Za’atar, a Middle Eastern spice mixture most often made with sumac (a tart spice), sesame seeds, thyme, and oregano, gets a new starring role as a flavor for homemade popcorn. Best of all, it’s incredibly easy: just sprinkle store-bought za-atar on the freshly popped corn and you’re all set. 1/2 cup popcorn kernels, popped (about…
When I wrote about how to make the best matzo balls I highlighted the value of using schmaltz (rendered poultry fat). Here’s what I had to say in that piece: The Jews of Northern and Eastern Europe had a fat conundrum: They were living in a land of butter and lard, but couldn’t use those…
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,…
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Quick Holiday Decorating Ideas That Will Make Your Home Festive in 30 Minutes or Less” href=”https://www.marthastewart.com/856461/quick-christmas-decorating-ideas”> Quick Holiday Decorating Ideas That Will Make Your Home Festive in 30 Minutes or Less There’s no place like home for the holidays, but dressing your house up for this celebratory season can feel like a time-consuming chore, especially…
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…
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…
