Recipes

781 Pins
 1d
Collection by
Rumor has it Choco Tacos may be coming back this year, but that shouldn’t stop you from making your own. The shell is made with the same method you would use to make tuile cookies–spread into a thin circle and baked in the oven until golden brown and filled with (store-bought) vanilla fudge swirl ice cream. In true Choco Taco fashion, they’re also dipped in a chocolate magic shell mixed with peanuts. Although baking the shells in the oven allows you to make several at a time, if you want to...
Homemade Choco Tacos
Rumor has it Choco Tacos may be coming back this year, but that shouldn’t stop you from making your own. The shell is made with the same method you would use to make tuile cookies–spread into a thin circle and baked in the oven until golden brown and filled with (store-bought) vanilla fudge swirl ice cream. In true Choco Taco fashion, they’re also dipped in a chocolate magic shell mixed with peanuts. Although baking the shells in the oven allows you to make several at a time, if you want to...
I have very fond memories of all things teriyaki. As a teenager, my friends and I used to take the nearly hour-long subway ride to a Queens mall, specifically for the food court chicken teriyaki. Life has gotten a bit more complicated since then, and my palate has evolved quite a bit, but all things teriyaki have remained a comfort food staple for me. In celebration of summer grilling, I developed this grilled lobster tail teriyaki. A Japanese-inspired sofrito—a playful take on the Puerto Ric...
Teriyaki & Sofrito Grilled Lobster Tails
I have very fond memories of all things teriyaki. As a teenager, my friends and I used to take the nearly hour-long subway ride to a Queens mall, specifically for the food court chicken teriyaki. Life has gotten a bit more complicated since then, and my palate has evolved quite a bit, but all things teriyaki have remained a comfort food staple for me. In celebration of summer grilling, I developed this grilled lobster tail teriyaki. A Japanese-inspired sofrito—a playful take on the Puerto Ric...
Biang Biang noodles are more than just a dish—they're a testament to the artistry and tradition of Shaanxi cuisine in China. Named for the dramatic slapping sound made as the dough is stretched, these hand-pulled noodles are as satisfying to make as they are to devour. This recipe begins with a humble mix of flour, water, and salt, transforming into wide, chewy ribbons through the artful technique of stretching and pulling the dough. Once cooked, these noodles are dressed in a fragrant sauce ...
Spicy Biang Biang Noodles (Hand-Pulled Noodles)
Biang Biang noodles are more than just a dish—they're a testament to the artistry and tradition of Shaanxi cuisine in China. Named for the dramatic slapping sound made as the dough is stretched, these hand-pulled noodles are as satisfying to make as they are to devour. This recipe begins with a humble mix of flour, water, and salt, transforming into wide, chewy ribbons through the artful technique of stretching and pulling the dough. Once cooked, these noodles are dressed in a fragrant sauce ...
·
3h 40m
In this delicate twist of the classic Italian dessert, milk tea replaces the espresso but the light, airy ladyfingers and mascarpone remain.
Hong Kong-Style Milk Tea Tiramisu
In this delicate twist of the classic Italian dessert, milk tea replaces the espresso but the light, airy ladyfingers and mascarpone remain.
Every summer at family events, my Grandma would make us her slow-roasted brisket with homemade barbecue sauce, potato salad, bacon and three-bean baked beans, with rolls served on the side. It was something we always looked forward to as brisket wasn’t often on our weekly roster of recipes at home, and it was absolutely delicious. I used that brisket recipe for these BBQ brisket sliders—also made in the oven—and layered it on potato rolls with cheddar cheese and quick caramelized onions. Ti...
Slow-Roasted BBQ Brisket Sliders
Every summer at family events, my Grandma would make us her slow-roasted brisket with homemade barbecue sauce, potato salad, bacon and three-bean baked beans, with rolls served on the side. It was something we always looked forward to as brisket wasn’t often on our weekly roster of recipes at home, and it was absolutely delicious. I used that brisket recipe for these BBQ brisket sliders—also made in the oven—and layered it on potato rolls with cheddar cheese and quick caramelized onions. Ti...
I have very fond memories of all things teriyaki. As a teenager, my friends and I used to take the nearly hour-long subway ride to a Queens mall, specifically for the food court chicken teriyaki. Life has gotten a bit more complicated since then, and my palate has evolved quite a bit, but all things teriyaki have remained a comfort food staple for me. In celebration of summer grilling, I developed this grilled lobster tail teriyaki. A Japanese-inspired sofrito—a playful take on the Puerto Ric...
Teriyaki & Sofrito Grilled Lobster Tails
I have very fond memories of all things teriyaki. As a teenager, my friends and I used to take the nearly hour-long subway ride to a Queens mall, specifically for the food court chicken teriyaki. Life has gotten a bit more complicated since then, and my palate has evolved quite a bit, but all things teriyaki have remained a comfort food staple for me. In celebration of summer grilling, I developed this grilled lobster tail teriyaki. A Japanese-inspired sofrito—a playful take on the Puerto Ric...
Have you ever wondered what makes Japanese curry so unique? It boasts a complex blend of spices, with notes of turmeric, cumin, coriander, and a hint of apple or honey for sweetness. While it's often enjoyed as a thick stew over rice, Japanese curry's adaptability shines in this creamy udon. Available in both roux blocks and powder form, I prefer using powder when I'm not making a traditional stew, as it offers more control over the final flavor. Udon noodles, with their thick, slippery textu...
Creamy Japanese Curry Udon
Have you ever wondered what makes Japanese curry so unique? It boasts a complex blend of spices, with notes of turmeric, cumin, coriander, and a hint of apple or honey for sweetness. While it's often enjoyed as a thick stew over rice, Japanese curry's adaptability shines in this creamy udon. Available in both roux blocks and powder form, I prefer using powder when I'm not making a traditional stew, as it offers more control over the final flavor. Udon noodles, with their thick, slippery textu...
·
25m
Steak au poivre, meaning "pepper steak" in French, is a classic dish celebrated for its simplicity and bold flavors. Originating in the bistro culture of France, this dish is traditionally made with filet mignon, a tender and lean cut of beef. However, my version opts for New York strip steak, a flavorful and well-marbled cut that delivers, in my opinion, a richer, more robust flavor. The true star of this dish is the rainbow peppercorn crust. Unlike traditional steak au poivre, which relies ...
Rainbow Peppercorn Steak au Poivre
Steak au poivre, meaning "pepper steak" in French, is a classic dish celebrated for its simplicity and bold flavors. Originating in the bistro culture of France, this dish is traditionally made with filet mignon, a tender and lean cut of beef. However, my version opts for New York strip steak, a flavorful and well-marbled cut that delivers, in my opinion, a richer, more robust flavor. The true star of this dish is the rainbow peppercorn crust. Unlike traditional steak au poivre, which relies ...
·
27m
You really don't need a weekend in New England (unless you already live there) to enjoy a proper seafood boil. These surprisingly simple feasts are usually reserved for special occasions or large crowds, but they come together so easily that you can definitely enjoy one on a Tuesday night, just because. Feel free to swap out clams for mussels (or add both!), crab legs for lobster tails, and absolutely play with your seasonings and other additions. The most challenging part is the timing, ensu...
Weeknight Seafood Boil
You really don't need a weekend in New England (unless you already live there) to enjoy a proper seafood boil. These surprisingly simple feasts are usually reserved for special occasions or large crowds, but they come together so easily that you can definitely enjoy one on a Tuesday night, just because. Feel free to swap out clams for mussels (or add both!), crab legs for lobster tails, and absolutely play with your seasonings and other additions. The most challenging part is the timing, ensu...
·
1h 0m
a blueberry cobbler in a pot with ice cream and spoons next to it
Blueberry Grunt with Honey-Glazed Corn Biscuits
A blueberry grunt made with sweet-corn biscuit dough finished with a honey-butter glaze and flakey sea salt. It’s a simple and utterly delicious summer dessert that I like serving with a scoop of vanilla ice cream. I say to make more honey butter than you’ll initially need, and that's so you have extra to drizzle over your portion. If you’re one of the seemingly few who’s had a grunt before, you can skip over the next few sentences. But, if you’re like me and have no clue what a grunt is or...
·
1h 15m
a woman is holding some food in her hands while standing on a table with other foods
Papas Rellenas (Picadillo-Stuffed Potato Fritters) From ‘Islas’ by Von Díaz
Von Díaz, an accomplished cookbook author and food historian, and I have been friends for years, so I was thrilled to have the opportunity to cook together from her new cookbook, “Islas: A Celebration of Tropical Cooking.” Here is her recipe: Enjoyed across Latin America, papas rellenas are sinful. Potatoes are boiled and mashed, then stuffed with seasoned ground beef, formed into balls, and fried. They’re laborious to make, so they’re most commonly sold at cuchifrito stands in the Dominican...
·
4h 20m
two chocolate chip cookies sitting on top of white paper
Chewy Salted Chocolate Chip Cookies with Maple
A simple and basic recipe for a delicious chocolate chip cookie. I add maple syrup for an extra flavor boost, two types of chopped chocolate–milk and dark–and a fair amount of salt, both mixed in and sprinkled on top. They’re the ideal cookie for the person who favors one that’s thin and crisp on the outside, and chewy and caramelly in the center with lots of melted chocolate pools. Cookie dough or cookie, this is almost always my go-to recipe. Tips & Tricks • If you can find them in t...
two glasses filled with smoothie sitting on top of a table next to some bananas
Salted “Caramel” Smoothie
You’ll want to stash a few bananas in the freezer ahead of time for this delicious smoothie that tastes like a healthier version of a salted caramel milkshake. Dates, peanut butter, cinnamon, and salt help bring out that salted caramel flavor and Planet Oat Unsweetened Original Oatmilk makes it creamy without a drop of dairy.
three cups with straws and flowers in them on a table next to a yellow towel
Sunrise Slushie
This creamy slushie hits the spot when you’re craving an icy treat. It’s a simple blend of juicy citrus and velvety smooth Planet Oat Barista Lovers Oatmilk; adding hibiscus tea, pineapple juice, and frozen mango turns what could be an everyday smoothie into a festive tropical drink. Think of it as a cross between an orange slushie and a mango smoothie—just enough creaminess to feel indulgent but not heavy, equal parts sweet and tart. Feel free to substitute your favorite fruits and juice...
a bowl filled with vegetables next to some tortilla chips
Scallop & Shrimp Aguachile
My first taste of aguachile was in Los Angeles a few years ago, and I was thrilled to rediscover it back in NYC's Jackson Heights at Mariscos El Submarino, a Mexican seafood restaurant specializing in aguachiles, cócteles, ceviche, and other freshly prepared dishes. Aguachile, meaning "chili water," is a dish from Sinaloa, México, is similar to ceviche but with a focus on spiciness. It typically consists of raw seafood, often shrimp (and here I'm using scallops as well), cured in lime juice, ...
·
1h 15m