It comes together in less than half an hour and relies on leftover chicken, cold from the fridge, or a rotisserie bird picked up on the way home from work. I can easily prep enough ingredients and extra dressing to store for a quick lunch the day after. The chicken is served over a bed of romaine lettuce, cucumbers, and radishes. The dressing is a savory mixture of tahini, toasted sesame oil, soy sauce, and honey....
I think the moment my father spied this recipe in the New York Times he was a goner. (“You had me at chocolate.”) Nothing was going to stop him from making this cake. When he found out I possessed a 10-cup Bundt pan, that was it, he was halfway to the store getting chocolate and instant espresso for the recipe. Reading Melissa Clark’s chocolate whisky cake recipe we both decided that 1/2 cup of Bourbon, instead of the full cup she used, would do....
What’s a Po Boy? Po boy sandwiches are typically either seafood or roast beef (although I had a roast duck po boy near Grand Isle, Louisiana recently), and the best ones use remoulade, a Cajun version of the classic French mayo-mustard sauce. But the bread is the real star in a po boy. Do your utmost to find really good bread, with a crackling crust and soft interior. Ideally you would use a French sandwich loaf, like a baguette, but wider and about a foot long....
Super sweet. Super chewy. Like the inside of an Almond Joy bar. (My dad, by the way, loves Almond Joy, gets tons of it to give away at Halloween knowing that the rest of us won’t touch them and he’ll have more for himself.) Me? Not a big fan. That is, until our pastry chef neighbor Evie brought over her macaroons. Soft and smooth on the inside. Lightly sweet. No texture issues....
The History of the Cosmopolitan The cosmopolitan is a vodka daisy, which is a sour made with fresh citrus and a liqueur like curacao. Where its siblings, the margarita and the sidecar, play it fairly straight, the cosmopolitan’s nod to the cranberries of Cape Cod makes it an almost singular pleasure. For such a relatively new drink, the cosmopolitan’s origins have become as often (and hotly) debated as the classics of the late 19th Century....
Agua frescas are refreshing fruit drinks they sell all over Mexico, and that you can find in this country at almost any taqueria. They’re cooling and sweet and are great alongside spicy food. This particular agua fresca is made with cucumbers, fresh limes, and mint. My good friend and local caterer Arturo Vargas made this for us the other day, inspired by agua frescas he enjoyed while trying to keep cool in the steamy Yucatan peninsula....
Whenever I serve this cake, someone compares it to a favorite bakery or boxed cake from their childhood. That’s not what I’d set out to do when I first made the cake, but it’s been my goal ever since because I, too, have good memories of a store-bought cake like this one. The cake is tight-grained but tender. It’s made with ricotta, which is part of why it’s tender and part of why its flavor is so distinctive....
Earl Grey tea is the perfect ingredient to put in baked goods itself because the tea is infused with bergamot, a citrus fruit that falls somewhere between lemon and bitter orange in terms of flavor. It is deeply aromatic and floral, which is balanced by the malty, earthy notes of the black tea base. Here, the tea scents a tender yogurt cake, which is traditionally a French cake made with plain yogurt, olive oil, eggs, flour, vanilla extract, baking powder, and salt....
Keep It Simple With Canned Beans If you are really serious about your beans, you’ll start with dry black beans and then cook them for an hour or two first. But then, that wouldn’t be quick and easy. So we’ll save that approach for another recipe. (A compromise? Cook the beans in a pressure cooker.) This recipe is better for a “the chicken is on the grill, what am I going to serve it with?...
Lazy, because even when I’ve eaten every last pickle in the fridge, I can usually find a few fresh eggs, a couple mushrooms, and half an onion there. Lazy, because when I can’t be bothered to go to the store, I have to look for what I can scrounge in the garden, and the only things thriving in my garden bed at the moment (early March) are parsley and chard....
If you’re a bean lover, gluten-free, or a vegetarian, a plate of enfrijoladas is likely to get its hooks into you. You’ll make it once, appreciate its easy comfort, and want to make it on repeat. What are Enfrijoladas? Think of enfrijoladas as the distant cousin to enchiladas. The difference? The sauce is made from beans instead of tomatoes or tomatillos. And unlike enchiladas, which are routinely rolled up snug with the fillings inside, enfrijoladas are often folded in half with the fixings either inside, on top, or both....
The fresh ginger won’t knock you over the head with its intensity in this stew. It adds warmth and its distinctive gingery flavor to the pot, but it’s a fairly subtle flavor. The fish is still the main star – which it should be, considering how expensive seafood is! Because I live in New England, where firm-fleshed white fish rule the seafood case, I have my choice of halibut, haddock, hake, pollock, and more....
To me, this omelette is the quickest route to comfort when I just don’t have the bandwidth to come up with a plan for supper. In fact, luckily for me, my husband mastered the art of the French omelette years ago when we both worked at a restaurant in upstate New York. On our days off, we used to go to a roadside gas station(!) run by a Swiss couple, Pierre and Yvette....
You simply cannot go wrong with this apple cake! It uses three whole cups of chopped, peeled apples. We like to use a variety of apples for baking—Granny Smith, Gravenstein, Fuji, Jonagold. That way you get more complex flavors from the various apples in the cake. For more information on which apple varieties are best for baking, check out our Guide to Apples. The Secret Ingredient The secret ingredient for this cake, that you wouldn’t expect to find in an apple cake, is … wait for it…....
They come together so quickly! In this ginger beef stir fry we marinate strips of beef sirloin in a honey soy marinade, then quickly fry them in a hot pan with julienned ginger, red chilis, and sliced garlic. A cornstarch slurry helps keep the beef strips from drying out and helps create a tasty glaze over the meat. Thinly sliced scallions are stirred in at the end, and the whole thing is served over rice....
I witnessed my first grilled lobster on Cape Cod one summer when my college roommate’s father grilled whole lobsters with Ritz cracker stuffing. Wow! The char from the grill and the sweet lobster meat, cooked briefly over a hot fire brought out the best succulent, concentrated lobster flavors. I think I’ll take grilled over boiled lobster any day. Luckily, you don’t have to live in lobstah land or cook any live lobsters to make these grilled tails, slathered with garlic and herb butter....
Hanger steak is one of those cuts. What Is Hanger Steak? Also known as a “butcher’s steak”, the hanger steak “hangs” down from a steer’s diaphragm, the plate, between the brisket and the flank (according to the Wikipedia). It’s one of the most flavorful cuts of beef. Shopping for Hanger Steak Hanger steak is sold either whole, looking somewhat like a “V”, or trimmed of the center gristle, in which case they resemble a tenderloin....
In this recipe we are using a mix of fresh chopped herbs and some salt and pepper to season our chicken. The recipe comes (barely adapted) from Jamie Oliver, in his wonderful book Naked Chef. Want even juicier chicken? Try brining it overnight before roasting! Want to learn how to prep that chicken for the oven? Check out How to Truss a Chicken! Cook for 5 minutes, then turn the chicken so that the other breast is on the pan and cook for another 5 minutes....
When kombu is combined with leafy greens, creamy avocado, scallions and a punchy sesame dressing you have a healthy, nutrient rich salad that tastes faintly of the sea. What is in Seaweed Salad Kombu, once boiled and rehydrated, becomes tender and silky, but still retains a crisp bite. It is a salad ingredient packed with savory flavor and pleasing textures The crunchy lettuce adds freshness—I like red oak or butter lettuce for its creamy finish, but any leafy greens will work here....
