Jam and Dijon mustard is an IYKYK kind of situation. While the duo may seem an unlikely pair, fated to meet only when stored next to each other in the fridge, they actually belong together as the building blocks of a delightfully tangy sauce. Consider this: You get sweetness and body from the jam and … Read more
Step 1 Place a rack in middle of oven; preheat to 400°. Cook 12 oz. wide egg noodles in large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes. Drain noodles; reserve pot. Step 2 Remove dark green parts from 1 bunch scallions and thinly slice; set aside. Thinly slice … Read more
It may not have occurred to the powers that be that February, the month when Valentine’s Day takes place, is a terrible time for strawberries. And yet they’re everywhere around the holiday, presumably because of their ruby color and heart-like shape. Unfortunately, biting into an overpriced chocolate-dipped berry that’s bright white on the inside is … Read more
We love canned beans as much as the next weeknight dinner warrior, but when beans are the main attraction (as in this lemon-scented white bean soup recipe), you can’t beat the depth of flavor you get by starting with dried. Use creamy cannellini beans, hearty navy beans (a.k.a. white kidney beans), or even big boi … Read more
“Keep it simple, Susan.” That’s the theory behind this fast and fantastic beef taco bowl recipe. Who’s Susan? We don’t know. But she needed a quick dinner, so now you benefit too. For ease, we rely on a trusty Tex-Mex seasoning packet to flavor the taco meat. Prefer homemade taco seasoning? More power to you. … Read more
The goal: Develop a recipe for gluten-free focaccia that rivals our wildly popular recipe for no-knead focaccia. Getting there was no easy task. Flour is a fairly small component in cakes and cookies relative to the other ingredients. But bread? Bread recipes hinge on gluten, which is formed by the reaction of (usually) wheat-based bread … Read more
Step 1 Toss 1½ lb. skinless, boneless chicken breasts, sliced on a diagonal ¼” thick, with 2 Tbsp. soy sauce and 1 Tbsp. mirin in a medium bowl. Sprinkle 1 Tbsp. cornstarch over; toss to coat. Step 2 Pulse white and pale green parts of 4 scallions, 6 garlic cloves, coarsely chopped, and one 2″ … Read more
Step 1 Pat 1½ lb. skirt steak, cut into 5″ pieces, dry, then prick all over on both sides with a paring knife. Step 2 Stir together ⅓ cup extra-virgin olive oil, 2 Tbsp. ground cumin, and 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a medium bowl; season with freshly ground … Read more
Step 1 Toss 1 lb. medium shrimp, peeled, deveined, with 2 Tbsp. Cajun seasoning in a small bowl to combine. Step 2 Pulse 1 medium red or green bell pepper, ribs and seeds removed, coarsely chopped, 1 medium onion, coarsely chopped, and 6 garlic cloves, coarsely chopped, in a food processor until combined but still … Read more
Step 1 Pat 3 lb. boneless pork shoulder (Boston butt), fat cap trimmed if needed, cut into 4 pieces, dry; season generously on all sides with kosher salt and freshly ground black pepper. Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook … Read more