Makes about 8 servings Ingredients 8 oz tuna, diced 5 tablespoons lime juice, divided use, plus more as needed Kosher salt, as needed 1 ripe mango, peeled and diced 1/2 cup seeded and diced cucumber 1/4 cup thinly sliced red onion, rinsed in cold water 1 to 2 teaspoons minced […]
Makes 4 servings Roasted salmon, which is rich, juicy, and so flavorful, makes a great addition to the bright flavors of Hawaiian-style poke. We’ve chosen a few of our favorite toppings, but you can customize with whatever you like best, including avocado, corn kernels, mango, or cabbage. Most grocery stores […]
Ingredients 1/2 cup light soy sauce 1/2 cup dark soy sauce (see note) 1/4 cup Korean soy bean paste (doenjang) One 1-inch piece fresh ginger, peeled and sliced 1 scallion, cut into 1-inch pieces 1 whole star anise 1 teaspoon ground black pepper 1/4 cup brown sugar, divided use 2 […]
Makes 8 servings Bean starch sheets, also known as Tianjin green bean sheets, are translucent sheets made from mung bean starch that visually resemble Vietnamese rice paper. The slippery texture of the bean starch sheets is comparable to cellophane noodles, another product made from mung bean starch. Ingredients 1 lb […]
Makes 5 servings Ingredients Gremolata 1 1/2 cups fresh bread crumbs 2 tablespoons orange zest 2 tablespoons plus 1 1/2 teaspoons lemon zest 4 garlic cloves, minced 1/2 cup chopped flat-leaf parsley Salt, as needed Freshly ground black pepper, as needed 2 tablespoons butter, melted 1 1/2 cups vegetable stock […]
Makes 12 servings Tofu is misunderstood, but we think its perceived flaws (soft, bland) are also its strengths. Because it is so neutral in flavor, tofu is actually a great base for dips and plant-forward creamy recipes, like puddings and creamy soups, because it adds protein and texture without the […]
Cut the cucumbers in half lengthwise, remove all the seeds, and cut into thin slices. In a mixing bowl, combine the sliced cucumbers with the lime juice, sugar, salt, chiles, and onions, and marinate for 15 minutes. Add the mint, cilantro, and peanuts, toss, and adjust seasoning as necessary. Serve […]
Makes 8 servings Without using a bamboo mat, you can produce almost the same sort of sushi by hand rolling. But because hand-rolled sushi is not as firmly or evenly packed as the kind rolled in a mat, the hand-rolled type is eaten as is, without being cut into bite-sized […]
As we near the end of what has been simultaneously the longest and shortest summer on record (2020 is one for the books, folks!), Labor Day is going to have to pull double- or maybe even triple-duty. Most of us need more than a day off and a hot grill. […]
Makes 4 servings To make perfect balls from the watermelon flesh, press a melon baller tool, also known as a Parisian scoop, into the watermelon and twist it to remove the ball of melon. If you do not have a melon baller, or just want to save time, cut the […]
I am such a fan of gyros and souvlaki and other Greek and Mediterranean-style “things in pita.” I occasionally make gyro meat at home, though without a rotisserie, it doesn’t quite have the same charm. This week’s pitas were my simplified homage to this favorite food, and I actually think […]
One of my all-time favorite things is a simple French-style tender greens salad dressed with a simple shallot vinaigrette. I’ll eat it with anything, but I discovered this past winter, while visiting my brother in Los Angeles and cooking a last-minute dinner from his oddly stocked refrigerator, that I love […]