Acquire great cooking skills and create delicious appetizers
This recipe for honey-roasted carrots and parsnips is particularly simple, and the sweet-tart balsamic vinegar glaze makes it a real crowd-pleaser. Kids dig it, but it’s sophisticated enough for a holiday dinner. Recipe information Ingredients 2 lb. medium carrots, peeled, halved lengthwise 2 lb. medium …
This classic French asparagus soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season. Recipe information Ingredients 2 pounds green asparagus 1 large onion, chopped 3 tablespoons unsalted butter 5 to 6 cups chicken broth 1/2 cup crème …
Vietnamese culture, a properly steamed fish is a benchmark for chefs, and those who can’t do it right are considered to be bad cooks. A perfectly steamed fish has flesh that is just cooked at the bone, never dry. Typically, whole fish are not served with the liquid in which it was steamed, which is too fishy tasting, and any sauce is added at the end, after the fish has been cooked. In this classic Chinese preparation, the fish is topped with scallions, cilantro and ginger, then doused with hot oil, which releases the flavor of the aromatics into the flesh of the fish.
1 (1½-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
Kosher salt and freshly ground black pepper
freshly ground black pepper
2 by ½-inch piece fresh ginger, peeled and finely julienned
¼ cup light soy sauce
1 tablespoon rice wine
1 scallion, white and light green parts only, julienned
4 cilantro sprigs
½ cup canola oil
1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to “cook” them. Drizzle the soy mixture over the fish and serve immediately.
Most markets sell fish that have already been scaled and gutted. If a fish has not been cleaned, you can ask the fishmonger to clean it for you. When we serve a whole fish at the restaurants, we also trim off the fins because the fish is easier to serve without them. With a pair of scissors, cut off the fins from both sides of the fish, from the belly, and then the dorsal fins (the ones running along the back). Finally, trim the tail by cutting it into a V shape and score the fish.
With its storied combination of coconut, pineapple, and (two types of) rum, this frozen piña colada recipe turns out a tropical cocktail that’s creamy, just sweet enough, and utterly refreshing. The original version of this Caribbean drink is credited to bartender Ramon “Monchito” Marrero of …
Cookie, chocolate, and marshmallow: the delicious flavors of a s’more, rearranged. Store-bought marshmallows are fine, though this dessert is even better with the homemade version. Try mixing and matching marshmallow and Pocky flavors to find your favorite combination. For example, strawberry-flavored marshmallows with matcha-flavored Pocky …
This easy grilled chicken recipe is a fast track to weeknight dinner, with a built-in marinade that’s made entirely with inexpensive ingredients you may already have in your pantry. It also adjusts to your schedule and equipment setup.
2 large shallots, finely chopped
4 garlic cloves, finely grated
⅔ cup extra-virgin olive oil, plus more for grill
¼ cup sherry vinegar or red wine vinegar
3 Tbsp. fresh lemon juice
2 Tbsp. fresh lime juice
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 tsp. sugar
½ tsp. freshly ground black pepper
4 skinless, boneless chicken breasts (about 1½ lb.)
Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10–14 minutes. Transfer to a cutting board and let rest 5–10 minutes before slicing.
Serve chicken with reserved marinade spooned over.
The marinated chicken can rest for 30 minutes or up to several hours before cooking, and is equally delicious if fired on a gas or charcoal grill or even cooked in a grill pan on the stovetop.
About that marinade: The punchy mix of shallots, garlic, sherry vinegar, and citrus takes skinless, boneless chicken breasts an infamously bland cut when treated poorly to a better plane, imbuing the meat with bright flavor and ensuring it’s juicy all the way through. A pinch of sugar encourages defined grill marks and crispy edges. Make sure to portion off a bit of the marinade before adding the chicken you’ll use it to sauce the meat once it’s off the grill.
Cook the chicken for 5–7 minutes per side (the internal temperature should reach 160°F) before removing from the heat, where the chicken temperature will continue to rise. Then, slice the charred and juicy chicken against the grain to pile on to salads or grain bowls, stuff into tacos and sandwiches, or eat alongside any of your favorite grilled side dishes.
Watermelon varies in sweetness, so taste as you go and adjust the amount of sugar accordingly. You can also swap the white sugar for agave syrup to complement the tequila’s flavor. As for that spirit, blanco tequila has a mild, grassy flavor ideal for this …
The easiest New York cheesecake you will ever make. You get that signature dense texture without the hassle of a water bath. Paired with a quick Biscoff crust, this foolproof dessert bakes beautifully every time. Just make sure to chill it completely before slicing!
Prep Time:5minutes mins
Cook Time:55minutes mins
Servings:8
After adding the eggs, use the lowest speed to have better control of the batter texture.
20 cm in diameter
You can use any type of biscuit and any spread
This cheesecake is the BEST make-ahead dessert because it literally needs plenty of time to set up properly. I actually prefer making it the day before I plan to serve it, which takes away all the stress of baking on the day of a dinner or party.
When you wrap your cheesecake to store it in the fridge, lay a piece of paper towel flat across the top of the pan before covering it with plastic wrap. The paper towel catches any condensation, keeping the top of your cheesecake dry and stopping your biscuit crust from getting soggy over time.
Calories: 636kcal | Carbohydrates: 67g | Protein: 17g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 566mg | Potassium: 217mg | Fiber: 0.1g | Sugar: 51g | Vitamin A: 393IU | Vitamin C: 0.01mg | Calcium: 248mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
If your ideal afternoon consists of a creamy iced matcha latte with a little something sweet on the side, these cherry matcha cookies are sure to become your new baking obsession. Even the trendiest coffee shops just discovered this well-balanced and insanely delicious flavor combination, so bringing these cookies to the …
