This recipe carries a bit of an experimental approach. Instead of using fresh tomatoes, I first dehydrate tomatoes to concentrate their flavors to create a stronger vinaigrette with a more powerful kick.
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The Story Behind this Mole Negro with Chicken, Chayote, and Fries Some moles can take all day. I know because Doña Alma in Oaxaca showed me how it’s done. She has been making mole negro her whole life, and watching her work was one of those kitchen experiences that recalibrated my understanding of what cooking […]
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Last week it was Edd's hot cross buns, this week it's Nigella's Turkish Eggs, it looks like a lot of tasty food from the U.K. is making its way here. Nigella has a new book called At My Table that comes out here in April and like in all her books, she manages to make tasty food, easy once again with her little kitchen tricks.
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Chana Masala Pumpkin Pots: A Science-Backed Vegetarian Centerpiece from Veg-Table These chana masala pumpkin pots earn their place at the table on flavor and looks simultaneously, which is exactly why they made it into my cookbook Veg-Table. Roasted sugar pie pumpkins, hollowed out and filled with a deeply spiced chana masala, served over warm forbidden rice. […]
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Za’atar Onion Rings with Buttermilk Caraway Dipping Sauce: Flavor, Science & Crunch There is a very specific kind of joy in biting into a perfectly fried onion ring. The shatter of the crust, the soft-sweet onion beneath, the contrast of temperatures when you dip it into something cold and herby. These za’atar onion rings deliver […]
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This braised chicken with cabbage and green olives is a one-pot dinner that genuinely tastes like you worked much harder than you did. One pot, an hour and a half, and the result is something silky, savory, and deeply satisfying. The green olives bring brininess and a meaty chew that you wouldn’t expect. And the […]
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There’s a category of dishes I think about often: the ones that shouldn’t work on paper but are completely irresistible on the plate. Goan Keema (Kheema) Pasta is exactly that. Indian-spiced ground meat sauce meets Italian pasta, and the result is a 40-minute weeknight dinner that is bolder, more complex, and more satisfying than either […]
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There are dishes that feel like a weeknight shortcut, and there are dishes that feel like an event. This one manages to be both. When America’s Test Kitchen asked me to develop a recipe that combined the drama of a roasted spatchcocked chicken with the soul-warming richness of a Thai red curry, I knew exactly […]
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If you’ve ever needed a vegetable side dish that’s fast, fuss-free, and actually delicious, this sautéed spinach with garlic is it. We’re talking one pound of fresh baby spinach, four cloves of garlic, and about 10 minutes from start to finish. It’s the kind of recipe that earns a permanent spot in your weekly rotation. […]
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A Pantry Dinner That Eats Like a Restaurant Meal Smoky Black-Eyed Peas with Tuna Toast Some of my favorite meals are built almost entirely from the pantry — sure they’re shortcuts, but also because they’re clever meal hacks and time savers. There’s a central theme in this pantry dinner – flavors that work, canned beans, […]
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