, North Carolina. Large shell-on shrimp cook quickly (but gently thanks to the shell that prevents them from getting tough or rubbery) in a bath of Old Bay, butter, and a bit of celery for color and fresh crunch. “It’s … Read more
Every simple stir-fry needs a hero ingredient to make it shine. In this speedy recipe, it’s a crispy coconut and garlic topping you’ll want to eat by the spoonful. Straining the oil from the toasted, crunchy mixture does double duty: It keeps the topping from going soggy as it cools, and it allows you to … Read more
These saucy shrimp borrow from the earthy, spicy flavors of a Mexican mole to create a one-pan recipe that comes together in just 30 minutes. To mimic the complex flavor of a slow-cooked sauce, tomato paste gets caramelized with cocoa powder, smoked paprika, chili powder, and cayenne, creating a smoky, savory base. Throwing the shrimp … Read more
“Black garlic can make nearly anything taste good,” says Silver Iocovozzi, chef at Neng Jr.’s in Asheville, North Carolina. Made by aging regular garlic in a warm environment for a few weeks, the resulting cloves are jammy in texture, jet-black, and slightly sweet, with a deep, almost mushroom-like flavor. Locate black garlic at some specialty … Read more