Labneh, a soft cheese made from strained yogurt, is rich, lightly tart and entirely delicious. Because labneh is not always easy to find at the grocery store, we make our own. While many recipes call for just whole-milk yogurt, we like the creamier texture and tangier flavor of a combination of yogurt and sour cream.
Serves 6 people Author Notes Have you ever wanted to try to make homemade hummus? This recipe is a twist on the classic chick pea hummus because I use a milder cannellini bean (also known as white kidney bean). I love this recipe because it is so easy to make! Throw all the ingredients in
Ingredients 1 pound fresh or frozen medium shrimp 3 tablespoons water 2 tablespoons hoisin sauce 2 tablespoons reduced-sodium soy sauce 2 teaspoons Sriracha 2 tablespoons canola oil or olive oil, divided 4 cloves garlic, minced 2 teaspoons grated fresh ginger 3 (8 ounce) packages refrigerated spaghetti-shaped noodle substitute, such as House Foods Tofu Shirataki brand
Why It Works Marinating chicken breast with salt and soy sauce and coating it in cornstarch helps ensure that it stays moist during its brief cooking period.Infusing oil with chiles and Sichuan peppercorns provides the signature má-là (hot and numbing) flavor in this dish.Cutting all the main ingredients to roughly the same size encourages even
Combine onions, oil, and butter in a stockpot over medium-high; toss together. (Tongs are a great tool to use for tossing this many onions.) Cook, stirring occasionally, until onions start to caramelize, about 20 minutes. Reduce heat to medium, and continue to cook, stirring and scraping any browned bits from bottom of pot with a
Serves 6 Author Notes This very flavorful vegetarian stew comes from the coastal town of Antakya in Turkey. I adapted the recipe from Food and Wine magazine and adjusted it to my taste. I also made my own Pomegranate Molasses. This dish is best when made ahead and allowed to mellow for some time before
Why It Works Rinsing the rice and soaking it briefly in hot water helps ensure that the rice grains stay separate and cook evenly. Toasting the pasta in butter (which itself toasts in the process) lends the pilaf an underlying nutty flavor. Covering the pot with a clean dish towel once the rice has absorbed the liquid
In a large frying pan, melt the butter over moderately low heat. Add the onion and salt and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Stir in the curry powder and cook for 1 minute. Transfer the onion mixture to a blender and add the tomato paste, broth, and cream.
Serves 4 as a main, 8 as a side Author Notes For me, risotto is the ultimate comfort food. It lends itself to a wide variety of added ingredients: summer squash, squash blossoms, fresh herbs, and Rosé are delectable friends in this summery dish. This risotto can stand alone as a main course served with
Here’s a trick for turning a-la-minute risotto into a casserole-like make-ahead baked dish. . Daniel Gritzer Risotto is not exactly a make-ahead food—no matter what tricks you use, it always requires last-minute finishing right before serving. But by using the tricks we developed for rice balls, it’s possible to turn a classically a-la-minute dish into