This ginger-scallion sauce uses jarred pickled ginger (gari) in place of fresh for a brighter spin on the good-on-everything staple. Usually served in a twisted heap alongside a platter of sushi, gari is meant to cleanse the palate between bites of fish and rice. It’s that same refreshing quality that works so well in this … 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
These cheesy vegetarian enchiladas offer all of the saucy goodness of the comfort food classic with minimal fuss. Chopped veggies, black beans, and aromatics all cook in one pot, then get mashed for a meaty texture before the enchilada filling is rolled into tortillas with a sprinkling of spicy pepper Jack cheese. But there’s no … 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
Angel food cake with chocolate frosting is a dreamy dessert that requires a delicate touch. If you’re starting with store-bought cake, make sure it’s fresh and springs back when you (gently) touch it. Our go-to angel food cake recipe gets its ethereal texture from cream of tartar and finely milled cake flour, which forms less … Read more
The Rusty Nail has nearly a century of history under its belt; and yet in recent years it’s been overshadowed by resurgent classic cocktails like the Manhattan, Sazerac, and old-fashioned. Thankfully, there’s room for all at the whiskey bar. The origin of the Rusty Nail is hazy, but some believe it was invented in the … Read more
Don’t let the grocery store fool you—asparagus has a season (and it’s not the middle of August). Spring is prime time for these green stalks, when they’re at their bright, perky, taut-skinned best. If you’re grilling, roasting, or steaming asparagus, or otherwise planning to serve them whole, look for thick spears. The ratio of fiber … Read more
The sun is out, the birds are singing, and there’s a sweet scent in the air. Strawberry season is officially upon us, which means that these strawberry muffins should be at the top of your to-bake list, right along with the requisite strawberry shortcake. Showcasing spring’s finest jewels, these muffins are chock-full of strawberry flavor … Read more
This zesty pasta relies on what’s perhaps an unexpected pantry staple to do all the heavy lifting: an entire jar of peperoncini. Yes, the very same jarred peppers that are tossed into salads or served with a slice of pizza can make an incredible weeknight meal without the need for many other ingredients. This is … Read more
An easy dessert or afternoon snack, this lemon pound cake recipe gets its pillowy crumb from cake flour and six whole eggs. Don’t swap in all-purpose flour here; its higher protein content produces more gluten that would result in a cake noticeably denser and less fluffy. You can, however, make a decent cake flour substitute … Read more