Chicken breasts are convenient, but they can also be your worst enemy in the kitchen. They have the potential to be tender, juicy, and flavorful, but if you’re not careful they can turn out dry, rubbery, and tough. Have no fear! We have dozens of recipes that will reignite your love for chicken breast. Reimagine
Photo by All that’s Jas Serves 6-8 Author Notes A mouthwatering meatloaf stuffed with boiled eggs turns into a festive dish for any occasion, served hot or cold. Most European and some South American countries call meatloaf a fake, faux or mock rabbit. I have no clue why. Perhaps it originated as a dish served
Photo by Emily Dryden Prep time 15 minutes Cook time 30 minutes Makes 1 1/2 cups Author Notes When I first saw “beurre blanc” on the menu of Charleston restaurant in Baltimore, I immediately assumed it fell within the cheffy parameters. It hit all the marks: (1) a member of a collection of mysterious sauces
Serves 2-3 Author Notes My mother taught me this recipe without any measurements: You can do it with your hands and get the feel of the correct proportions, adding more wet or dry ingredients, when you get the hang of it. Using better ingredients (i.e., more expensive cuts of meat, cheese, and sauce) will get
Be the first to rate & review! This quick Thai-inspired sauce is a weeknight miracle for any flaky white fish. Chef Kuniko Yagi of L.A.’s Hinoki & the Bird prefers making the sauce with spicy Thai bird chiles; for less fire, you can remove the seeds or substitute serranos. Published on December 30, 2015 Photo:
Serves 4-6 Author Notes When I began learning cooking from my mother, I had a desire to take some of the comfort food I had as a child and make it my own. Growing up in an Indian-vegetarian household, I remember our pantry lined with bins full of all sorts of lentils–moong, masoor, chana, urid–so
Why It Works A salt-heavy cure produces a perfectly seasoned gravlax that’s neither too sweet nor too salty.Caraway, coriander seeds, and white pepper add layers of flavor to the cure.A not-too-sweet mustard-dill sauce is the perfect foil to the rich, fatty fish. When I think of luxury foods, I think of things that are expensive
Be the first to rate & review! Hetty McKinnon’s book To Asia with Love showcases the food and flavors she grew up with in a Cantonese family, living in Australia and now Brooklyn. A key tenet of her cooking is making dishes packed with flavor using just a few ordinary ingredients. These inventive crispy tofu
It’s very hard to stop eating these mouth-numbing, sweet, salty, and crunchy peanuts. They’re an ideal drinking snack, or chop them up and use as a garnish on salads or noodles. Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores. This recipe is from Taiwanese-American cook
