This recipe is adapted from Naomi Duguid’s chicken salad in “Burma: Rivers of Flavor.” It incorporates shallots two ways, raw and fried, as well as the deeply savory oil used to fry them. Bright…
Small, sweet bell peppers (also called mini peppers) in shades of red, orange and green make attractive vessels for stuffing. Offer these to nibble with cocktails when you’re feeding a crowd, or serve them…
Here’s an incredibly easy one-pot vegan dish you can put together on a weeknight. For extra oomph, add more jalapeños and garlic, and don’t forget to season with salt and pepper as you go.…
Everyone loves calamari, but grilling is an easy, delicious alternative to frying. Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette —…
Here is a simple, easy preparation for salmon that allows wild-caught fish, especially, to shine. The foaming butter amplifies the richness of the flesh, while the jalapeños keep it in check, as soy sauce…
In this recipe for a Thai-inspired salad, made for an electric pressure cooker, crispy pork, flavored with fish sauce and lime, is paired with sweet and juicy pomelo and heady fried garlic chips. If…
North African shakshuka, eggs baked on a vegetable stew, is popular throughout the Middle East and has become a brunch staple in New York. Traditionally, it’s a tomato-based mixture, reflecting the Mediterranean market. But…
So while the rest of the country had hamburgers, potato salad, and red white and blue angel food cake, we had a fiesta. The menu consisted of hibiscus margaritas; jicama, melon, and pineapple…
Anyway, in addition to being a source of personal inspiration for yours truly, Ming Tsai has created some truly exceptional recipes. Like, truly. Everything I’ve ever made of his is bursting with…
Mixing diced jalapeños into a classic brown butter makes for a delightfully bright accompaniment for steamed clams or lobster. The mixture can be used on corn bread to great effect as well. You can…
The Drinks: As we get into the sticky-hot heat of August, refreshing, thirst quenching drinks are just about the best thing in the world. While I was tempted by the boozy milkshakes and sweet…
Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and…
