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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.
Since making shrimp or stock is neither fast or easy for weeknights, the secret way to crank up flavor in a hurry is to simmer anchovies, aromatics, and lemon juice in water along with peeled shrimp. Egg drops and fresh wonton “noodles” make this soup a meal.
It won’t take you long to realize that this isn’t an “exact” recipe. Rather it’s a roadmap to deconstructing Chicken Parmesan so that chicken stays super crisp. The idea is to cook everything separately (including the cheese…you’ll see), then assemble it at the end. It’s no harder than the classic version, and may change your outlook on chicken parm forever.
In this vegan stir-fry, the tofu skins act as “noodles.” They end up doing double duty as a full-flavored protein and starch, to great effect.
Everything changes when you cook meat loaf on the grill. It develops a crust all over, stays tender and juicy all the way through, and takes on that signature grilled flavor. Equal parts beef, pork, and veal is the classic meat combination. Over the years I’ve also used all lamb, all beef, all pork, and a mix of beef and pork.
I’ve been eating and cooking beans and greens (in various combinations) for a long time. The dish is about as elemental as it gets, and is a welcome (often necessary) way to use up your greens when you have more than you can handle. I use the pressure cooker here because it’s lightning fast; of course, this dish is equally good cooked in a normal pot, it’ll just take much longer.
This bird (soaked in buttermilk and dredged in flour) starts out like “classic” southern fried chicken, but takes a turn at the end with a dusting of chile and Szechuan peppercorns. Combined, the heat of the chiles and tingling of the peppercorns makes this chicken kind of hard to put down.
From Chris Schlesinger, cookbook author, restaurateur, and good friend. This is, hands down, the best rub in my repertoire. It’s versatile and flavorful, spicy without being hot, and just a touch of sugar promotes a deeply colored crust. Delicious on ribs, salmon, chicken, vegetables—just about anything.
I’m tempted to call this “red Chile paste,” but it’s a little too liquidy for that. I recently slathered it all over a pork shoulder that I slow-cooked on the grill, but you can also use it to marinate/baste other grilled or roasted meats, make it the base of a braising liquid, or simply stir it into some rice and beans.
