Dig in, Discover, and Cook
Qatayef asafiri (aka little birds) is one of the most iconic desserts of the Ramadan season.
These petite pancakes folded around a creamy filling, edged with nuts, and drizzled with honey are the holiday's most anticipated confection. The handheld dazzlers are made by stuffing small semolina pancakes with a creamy filling, folding them partway to create a beak shape (“asafiri” means “little birds”), adorning the exposed filling with chopped pistachios, and drizzling attar (a thick sugar syrup) or honey on top. The dessert is highly fragrant, with orange blossom and rose water extracts and heady spices such as cinnamon, mahlab, and ground anise seed flavoring both the cakes and the filling. Importantly, the pancakes are cooked only on one side so that the top side stays tacky and moist and able to be pinched together. Instead of ashta, the creamy filling that is used in the Arab world, we chose mascarpone cheese thinned with a little milk. To efficiently stuff the pancakes, we first pinched them into a beak shape before squeezing the cheese filling inside with a pastry bag.
Chef Ken Oringer’s Favorite Gluten-Free Products
These are the brands this James Beard Award–winner keeps in his home kitchen.
The lightest, brightest way to eat Swiss chard.
Looking almost like a tangle of emerald-green fettuccine when plated, this shredded Swiss chard salad is one of the most beautiful recipes you can make with a fresh, vibrantly colored bunch of leafy greens. Happily, chard is not just exceptionally nutritious, being rich in vitamins, minerals, and fiber. It also makes a delicious salad green when simply stemmed, sliced, and tossed in dressing. Unlike heartier kale, which needs some massaging or light cooking to tenderize, chard is tender enough to be eaten raw without any pretreatment. It's also lighter, fresher, and slightly less earthy-tasting than cooked chard. The other ingredients in this salad made for perfect foils to the mild and pleasantly bitter leafy green, creating a harmonious, balanced blend of flavors. A bright, sweet vinaigrette of fig preserves, whole-grain mustard, red wine vinegar, and minced shallot complemented not only the chard but also some peppery, pungent blue cheese and salty, rich prosciutto. A handful of shredded fresh basil layered in complexity with its herbal notes of licorice, while toasted walnuts added luxurious nuttiness and crunch. If it isn't already, with this recipe in your hands, chard could become your new favorite salad green.
This Lasagna Is a Staple in the Reviews Team's Kitchen. Here's Why.
We’ve learned a lot from this lasagna and we’ve loved every delicious minute of it.
Chewy Korean rice cakes star in this family-friendly vegetarian stir-fry.
This weeknight, family-friendly stir-fry is so simple, even kid chefs can help make dinner! It stars chewy Korean rice cakes, baby bok choy, snow peas, and a slightly spicy sauce thanks to a bit of gochujang (a Korean chile paste). This recipe provides an opportunity for kids to practice mincing garlic cloves.
A Rib-Eye is Two Different Steaks. One of Them is Way Better.
Rib-eye is a primo cut for good reason. But many people overlook its most tender, flavorful part. Here’s how to enjoy this steak to the utmost.
This oft-overlooked technique results in silky, sweet-nutty spears.
Braising produces asparagus with a tender, silky texture and sweet, nutty flavor. To achieve consistently cooked spears, we eschewed the tradition of slow cooking in a minimal amount of liquid. Instead we vigorously simmered the vegetable in a copious amount of liquid. We also allowed the braising liquid to evaporate, leaving behind a light glaze that coated the asparagus. Finishing the dish with a small amount of acidity and fresh herbs accentuated the vegetable's sweet flavor.
Cucumber relish adds a flavorful punch to this dish of red curry shrimp over coconut rice.
Sweet and creamy coconut rice provided cooling contrast to shrimp sautéed with red curry paste and a piquant cucumber relish.
Eggplant cooks up differently than most produce. Here's why.
Our braised eggplant boasts a meltingly tender, creamy texture. We cut the eggplant into slim wedges, making sure that each piece had some skin attached to keep it from falling apart during cooking. Instead of treating the dish as a stir-fry, we braised the eggplant in a single batch. Once the eggplant was tender, we reduced the braising liquid to create a sauce.
Should You Store Food in an Opened Can?
If you keep your half-used can of food in the fridge, you’re not alone. But is it safe?
We ditched the package instructions for the best couscous.
To properly cook couscous, we had to think outside the box. The “pilaf method” allowed the couscous in our recipe to brown gently and uniformly, and cook up fluffy and separate. We bumped up the flavor of our couscous recipe by using a combination of chicken broth and water, which we added to the pan after the couscous was toasted, and by using raisins and pine nuts for textural and flavor contrast.
What’s the Best Flour to Use for Homemade Pasta?
Adjust the structure and chew to suit your taste.
Our Skillet Chicken with Spring Vegetables makes a quick and flavorful meal.
Starting the asparagus in the microwave allows it to finish cooking in the tarragon pan sauce.
Bland chicken breasts? Not when they're flavored with ginger, fish sauce, and chili-garlic sauce.
Borrowing a technique from Charles Phan, we streamlined a Vietnamese-style fish sauce–caramel braise by using brown sugar instead of making a caramel.
Use Simple Poultry Geometry to Cut Chicken Breast into Three Even Cutlets
Slice chicken crosswise, then lengthwise to revolutionize your weeknight chicken dinner.
Create a fresh, lower-sodium vegetable juice inspired by V8.
Inspired by the ingredient list of commercially available V8—a beverage made up of eight different vegetables—we sought to create a fresh-tasting, lower-sodium vegetable juice. A defining characteristic of V8 is the thick texture of tomato puree, but after trying blanched and canned tomatoes, we opted for a large raw tomato to let its brightly acidic quality shine. This resulted in a more balanced juice where the other vegetables could be tasted equally. Spinach added a vibrant and complex leafy green flavor, while watercress lent pepperiness that worked well with savory celery. And just one carrot provided the right amount of welcome sweetness against the other vegetables in our pared-down ingredient list. Store-bought V8 is quite salty, so in addition to the natural savoriness of juiced celery, we added Worcestershire and sea salt as optional garnishes to our v5 to emulate that flavor without overpowering you with sodium.
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