Step 1 Place a rack in middle of oven; preheat to 350°. Bring 10 cups water to a boil in a kettle or medium saucepan and keep warm. Butter bottom and sides of springform pan with about half of ½ Tbsp. unsalted butter, room temperature. Line bottom of pan with a parchment paper round, then … 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
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
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
Pickle Dip belongs in the hallowed snack halls of French Onion Dip, Thick Ranch, and Mexicali Dip. To my mind, the best way to balance a decadent sauce is by slathering it on a mountain of fresh, crisp vegetables. Here the creamy base is contrasted with the acidity of the pickles and lemon, the heat … 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
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