4 large eggs, separated (I use duck eggs, but hen will do) 1 teaspoon salt Heat your sous vide supreme or immersion circulator to 156°F. Establish the mise en plus for the eggs, as you want to work quickly. You will need four double-layered sheets of clingfilm slightly larger than a standard piece of paper,…
This is my favorite dish of all time, in a completely meat-free form. Using dried and fresh mushrooms adds complexity and texture to the fiery dish, making it every bit as good as—if not better than—the original. Note: Kombu, shaoxing wine, broad bean chili paste, and chili oil can be found in most Asian markets.…
This make-ahead chickpea salad takes on plenty of dill flavor as it sits overnight. Why It Works This easy make-ahead salad needs only two main ingredients: chickpeas and grated carrots.Pepitas are quickly toasted in the microwave.The salad tastes even better the next day. Me, love chickpeas? Wherever did you get that idea? Was it perhaps…
A store-bought piecrust is what makes this quiche French In A Flash. It gets topped with a hearty winter mix of pancetta, the closest thing to ventrèche I can get my hands on, and wilted Swiss chard. Over that goes a mixture of eggs, milk, crème fraîche, and salty, sharp Pecorino Romano cheese. Put it…
When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New Year’s and for birthday celebrations. As the dough fries, it expands, so the Chinese believe if you eat Sesame…
Infused with galangal, this tom kha gai is light and creamy. Why It Works A galangal-infused stock puts the essential flavor of the soup front and center.Adding aromatics in stages creates a broth with layered flavors.Making the soup with chicken stock and coconut cream creates a broth that’s both light and creamy. Tom kha gai,…
Two ingredients and 15 minutes are all you need to make a spicy, full-flavored mustard. Why It Works Mixing mustard as needed 15 minutes before serving yields an intense, mouth-scorching condiment.You can preserve the sauce by refrigerating it at its peak or adding a little vinegar to stabilize it. Out of all of the Chinese-American…
