For the very best chicken al pastor, you’ll need to hit the streets in search of slowly spinning barrels of chile-rubbed, pineapple-juice-marinated meat. But on a Thursday night when you can’t get to Mexico City or the local taco truck (or build a trompo in your backyard), this streamlined version goes a long way toward
Why It Works Brining the groundnuts (peanuts) seasons them thoroughly.Roasting the peanuts deepens their flavor and nuttiness.Adding the different vegetables at staggered stages during cooking ensures that they are tender without falling apart. My memories of groundnut stew—the West African stew of simmered meat and vegetables coated in a velvety, thick groundnut (aka peanut) sauce—are
A blend of spinach, cilantro, and arugula anchors this delicate, vegetal soup from Yasmin Khan, author of Zaitoun. Updated on January 1, 2019 Credit: Greg DuPree Warming spices like nutmeg, allspice, and turmeric amplify the verdant flavors of the greens; a single potato adds light, silky texture; and a drizzle of olive oil and dollop
Food & Cooking Recipes Appetizers Finger foods make great appetizers for parties and celebrations such as baby and bridal showers, game day, Christmas, and other holidays. Find delicious and easy finger food ideas here! Crispy Squash Fries With Tahini-Yogurt Dip 35 mins 5 Brussels Sprouts Recipes With Bacon—Because Bacon Makes Everything Better Vegan Cucumber Tea
These tender gingerbread cookies sit somewhere in the delightful space between crispy ginger snap and chewy molasses cookies. They’re a perfect holiday baking project. The full recipe can be made in a single afternoon, but breaking it up over a couple of days is easiest.Consider day one your prep time: Bring the cookie dough together
This is the dish food writer Joy Manning takes to Christmas dinner at her mother’s house, because it fits in with the rest of her family’s food, and no one complains about it being vegan because they can’t tell the difference. The shells are filled with a wonderfully savory, lightly tangy concoction based on raw
Why It Works Thickening broth with gelatin forms a thicker, glossier, far more stable emulsion than a standard pan sauce.Soy sauce adds a big umami boost to the sauce.A thermometer ensures that your chicken comes out perfectly moist with crisp skin every time. Last week, as I drizzled a bit of rich golden brown, glossy
