Every simple stir-fry needs a hero ingredient to make it shine. In this speedy recipe, it’s a crispy coconut and garlic topping you’ll want to eat by the spoonful. Straining the oil from the toasted, crunchy mixture does double duty: It keeps the topping from going soggy as it cools, and it allows you to … Read more
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
These Middle Eastern meat-stuffed pitas get their earthy, spiced flavor from a scoop of baharat, a blend typically composed of cumin, allspice, black pepper, with further additions depending on the blend (baharat means “spices” in Arabic, so the components change from mix from mix). Finely chopped shallots add bulk to the ground beef and ensure … Read more
Welcome to Jesse Fixes Dinner, a series in which food editor Jesse Szewczyk shares his best tricks for effortless weeknight cooking. As many people are reliving the ’90s and 2000s via their closets (black chokers, bucket hats, scrunchies), I’m turning to my pantry instead. Of course there are some ingredients I’m happy to leave in … Read more
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