Recipes
155 recipes — page 2 of 7
Sinangag Garlic Fried Rice
Filipino breakfast fried rice built on day-old grains and a lot of garlic, half of it fried crisp for the top. Salty, toasty, and dry enough that every grain stays separate.
Simit Sesame Rings
Turkish street bread: twisted dough rings dipped in thinned grape molasses and pressed into sesame seeds, baked until the crust is dark and the seeds toast through.
Shrimp and Grits
Stone-ground grits simmered slowly with milk and butter until loose and creamy, topped with shrimp cooked in bacon fat with garlic, lemon, and a little hot sauce for the pan sauce.
Sheet Pan Sausage and Peppers
Italian sausage links roasted over bell peppers and onion until the skins split and the vegetables collapse into the pan juices. Five ingredients and one pan to wash.
Sheet Pan Chicken Shawarma
Chicken thighs marinated in cumin, coriander, turmeric and lemon, then roasted hot with red onion until the edges char. Everything cooks on one pan and reheats well through the week.
Shakshuka
Eggs poached directly in a thick, cumin-and-paprika spiced tomato and pepper sauce. Everything happens in one skillet, and the dish goes to the table in the pan.
Sesame Balls
Glutinous rice dough wrapped around sweet red bean paste, rolled in white sesame, and fried in two stages so they puff up hollow. Crisp shell, chewy layer, soft filling.
Sambal Oelek
The plain Indonesian chile paste: fresh red chiles ground coarse with salt, sharpened with a little vinegar. No garlic, no shallot, just heat and fruit.
Saltfish Fritters
Caribbean fritters of desalted salt cod flaked into a peppery batter with scallion, thyme and hot pepper, fried in spoonfuls until crisp at the edges and tender in the middle.
Salsa Verde
Tomatillos, serranos, onion and garlic charred over live fire until blistered, then blended coarse with cilantro. Tart, smoky and loose enough to spoon over tacos.
Salmon Teriyaki Donburi
Salmon fillets seared skin side down, then glazed in a reducing soy, mirin, and sake sauce and set over hot rice. The pan glaze doubles as the sauce for the bowl.
Roasted Broccolini with Chile and Lemon
Broccolini roasted on a preheated sheet pan until the stems are tender and the leafy tips char, then finished off the heat with chile flake and lemon zest and juice.
Roast Chicken with Lemon and Herbs
A whole chicken roasted hot with thyme butter worked under the skin and lemon in the cavity, giving crisp skin and juices bright enough to serve as the only sauce.
Ribollita Tuscan Bread Soup
Cannellini beans, cavolo nero and stale bread simmered together until the bread dissolves and the soup turns thick enough to eat with a fork. Mashing some of the beans does the thickening.
Red Braised Pork Belly
Pork belly blanched, then browned in melted rock sugar and braised slowly with soy sauce, Shaoxing wine, ginger and star anise until the cubes turn deep mahogany and the sauce lacquers them.
Puff Puff
West African fried dough made from a loose yeasted batter left to bubble, then dropped into hot oil in rough spoonfuls that puff into round, chewy, faintly nutmeg-scented balls.
Provencal Vegetable Tian
Thin rounds of zucchini, eggplant and tomato shingled over a bed of slow-cooked onion and garlic, baked with olive oil and herbes de Provence until the edges brown and the vegetables collapse.
Pozole Verde
Pork shoulder simmered until it shreds, then finished with a blended tomatillo, chile, and pumpkin seed sauce and plenty of hominy. The raw cabbage, radish, and lime at the table are not optional.
Pork Carnitas
Pork shoulder braised low in its own rendered fat with orange, bay, and cumin until it shreds, then spread thin and crisped under high heat so the edges go brown and brittle.
Pimento Cheese Dip
The Southern spread: sharp cheddar grated by hand so it stays in strands, bound with mayonnaise and pimentos and seasoned with mustard and cayenne. Ready in the time it takes to grate the cheese.
Picarones Squash Doughnuts
Peruvian fritters of yeasted squash and sweet potato dough, fried into rings with a crisp shell and soft center, then served under a spiced raw-sugar syrup scented with orange and clove.
Pho Ga Chicken Noodle Soup
A clear chicken broth built on charred ginger and onion with star anise, cinnamon and coriander, poured boiling hot over rice noodles, poached chicken and a pile of herbs.
Peruvian Lomo Saltado
Beef sirloin seared hard with red onion, tomato, and aji amarillo, then tossed with hot fries and served over rice. The soy-and-vinegar sauce goes in last so it reduces onto the meat.
Peruvian Ceviche
Cubes of firm white fish tossed with fresh lime juice, red onion, chile, and cilantro, served with boiled sweet potato and corn. The lime does its work in minutes, not hours.