Mark Bittman
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Butter and sage make everything taste like Thanksgiving—even a simple turkey leg with cracker-meal and vegetable dressing.
The Thanksgiving accompaniment is often overwhelmingly sweet, but the sugar is what helps the cranberries gel and hold together. You can decrease the sugar; just know that the end result will be runnier.
Once upon a time, not that long ago, most Americans didn’t care all that much…
Aya Brackett
Classic Korean japchae is seen more often in restaurants than homes, but it’s easy to make. Since the noodles are best at room temperature, you can make the components up to an hour in advance. Substitute peeled shrimp, salmon fillets, or boneless chicken thighs for the meat, or use tofu slices for a vegetarian version.
Let’s get this out of the way up front: There’s no “right” way to make…
An elegantly simple and wonderful way to prepare all kinds of vegetables. See the variations for many other ways to use the technique. Other vegetables you can use: anything hard and fibrous, really—jícama, parsnips, celery root, waxy potatoes—but not vegetables that easily become mushy, like starchy potatoes or sweet potatoes.
Eat these straight as a snack, or mix with potato chips, popcorn (cooled, not hot), or Japanese rice crackers—or crumble over a bowl of steamed rice.
The first batch of garlic mellows as it cooks with the greens; the second adds kick. In addition to the mustard, turnip, and dandelion greens listed above, you can use this recipe for broccoli raab, any Asian green (like bok choy, tatsoi, or gai lan), beet greens, chard, kale or collards, cabbage, or spinach.
The simple simmering method described in the main recipe and variation—for brown rice— are the same. Only the time and the main components— rice and liquid—change.
The easiest mousse ever and a perfect treatment for raspberries, which require no cooking at all to be tender. The yogurt adds a really nice tanginess. A fool can be made with any soft, ripe fruit—most you won’t even need to strain after puréeing—in the same way.
The touchstone version of pesto is sublime, but it’s been done to death, including by me. So let’s explore new territory. The color contrast of this dish is indisputably gorgeous, and the combination of earthy dumplings and herbaceous sauce is unbeatable.
