READY IN: 30mins INGREDIENTS 1 1⁄2 tablespoonscornstarch 3⁄4 cupsalsa 3⁄4 cupchicken stock 3tablespoonssoy sauce 1teaspoonsugar 3⁄4 teaspoongarlic powder 3⁄4 teaspoonginger powder 1 1⁄2 tablespoonsvegetable oil 1lbchicken breast, skinless, boneless, cut into cubes 1tablespoonvegetable oil 3tablespoonsfresh ginger, minced 1mediumonion, cut into wedges 4garlic cloves, minced 2 1⁄2 cupsbutton mushrooms, quartered 2cupsbroccoli florets 1mediumred bell pepper, cut into 1-inch pieces 2teaspoonssesame oil […]

[Photographs: Daniel Gritzer] Spaghetti with raw tomato sauce is a celebration of the sweet acidity of the juiciest, ripest, preferably peak-of-summer tomatoes you can find. Outside of the very short time that is ideal tomato season, you can sometimes make a good version of this no-cook sauce using the best cherry or cocktail tomatoes, but those are some of the […]

READY IN: 25mins INGREDIENTS 1bunch thin asparagus spear, trimmed 3tablespoonsolive oil 1 1⁄2 tablespoons grated parmesan cheese 1garlic clove, minced 1teaspoonsea salt 1⁄2 teaspoonground black pepper 1tablespoonlemon juice NUTRITION INFO Serving Size: 1 (18) g Servings Per Recipe:4 Calories: 100.3 Calories from Fat 96 g 96 % Total Fat 10.7 g 16 % Saturated Fat 1.7 g 8 % Cholesterol […]

[Photograph: Vicky Wasik] Light like a highball, but hearty and warming, party-friendly yet sophisticated, this cocktail is so classy that it’s hard to believe it’s nothing more than bourbon, ginger beer, and hard cider poured over ice, with a dash of bitters. Use a cider that’s on the drier side; Austin Eastciders is a widely available favorite. What’s New On […]

[Photographs: Vicky Wasik] Mumallaengi-muchim is a traditional Korean banchan of dried radish marinated in a gochujang-spiked dressing. It highlights one of the many fundamental techniques of Korean food preservation—the annual ritual of drying vegetables in the summer sun, which prevents spoilage and allows them to be eaten throughout the cold winter months. I sometimes have romantic daydreams of old Korean […]

[Photograph: Vicky Wasik] In the fall, we’re all about the classic combination of allspice, cinnamon, clove, ginger, and nutmeg, affectionately known as “pumpkin spice.” We’ve served it up in pumpkin streusel muffins and in this pumpkin skillet coffee cake, and our take on pumpkin bread continues this tradition: a tender loaf that isn’t cloying or heavy on the spices. To […]

[Photograph: Daniel Gritzer] Here’s a simple, hearty vegetable side dish that you can toss together in minutes—as long as you have some romesco sauce and fresh green beans on hand. The recipe takes advantage of two things, one a technique, the other a powerful and versatile condiment. The technique is Kenji’s broiler method for “dry-frying” green beans. Real dry-frying is […]

[Photograph: Sasha Marx] I’ve been a longtime cheerleader versatile ingredients, like ‘nduja and instant dashi, and recipes like XO sauce, chili crisp, or a pot of well-cooked beans, that can be kept close at-hand in your pantry and fridge, and deployed for delicious, varied meals that don’t require hours of planning and cooking just to figure out what to make […]

Level:Easy Total: 1 hr 15 min Prep: 10 min Inactive: 1 hr Cook: 5 min Yield:4 to 6 servings Ingredients 1 teaspoon minced shallot 1 teaspoon minced garlic Kosher salt 1/4 cup red wine vinegar 1 tablespoon honey 1/2 cup plus 1 tablespoon extra-virgin olive oil 2 tablespoons sliced almonds, toasted 2 tablespoons chopped fresh mint 8 small wedges seedless […]

Level:Easy Total: 8 hr 55 min Active: 30 min Yield:8 servings Ingredients 8 small bone-in, skin-on chicken leg quarters, preferably organic (each about 12 ounces) 4 cups store-bought lemonade, such as Minute Maid  2 cloves garlic, finely grated  1/4 cup Dijon mustard  1 tablespoon dried oregano  1 tablespoon dried minced onion  2 teaspoons cumin seed  Kosher salt and freshly ground […]