The combination of coconut milk, sticky rice, and sweet ripe mango has been a popular Thai dessert for centuries. Stateside, people are more likely to order mango sticky rice (or khao niaow ma muang) from their favorite Thai restaurant, but it’s incredibly easy to make at home. The base ingredient is glutinous rice (often labeled … Read more
Beef and barley soup is a comfort food classic, but the amount of time it takes to transform tough cuts of beef into shreddy morsels makes it far from a weeknight affair. (Think: Three to four hours.) Enter: This quick, truly weeknight-friendly version of the winter staple that goes from pot to bowl in a … Read more
While a whole roast duck might seem like a special-occasion dish—something you’d serve for Christmas dinner or order in certain Chinese restaurants—it’s actually very simple to make. If you can prepare a Thanksgiving turkey (or even a roast chicken), you can cook a whole duck. In some ways, cooking duck is even easier than cooking … Read more
Wassail means different things to centuries of people. Used as a noun and verb, the word derives from waes hael, a 5th-century English toast meaning “good health,” or something apple farmers recited to encourage a bountiful spring harvest, depending on which historical account you believe. The term also pops up in Beowulf—and later in song … Read more
This green curry coconut cod features one of my favorite techniques for cooking a protein: poaching in a vibrant sauce, this time one made from curry paste, spinach, and coconut milk. It’s a gentle cooking method that keeps the fish tender and flaky, and it dirties just one skillet (plus a blender) in the process. … Read more
Few can resist the lure of tender, herby Greek lemon potatoes. Often cooked in the drippings of a roasting leg of lamb or whole chicken, Greek potatoes don’t require a big roast for big flavor. Here, the lemony side dish gets its punch from a bit of chicken stock, plus plenty of garlic, oregano, and … Read more
Step 1 Place a rack in middle of oven; preheat to 400°. Arrange 6–8 thin slices prosciutto on a parchment-lined baking sheet, overlapping by no more than ½” if needed, and bake until crisp, 7–9 minutes. Let cool. Step 2 Meanwhile, cook 2 lb. green beans, trimmed, in a medium pot of boiling generously salted … Read more
If you’re looking for a showstopping salad for your holiday table—or just something fresh and crunchy to tack on to a simple roast chicken dinner—stop scrolling! This moody-colored mix of cold-weather stalwarts, like radicchio, cabbage, red onion, and citrus, is equal parts juicy, fresh, and festive. Cara Cara, Valencia, or standard navel oranges will work … Read more
Whisking savory miso and creamy mayonnaise together creates a flavorful condiment you’ll use a few ways in this speedy sheet-pan dinner. First, with a bit of soy sauce mixed in, it acts as a coating for boneless chicken thighs, helping to both season the meat and promote caramelization as the chicken cooks. Then, with a … Read more
Step 1 Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others) from one 14- to 16-lb. turkey, neck and giblets (excluding liver) reserved for turkey giblet stock (if making). Pat turkey dry with paper towels. Step 2 Put oven rack in lower third of oven and preheat oven … Read more