[Photographs: Vicky Wasik] Growing up, one of my favorite comfort dishes was my dad’s version of chicken poached in soy sauce. That might sound gross to the uninitiated, but hear me out: Picture a tender, juicy, whole chicken poached in an intoxicating blend of dark […]
[Photographs: Vicky Wasik] Soy sauce chicken is a classic Cantonese dish with legions of fans. Though it isn’t hard to cook, traditional recipes use ingredients like rock sugar, chenpi (a medicinal ingredient made from sun-dried tangerine peels), and Chinese rose wine that can be difficult […]
[Photographs: Vicky Wasik] This is a pressure cooker adaptation of our popular braised pork belly chashu, the meltingly soft, seasoned pork that often crowns a bowl of piping hot ramen. Instead of cooking the belly low and slow in the oven for three to four […]
[Photographs: Vicky Wasik] This is a pressure cooker adaptation of our popular braised pork belly chashu, the meltingly soft, seasoned pork that often crowns a bowl of piping hot ramen. Instead of cooking the belly low and slow in the oven for three to four […]
[Video: Serious Eats Team] Today we continue with Fuchsia Dunlop in our exploration of some of the 23 canonical flavors of the Sichuan kitchen beyond málà (hot and numbing), and there may be none further from the realm of prickly Sichuan peppercorns and fiery chilies […]
[Photograph: Vicky Wasik] A great breakfast sandwich can really set the tone for a solid weekend, but making them yourself can sometimes feel like a bit of an ordeal. Cooking bacon or sausage for an egg sandwich isn’t hard, but I don’t always want to […]
[Photograph: Vicky Wasik] If you like spiking mayonnaise with sriracha, gochujang, or harissa to add a little heat to sandwiches, burgers, French fries, grilled seafood, and other mayo-friendly foods, then you need to give this ‘nduja mayo a try. For the uninitiated, ‘nduja is a […]
[Photograph: Vicky Wasik] A great breakfast sandwich can really set the tone for a solid weekend, but making them yourself can sometimes feel like a bit of an ordeal. Cooking bacon or sausage for an egg sandwich isn’t hard, but I don’t always want to […]
[Illustration: Biodiversity Heritage Library] You did it! Another week down! We’re putting up a post very much like this one every Friday afternoon to celebrate the fact that the week is done. We think of this series as something of a send-off for the week, […]
[Photographs: Vicky Wasik] The history of ribollita is one of tradition—after making a big pot of vegetable soup, Italians would stretch any leftovers into a stew by reheating it the following day and adding beans and stale bread to the mix, thereby creating a new […]