Despite being a staple at Cantonese barbecue restaurants, soy sauce chicken isn’t barbecued. Rather, it’s braised whole, in a fragrant stock of soy sauce and aromatics until gently cooked through, after which it’s rested, chopped, and served with ginger-scallion sauce. Though I use the word braise here, the Western convention of braising does not exactly … Read more
I don’t doubt that the mere suggestion of microwaving fish is enough to make the hairs on the back of the internet’s collective neck stand up in culinary protest. First and foremost: This recipe doesn’t stink up the microwave. The fish is wrapped in microwave-safe plastic wrap. (Use a high-sided plate so the wrap doesn’t … Read more
The story goes that typhoon shelter dishes were first created on fishing boats housed in Hong Kong’s Causeway Bay Typhoon Shelter. Most commonly made with freshly caught crab, these punchy stir-fries were served by boat dwellers entertaining customers who’d come to eat and drink on the fishing boats anchored in the cove. At their peak … Read more
Step 1 Place a rack in middle of oven and preheat to 350°. Heat ⅓ cup extra-virgin olive oil in a large Dutch oven or other heavy ovenproof pot over medium. Add 12 garlic cloves, thinly sliced, and cook, stirring often, until softened and fragrant, 2–3 minutes. Add one 14-oz. jar pitted green olives, drained, … Read more
Step 1 Wrap one 10-oz. package frozen chopped spinach, thawed, in a clean kitchen towel and twist and squeeze towel tightly over the sink to expel as much liquid as possible. Step 2 Melt 2 Tbsp. unsalted butter in a medium Dutch oven or other heavy pot over medium-high heat. Add spinach and ½ cup … Read more
This feel-good dinner makes the most of your time. Because you’re busy. You don’t have all day. I hear you. That’s where multitasking comes in: While hunks of Halloumi cheese and pita shards toast in the oven, you’ll slice up juicy citrus (snag blood oranges if you can for their vibrant hue), kicky shallot, kickier … Read more
Jam and Dijon mustard is an IYKYK kind of situation. While the duo may seem an unlikely pair, fated to meet only when stored next to each other in the fridge, they actually belong together as the building blocks of a delightfully tangy sauce. Consider this: You get sweetness and body from the jam and … Read more
This is a vegetable dish so spectacular, it would be a shame to call it a side. Squash is generously seasoned with berbere, then baked until golden and tender. Serve these wedges over tangy yogurt, then top it all off with brown butter peanuts with a jolt of lime juice. Add a loaf of bread … Read more
Step 1 Place a rack in middle of oven; preheat to 400°. Cook 12 oz. wide egg noodles in large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes. Drain noodles; reserve pot. Step 2 Remove dark green parts from 1 bunch scallions and thinly slice; set aside. Thinly slice … Read more
We love canned beans as much as the next weeknight dinner warrior, but when beans are the main attraction (as in this lemon-scented white bean soup recipe), you can’t beat the depth of flavor you get by starting with dried. Use creamy cannellini beans, hearty navy beans (a.k.a. white kidney beans), or even big boi … Read more