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Watermelon-Mint Agua Fresca

Watermelon-Mint Agua Fresca

This refreshing Mexican drink (agua fresca translates as “fresh water”) is a snap to put together.

By The Editors Published September 7, 2024
Matcha

Matcha

When you make a cup of matcha tea, you are not steeping the leaves but rather dissolving them in water and drinking the tea itself, not an infusion. When buying, seek out matcha powder imported from Japan to ensure the best quality.

By The Editors Published September 7, 2024
Thai Iced Tea

Thai Iced Tea

A creamy treat, which—surprisingly—nicely accompanies spicy food. Thai tea is a blend of black tea, orange flowers, star anise, vanilla, cloves, and cinnamon, and is sold at most Asian markets. But you can also use any black tea with a whole star anise, 2 whole cloves, a cinnamon stick, and a tiny dash vanilla extract.

By The Editors Published September 6, 2024
Deep-Fried Tofu

Deep-Fried Tofu

Deep frying is a standard precooking preparation for tofu, used to produce a nice crust and tender interior. It’s faster than baking tofu, but it’s a little more complicated.

By The Editors Published September 6, 2024

Crisp-Braised Duck Legs with Aromatic Vegetables

Crisp braised duck legs with vegetables is a simple, luxurious dish. You brown the duck until the skin is crackly and golden. You cook the vegetables in some of the rendered fat until they start to soften, then you add chicken stock and cook everything together in the oven until the duck is tender and super-crisp and the vegetables are melting and unctuous.

By The Editors Published September 5, 2024

Sardine (or Mackerel) Sandwich

You could do canned tuna or salmon this same way, only mix it into the dressing for a more traditional sandwich filling.

By The Editors Published August 27, 2024

Anchovy Sauce

Obviously not a sauce for everyone. But in Liguria, where it seems people eat anchovies daily, it’s popular. An incredibly easy sauce to spice up grilled chicken or fish—swordfish, for example—whether hot or cold.

By The Editors Published August 27, 2024

Millet Munchies

When Mark was in the northeast Indian state of Meghalaya earlier this year, he fell in love with a portable millet snack, wrapped in a banana leaf. Though it would be impossible to duplicate the experience (or the recipe), he and Kerri were inspired to create a similar simple steamed packet that could go sweet or savory, depending on your mood.

By The Editors Published August 27, 2024

Millet-Corn Chowder with Frizzled Prosciutto

A funny thing about millet: Its starch creates a lovely white milk when dissolved in water. Factor in lots of corn and you get a creamy chowder, even without adding milk – though you always can, of course. Just wait until just before serving and see if you want a splash. And to keep things totally plant-y, frizzle some shredded jackfruit, thinly sliced mushrooms, or carrot ribbons instead of the prosciutto in Step 3.

By The Editors Published August 27, 2024

Fluffy Millet-and-Cauliflower Mash

All the best things about mashed potatoes – the butter, the milk, the fluffiness – are all possible with super-tender cauliflower simmered with millet. In addition to the deliciousness, the combo is super-nutritious and satisfying. You control the texture: rough mash, creaminess with an immersion blender in the pot, or a smooth puree in an upright machine blender. And if a cheesy mash is your thing, check out the variation.

By The Editors Published August 27, 2024

Any-Wine Chicken

For flexible everyday cooking, you can use either red or white wine to make Any-Wine Chicken. The seasonings will accommodate whatever half bottle you have lingering from dinners past.

By The Editors Published August 26, 2024

Chicken Meunière Under Foil

This takes a shortcut to avoid precision folding, while lifting the signature French combination of butter, lemon, parsley, and capers for a quick bistro-style meal.

By The Editors Published August 23, 2024

Souffléd Hangtown Fry

Shucking advice; Buy the briniest, freshest oysters you can find; in case that means teeny ones, get six extra. If you can pry open the shells without causing bodily harm—to you or the insides—go for it. Otherwise, better have your fishmonger do it and then use them right away.

By The Editors Published August 23, 2024

Pasta with Butter, Sage and Parmesan

The flour-enriched water in which pasta has cooked is never
going to be an essential component of fine cooking, and it seldom appears in recipes. Yet from its origins as a cost-free, effortless substitute for stock, olive oil, butter, cream, or other occasionally scarce or even precious ingredients, pasta-cooking water has become a convenient and zero-calorie addition to simple sauces.

When you compare a lightly creamy sauce like the one in this recipe to the highly flavorful and ever-popular Alfredo sauce of butter, cream, eggs, and cheese, the latter seems relatively heavy. Substituting water for much of the butter and all of the cream and eggs produces a sauce with a perfect balance of weight and flavor. The water lends a quality not unlike that produced by tomatoes, as opposed to the slickness contributed by straight fat.

By The Editors Published August 23, 2024

Banana-Peanut Butter Pops

This is an easy, refreshing summer dessert that requires no churning, scraping, or multitasking. You don’t even need a mold — paper cups will do the job.

By The Editors Published August 20, 2024

Mocha Mousse

It sounds (and tastes) fancy, but this ultra-rich mocha pudding is blazing quick. Top with whipped cream and shaved chocolate if you like.

By The Editors Published August 20, 2024

Cucumber-Honey Sorbet

Sorbets are simple and light, with little to distract you from the main ingredient’s flavor, so they’re an excellent use for good fresh fruit, or in this case, cucumber.

By The Editors Published August 16, 2024

Korean-Style Cucumber Quickles

Here, two crazes—canning and Korean food—collide. The result is an easily made pickle that requires neither fancy equipment nor weird ingredients. The balance of sweet and salty makes this a perfectly satisfying snack or a tantalizing appetizer. For the best results, please plan ahead: These pickles are technically ready to eat in about 45 minutes, but they benefit greatly from marinating for at least several hours in the refrigerator.

By The Editors Published August 16, 2024

Cucumber Ginger Seltzer

A really fabulous hot-weather drink: refreshing, light, and zinged up with ginger. It makes a chic cocktail too; see the variation.

By The Editors Published August 16, 2024

Scallion Marinated Cucumbers

I make this salad all the time as a little something to snack on before dinner, a side dish, or a unusual addition to a picnic spread; it’s ten times better than its description.

By The Editors Published August 16, 2024