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 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
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
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
A sheet-pan dinner is easy to make, and can be just as comforting as its more involved, multi-pot-and-pan counterparts. Case in point: These glossy, sticky-sweet apricot chicken legs roasted alongside carrots and a red onion. They make for a quick, stress-free dinner that hits all the marks. The secret to making it fuss-free all comes … Read more
Here is a soup high on comfort and low on effort, taking cues from classic Chinese egg drop soup, Korean manduguk dumpling soup, and even Italian stracciatella egg soup. It all comes together shockingly fast (no really, not much longer than it would take you to prepare instant ramen!). Give it up for your grocery … Read more
When Koreans drink, we always need a hearty anju, or drinking food, to pair with our alcohol. Enter this one-pot stunner known as kong-bul. The dish’s portmanteau of a name reflects Koreans’ propensity for shortening phrases—in this case, kongnamul (soybean sprouts) and bulgogi (here referencing thinly sliced beef, as opposed to the popular barbecue). And … Read more
Step 1 Gently mix 2 large eggs, 1 lb. ground beef, ½ cup plain fine dried breadcrumbs, 3 garlic cloves, finely chopped, 2 oz. Parmesan, finely grated (about ½ cup), ⅓ cup finely chopped parsley, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined. Working one at … Read more
This simple chicken yakisoba recipe combines the savory flavors of stir-fried noodles with bite-size pieces of soy-soaked chicken thighs for a satisfying dinner you can pull off any weeknight. A classic Japanese noodle dish, yakisoba (literally “fried noodles”) is made with wheat-based egg noodles that are stir-fried and slicked in a savory-sweet yakisoba sauce, often … Read more