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
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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
What constitutes a picnic salad, exactly? It’s a simple dish built to be packed up into a reusable container, toted to the park, and shared. A picnic salad is no worse for being eaten in direct sunlight—though it also excels straight from the fridge, making it an ideal make-ahead work lunch option. It’s zippy and … Read more
There is literally nothing better than a big bowl of golden chicken soup. It cures everything and is a universally comforting dish. I gave birth to my oldest in the spring, during Passover, so I lived off of chicken soup. It was something I looked forward to daily, giving me the nourishment and comfort I … Read more
In Trentino–Alto Adige, mushrooms are cultivated and foraged. The mushrooms found throughout the region have been revered since ancient times and referred to by the ancient Romans as the food of the gods. Found both in cultivation caves and out in the woods growing wild, the bounty lends itself to various uses. Simple buttons, trumpets, … Read more
For my birthday last year, deputy food editor Hana Asbrink made a large pot of rosé tteokbokki, a cream-drunk version of the popular Korean rice cakes. Hana’s skillet was crowded with cylindrical rice cakes, pinkie-size hot dogs, and hard-boiled eggs. I squealed. I packed some deli containers to bring home, promising Hana I’d share it … Read more
You probably have everything needed to make this Dutch baby recipe on hand right now. A cross between a fluffy oversized pancake and an eggy crepe, the large-format breakfast favorite is believed to derive from the German pancake pfannkuchen. According to legend, an American restaurateur mistook the word “Deutsch” for “Dutch,” and a misleading moniker … Read more
Step 1 Pat 2 large skinless, boneless chicken breasts (about 1½ lb.) dry with paper towels. Season with kosher salt on both sides. Set aside. Step 2 Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven over medium-high. Cook 10 oz. mixed mushrooms, trimmed if needed, torn into bite-size pieces, stirring occasionally, until … Read more
When Koreans drink, we always need a hearty anju, or drinking food, to pair with our alcohol. Enter this one-pot stunner known as kong-bul. The dish’s portmanteau of a name reflects Koreans’ propensity for shortening phrases—in this case, kongnamul (soybean sprouts) and bulgogi (here referencing thinly sliced beef, as opposed to the popular barbecue). And … Read more