Five Ways to Dirty Your Martini Without Olives
The brine from a jar of olives isn’t the only way to dirty a martini. For a new twist, try these other salty-savory liquids from the pickle (and dairy) aisle.
Chicago deep-dish pizza is where history and crust run deep.
This Chicago-style deep-dish pizza is inspired by the pies at My Pi Pizza in Chicago's Bucktown neighborhood. Chef-owner Rich Aronson's pie is relatively thin (compared with other deep-dish pizza styles), but it is thick and crisp enough on the bottom to hold up without bending under the weight of the toppings. The dough, while sturdy, is surprisingly flaky and light. In classic Chicago style, toppings (Italian sausage and sliced mozzarella cheese, in this case) were gently pressed into the dough before the sauce was added, giving the finished pie a beautiful, tomato-forward appearance. A sprinkle of oregano and Parmesan cheese added a touch of salty funk and herby aromas.
Everyone knows that when it comes to making stew, beef is king. Everyone is wrong.
In working to make a chicken stew that could satisfy like its beef brethren, we looked to two different chicken parts: We seared well-exercised wings to provide rich chicken flavor and plenty of thickening gelatin, and then we gently simmered bite-size pieces of boneless chicken thighs for tender bites throughout the stew. To boost meatiness, we used a combination of bacon, soy sauce, and anchovy paste. Finally we took full advantage of the concentrating effect of reduction by cooking down wine, broth, and aromatics at the start and simmering the stew uncovered during its stay in the oven.
Is Your Dish Too Salty? Sweet? Sour? Spicy? Here's How to Fix It.
We have some simple corrections that can come to your rescue when seasonings go awry.
This decadent, chocolatey banana bread recipe is crammed with banana flavor.
We wanted a dead simple recipe for banana bread that packed a big banana-chocolate punch and wasn't really “bready” at all. We were after a chocolaty slice that was tender, moist, buttery, just the right amount of sweet, and (most important) heavy with the aroma and flavor of bananas. To get there, we started by adding more bananas than we thought was possible, and then we added even more. After extensive testing, we arrived at a recipe that called for more than a pound of sweet, very ripe bananas and two types of chocolate (cocoa powder and chopped bittersweet chocolate). Plus, it was as easy as mixing the wet and dry ingredients together in a bowl. This version packs in a bit more butter and loads more bananas than the average recipe. What's more, we think it tastes a lot better, and we think you will, too.
Mexico City’s Enchiladas Suizas are Bright, Rich, and Creamy
The tangy, silky sauce lavished on this Mexico City staple is a standout.
We transform pork shoulder into smoky-tasting barbecue—in the oven.
In recipes, the phrase “indoor barbecue” is usually code for “braised in a Dutch oven with bottled barbecue sauce.” Unfortunately, this results in mushy, waterlogged meat and candy-sweet sauce. We wanted moist, tender, shreddable meat with deep smoke flavor all the way through, plus a dark, richly seasoned crust, often referred to as bark.
Sweetened with only honey, this naturally sweet carrot cake is simple and super moist.
Our goal was twofold: to keep the recipe as simple as possible, and to sweeten the cake only with honey, since its floral nuances seemed like a natural pair with the sweet carrots and warm spices. To keep the recipe streamlined, we wanted to avoid getting out the electric mixer and instead rely on an easy bowl method. Tasters preferred cakes made with neutral-flavored oil over those made with melted butter, since the oil didn’t detract from the other flavors in the cake. Our traditional recipe called for four whole carrots and we found that this amount worked perfectly to contribute both flavor and sweetness to the cake without impacting the texture. Finally, we bolstered the cake's flavor by increasing the amounts of cinnamon, nutmeg, and cloves.
Love yogurt? Learn how it's made and used around the globe, from South Asia to North America.
Similar to other fermented foods such as vinegar or fish sauce, yogurt likely came about as a happy accident. The prevailing theory is that when fresh milk was being stored or transported, often in animal skins, wild bacteria transformed it into the thicker, tart substance we now recognize as yogurt. While yogurt’s exact origin remains unclear, we know the food dates back to ...
China's fermented black beans infuse a simple weeknight stir-fry with complex, salty savor.
Dau si, or fermented black beans (they are also known as “dou chi” in Mandarin), are beloved across Asia for their savory, nuanced funk. We wanted to spotlight this umami-packed pantry staple in a simple weeknight stir-fry. Inspired by classic Cantonese dishes such as clams with black bean sauce, we paired the dau si with snappy, quick-cooking shrimp, which we marinated briefly in Shaoxing wine and soy sauce. We also added red bell pepper for crisp-tender texture and vibrant color. We enrobed the pepper slices and shrimp in a lightly thickened sauce studded with dau si and balanced with earthy sesame oil; sweet, briny oyster sauce; and sugar. A finishing sprinkle of scallion greens contributed gentle bite and freshness.
The easiest slow-cooker recipe we have? Maybe. The best lemon chicken you've tasted? Definitely.The easiest slow-cooker recipe we've ever published? Maybe. The best lemon chicken you've ever tasted? Definitely.
Light vs. Dark Soy Sauce: What's the Difference?
Many cultures have their own versions of light and dark soy sauces. How do they differ?
How to Scale a Cake Recipe for Any Size Pan
The difference between an 8x8 pan and a 9x9 pan is more significant than you might think. Our handy chart tells you how to scale your recipe accordingly.
The complex beauty of the best chilis, such as this one, comes from the dried chiles—not the meat.
To make a rich and flavorful vegetarian chili, we started with a base of onion and fresh poblano chile sautéed in plenty of olive oil until lightly browned—the oil's fat was important to unlock the flavors of the chiles and seasonings (whose flavor compounds are fat-soluble). Then we added tomato paste and plenty of minced garlic, along with dried oregano and a heap of warm, earthy ground cumin. We let it all sizzle until the tomato paste began to darken and the sugars caramelized. Many recipes call for store-bought chili powder, but we toasted torn dried ancho and guajillo chiles, reconstituted them in water, and then blitzed them in a blender with tomatoes and canned chipotle chile to create a significantly more complex chili. To account for the lack of meat, we incorporated soy sauce and dried porcini mushrooms in addition to the tomato paste to contribute umami, or savory flavor. Plus, the soy sauce and tomato paste combined to provide a concentrated salty-sweet tang while the reconstituted mushrooms added depth and a slightly smoky element, too. In lieu of meat, we used a medley of canned beans—black, pinto, and kidney—to create an appealing mosaic of colors, flavors, and textures, along with barley, which has a mild taste and contributes a pleasant, chewy bite.
Our version of hot and sour soup is spicy, bracing, rich, and complex.
To get deep, complex heat, we created the "hot" side of the soup with two heat sources—a full teaspoon of distinctive, penetrating white pepper and a little chili oil. To create the “sour” side, we settled on 5 tablespoons of Chinese black vinegar.
Why You Shouldn’t Use Cooking Spray on Your Nonstick Skillet
Using cooking spray on a nonstick skillet might seem like a good idea, but it can actually damage the nonstick coating.