Step 1 Heat 3 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium. Add 1 tsp. cumin seeds; cook, stirring often, until fragrant and seeds begin to pop, about 2 minutes. Add ½ medium red onion, finely chopped, 1 serrano chile, finely chopped, one 1″ piece ginger, peeled, finely chopped, … Read more
Step 1 Place a rack in middle of oven; preheat to 400°. Grease a rimmed baking sheet with extra-virgin olive oil. Place one 14-oz. package extra-firm tofu, drained, patted dry, in a large mixing bowl. Using your hands, squish into a coarse meal (it should be the consistency of ground meat). Add 1 large egg, … 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
Pasta is an evergreen comfort; it has no season. But during the dog days of summer, the last thing you want is to be sweating over a long-simmering pot of Bolognese. This no-cook cherry tomato sauce delivers bold flavor without the high heat. Salt and acid are all you need to break down and brighten … Read more
Step 1 Place racks in upper and lower thirds of oven; preheat to 425°. Place 4 red or yellow bell peppers, ribs and seeds removed, cut into 1″-thick strips, on a rimmed baking sheet; drizzle 2 Tbsp. extra-virgin olive oil and 2 Tbsp. sherry vinegar or red wine vinegar over; season with kosher salt. Toss … Read more
These easy vegan tacos from our Feel Good Food Plan are startlingly satisfying, all thanks to one underrated ingredient—soy curls. Elusive in stores but available online (with thousands of glowing reviews), this plant-based protein is made solely from soybeans, just like tofu. But unlike tofu, which is perishable, soy curls are shelf-stable. That means you … Read more
Step 1 Partially fill a large bowl with cool water, add a handful of kosher salt, and swish with your hand to dissolve. Add 3 lb. small clams, preferably littleneck (about 30), scrubbed; let sit 15 minutes to expel any grit. Carefully drain and rinse. Repeat with a fresh bowl of cool water and salt. … 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
Becoming this lofty, flavorful crab cake sandwich is the ultimate dream for any young seafood puck. If you were a crispy Maryland-style crab cake, cradled between swooshes of Old Bay–spiked tartar sauce and squished cozily inside a toasted brioche bun, you’d be pretty happy too. Various styles of prepared crab meat are available refrigerated or … 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