Step 1 Place racks in middle and upper third of oven; preheat to 425°. Place half of a loaf sourdough bread (about 10 oz.), torn into 2″ pieces, on a large rimmed baking sheet and drizzle with ¼ cup extra-virgin olive oil; season with kosher salt. Toss until bread is coated and has absorbed all … Read more
Perfect for picnics, potlucks, or those hot nights when you simply cannot fathom turning on the oven, this corn and pasta salad recipe tastes like summer in a bowl. Fresh corn and in-season tomatoes and basil make it sing, though you can substitute defrosted frozen corn in a pinch. The easiest way to cut corn … Read more
Step 1 Cook 12 oz. linguine in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Step 2 Meanwhile, heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add ½ cup panko, season with kosher salt, and cook, stirring often, until golden … Read more
Step 1 Place a rack in middle of oven; preheat to 400°. Toss 1 lb. skinless, boneless chicken breasts (about 2 medium) with 1 Tbsp. green curry paste, 1 Tbsp. vegetable oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt on a large rimmed baking sheet until evenly coated. Bake until chicken … Read more
Step 1 Preheat the oven to 375°. Step 2 Pat dry one 4-lb. chicken, cut into 8 pieces with a paper towel and season them all over with 1 tsp. kosher salt and ½ tsp. freshly ground pepper. Step 3 In a 12″ ovenproof skillet, heat 2 Tbsp. extra virgin olive oil over medium heat. … Read more
When I looked for collaborators for Anything’s Pastable, I wanted to work with people who would be comfortable bringing together elements of different cuisines. When I came across Irene Yoo’s recipe for kimchi carbonara, I knew she’d be perfect. Irene grew up in Southern California, spending childhood summers in Seoul. She ate a lot of … Read more
Stew ¼ cup extra-virgin olive oil 1 Tbsp. herbes de Provence 1 tsp. crushed red pepper flakes 6 oil-packed anchovy fillets 2 medium onions, finely chopped 2 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced into half-moons 6 celery stalks, sliced crosswise ½” thick 6 garlic cloves, finely chopped Kosher salt, … Read more
Author Melissa Broder’s late father, Bob, was an ardent fan of purple cabbage. Like an “eat a wedge of it with blue cheese dressing” sort of fan. Originally inspired by a recipe from The Frog Commissary Cookbook, this crunchy chicken and cabbage salad quickly became Bob’s calling card, as Melissa tells it. It was the … Read more
When it comes to the most incredible Cantonese roast pork, the fact of the matter is that there really are no secrets. Fresh, local pork is butchered, seasoned with little more than salt and sugar, hung to marinate, pricked, and then roasted whole, often at one but sometimes two temperatures. From one perspective, the process … Read more
A signature of Japanese street food, specifically of Osaka, okonomiyaki is a savory pancake known for its custardy interior and a bevy of finishing touches. While the traditional recipe features grated mountain yam (nagaimo or yamaimo) to nail the dish’s characteristically soft texture, this version approximates the results with a pantry-forward batter and a few … Read more