This ginger-scallion sauce uses jarred pickled ginger (gari) in place of fresh for a brighter spin on the good-on-everything staple. Usually served in a twisted heap alongside a platter of sushi, gari is meant to cleanse the palate between bites of fish and rice. It’s that same refreshing quality that works so well in this … Read more
The benefit of a slow cooker is that it does almost all the work for you, so why not lean in? In this kid-friendly recipe, peanut butter (use the standard stuff, like Skippy or Jif, rather than a “natural” variety, for best results) thickens and flavors a simple sauce for delightfully tender boneless, skinless chicken … Read more
Becoming this lofty, flavorful crab cake sandwich is the ultimate dream for any young seafood puck. If you were a crispy Maryland-style crab cake, cradled between swooshes of Old Bay–spiked tartar sauce and squished cozily inside a toasted brioche bun, you’d be pretty happy too. Various styles of prepared crab meat are available refrigerated or … Read more
This spicy beef noodle soup recipe has a special skill you might not expect: It has the power to cool you down. Similar to iconic dishes like Vietnamese bún bò huế and bún riêu, which are frequently eaten on the hottest days of the year, the soup combines chile heat (in the form of a … Read more
We love quick-cooking, thin-cut boneless pork chops, but they can often skew dry. Not here. When marinated in a simple blend of Dijon mustard, honey, garlic, and ginger beer, the lean cut becomes remarkably tender and bursting with spicy-sweet flavor, all thanks to that latter ingredient. Though ginger beer may seem like an unexpected addition, … Read more
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
This take on a classic Sri Lankan curry is particularly unique due to its use of black pepper, which has a slow-building heat that creeps up on you. Black pepper doesn’t contain capsaicin, the substance responsible for chiles’ spiciness; instead it possesses a compound called piperine that gives it a warming intensity. (Peppercorns tend to … 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