Beets get the full luxe treatment here. First, they’re roasted, then torn into chunks and cooked in a sticky maple-Dijon-balsamic glaze until lightly charred. The craggy crevices of the torn beets allow them to absorb all the flavors of the tangy glaze, which mellows some of their natural sweet earthiness. The char brings a subtle … 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
“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
“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
For dinner, senior commerce writer Emily Farris really only wants one thing: salad. Recently free from an 11-year marriage and the heavy meals it was filled with, Farris is rebuilding her life, starting with this cruciferous bowl of crunchy goodness, greens, and beans. This crunchy salad is built around a base of marinated canned beans … Read more
Lemon and tomatoes? They’re actually a match made in heaven—particularly when the lemons are of the salty, funky, a little bit floral preserved variety. Finely chopped, they add their savory notes to a simple tomato sauce that you can cook your chicken breasts in directly. The result is a foolproof, weeknight-friendly recipe you’ll make all … Read more
Cocoa powder and Old Bay seasoning combine to create a spice mix that turns nearly black when cooked yet tastes complex and anything but burnt. If using Creole seasoning instead of Old Bay, look for a blend like Tony Chachere’s or Zatarain’s that contains salt. But if yours doesn’t, add ½ tsp. Diamond Crystal or … Read more