Take that package of instant ramen and throw away the soup flavoring (or stash it for another day). Instead, boil the noodles like pasta. Serves 2 to 4 For the peanut ..
I find that cooking with rosé is a surprisingly simple way to put a summery spin on a tried-and-true weeknight dinner. The fruity flavor, crisp, dry bite and (…more) —Grant ..
Makes one 9-inch pie For the matcha custard: 2/3cup granulated sugar 1 1/2tablespoons flour 1/4teaspoon salt 2teaspoons Ippodo Matcha powder 1/2cup melted butter ..
Author Notes: Green garlic appears during a small window in spring when the garlic bulb is beginning to form but is still tender. The garlic’s pungent oils are developing ..
Author Notes: Çilbir—poached eggs on a bed of garlicky yogurt, drizzled with spiked butter—is a Turkish egg dish. This is Filiz Hosukoglu’s recipe. She is a culinary ..
Author Notes: This was one of my favorites as a kid, one of the first meals I made on my own, and one that I’m constantly reinventing to make even better. It triggers ..
Author Notes: This recipe came to me from a wonderful Filipino woman Magda. Its a one-pot wonder and the also the unofficial national dish of the Philippines. These ..
Makes one 9-inch double-crust pie For the rye crust: 2sticks cold butter, grated on a box grater 2cups rye flour 1teaspoon salt 1/2cup ice water 1teaspoon cider ..
2 Author Notes: I first had this at Press restaurant in Napa Valley in California, made by chef Trevor Kunk. It is like a salsa verde, but served like a dip. I find ..
Author Notes: Kachimoru was a dish we’d have on the table almost everyday back at my grandmother’s house in Kerala, when we’d visit in the summer. A simple, ..