[Photographs: Vicky Wasik] Christmas is cookie season, and it’s not hard to understand why. Inexpensive, easy to make in bulk, delicious, and crowd-pleasing—who would turn down a tray of freshly baked cookies?—cookies are the perfect food for giving as a gift during the holidays. Decorated […]
[Photograph: Laura Lajh Prijatelj. Pickles photograph: Vicky Wasik.] It was a thrill to sit across the table from René Redzepi to record this latest episode of Special Sauce. The pioneering chef-restaurateur is the force behind Copenhagen’s Noma, which has been declared the best restaurant in […]
Adjust oven rack to lower-middle position and preheat oven to 350°F (180°C). In the bowl of a stand mixer fitted with a paddle attachment, combine flour, sugar, salt, baking powder, chopped toasted almonds, and chopped anise seed. Mix on low until homogeneous, then add eggs and vanilla; continue to mix just long enough to form a soft dough.
[Photographs: Vicky Wasik] During a recent attempt to organize the Serious Eats pantry, I stumbled upon the leftovers from Daniel’s experiments with blanched almonds. They were nearing the end of their shelf life, so I decided to save them with a batch of almond-anise biscotti. […]
[Photographs: Vicky Wasik] (As told to Sonja Swanson.) When I was growing up in Korea, right around the time when the fields turned golden yellow and people began to prepare for the cold winter, we’d harvest a big, old, wrinkled pumpkins the color of dusty […]
This warming Korean porridge is a celebration of fall produce, and is loaded with winter squash, chestnuts, sweet potatoes, jujubes, and beans. The squash traditionally used is a large, old one called neulgeun hobak in Korean, but it can be difficult to find; butternut squash works well as a substitute. The porridge is delicious served hot on a winter day, but it can also be eaten at room temperature, and is equally flexible in terms of when it’s eaten: it makes a great breakfast, lunch, dinner, or snack. Plus, it just happens to be vegan.
[Photographs: Vicky Wasik, unless otherwise noted] Ever find yourself curious about what other people are shopping for? This happens to us a lot in the grocery store aisle: We’re minding our own business, grabbing bananas and all the other stuff we actually need, when someone […]
[Photographs: Vicky Wasik] Most ramen fans in the United States are familiar with Hakata-style tonkotsu ramen, the thick, creamy, pork broth–based bowl of noodles that is the star of menus of popular chains like Ippudo and Ichiran. But the same can’t be said for tori […]
Tori paitan broth is a chicken-based cousin of the ubiquitous creamy and rich tonkotsu ramen broth, which is made from pork. This tori paitan broth recipe was originally developed to use up leftover ingredients from our pressure cooker chintan shoyu ramen broth recipe, although it can be made using fresh ingredients if you don’t want to make the other broth first. If you use fresh ingredients, the process is only slightly different; the yield will be slightly higher, and it will be richer in flavor and thicker in texture.
This recipe calls for using an immersion blender to break up the cooked chicken carcass and create an emulsified broth. Alternatively, you can transfer the broth and carcass to a good-quality countertop blender, or you can break up the carcass using a potato masher or wooden spoon and boiling it vigorously to achieve a similar effect.
[Photograph: Vicky Wasik] This bowl of ramen features a creamy and rich chicken paitan broth flavored with a tare, or seasoning, made from a mixture of red miso, soy sauce, sake, dried fish, kelp, and fresh red chilies (optional). Apart from other optional toppings, like […]