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
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
These grilled chicken skewers are flavorful, spicy, and full of citrusy pep, all without having to juice a lemon. The secret ingredient? Sprite. I took a note from chicken inasal, a Filipino barbecued chicken dish, and marinated the chicken breasts in the lemon-lime soda along with fish sauce, garlic, and Thai chili sauce to tenderize … Read more
Marinating steak in Coca-Cola is a pro grilling move practiced by experienced cooks, including Korean grill masters, who rely on the soda to give bulgogi and kalbi an extra pop, and my own Midwestern mom. Soda’s unique blend of high acidity and sugar both tenderizes the meat and speeds up caramelization on the grill for … 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
Step 1 Drain one 16-oz. jar Napa cabbage kimchi in a mesh sieve set over a small bowl. Squeeze as much brine out of kimchi as possible. Measure out ½ cup brine (it’s okay if you have less) and set aside; discard any excess. Coarsely chop half of kimchi; finely chop remaining kimchi. Set aside … 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
.jpg?w=1280&resize=1280,720)
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