Step 1 Place a rack in upper third of oven; heat broiler. Heat 3 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium-high. Add 1 cup panko and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring often, until panko is golden brown and crisp, about 3 minutes. Transfer to … Read more
These saucy shrimp borrow from the earthy, spicy flavors of a Mexican mole to create a one-pan recipe that comes together in just 30 minutes. To mimic the complex flavor of a slow-cooked sauce, tomato paste gets caramelized with cocoa powder, smoked paprika, chili powder, and cayenne, creating a smoky, savory base. Throwing the shrimp … Read more
When fresh basil abounds and you can get a bouquet the size of your head from the farmers market (a.k.a. The Most Wonderful Time of the Year), this basil fried rice recipe should be in your weekly rotation. You can use any variety, including vibrantly hued Thai basil leaves with purple stems, fragrant green Italian … Read more
Long hot peppers, in season from late summer through early fall, are worth seeking out at the farmers market for their bright green color and earthy heat. These mildly spicy Italian long hot peppers make a great sweet-and-sour toast topper or sandwich stuffer, but the way we love them most is dragged through a nutty, … Read more
These salty-spicy party nuts from chef Sam Fore are the ideal snack to put out during any get-together. Made entirely on the stovetop in just one pot, they can be whipped up right before guests arrive or prepared days in advance for a head start. The key method here is frying: first the fresh curry … Read more
This deeply savory, easy beef stir-fry recipe is your glossy, saucy excuse to head to the farmers market for high-season peppers. (Yes. Fresh peppers have a season.) We love the piquant heat finger hot peppers or cayenne chiles bring to this weeknight dinner, but if you’re averse, feel free to swap in sweet red bell … Read more
Where there’s American coastline, there’s a regional seafood boil: the clam bakes of New England, the crab boils of Maryland, the whitefish boils of the Great Lakes, the crawfish boils of Louisiana…we could go on. Most iterations comprise fresh shellfish and hearty veg, spiced with proprietary seasonings in a festive, crowd-ready, one-pot feast. This particular … 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
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
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