The yogurt and assertive spice combination give the cauliflower an enormous depth of flavor and a really rich texture. For a complete meal, serve this with white or brown rice, quinoa, or warm flatbread and a platter of sliced cucumbers that you’ve drizzled with lemon juice and sprinkled with salt.
This light dish, perfectly portioned and wonderfully herbaceous, works as a fresh appetizer, starter, or alongside a grilled steak, pork chop, or steak.
There are hundreds of dumpling varieties in China, but only a few ways to cook them. This is dumpling genius Helen You’s recipe for making the wrappers for boiled or panfried dumplings. If you’ve been lucky enough to try Helen’s dumplings at her New York City restaurant Dumpling Galaxy, you’ll be thrilled to finally be […]
Chef Chris Prosperi knows his way around a potato. His latest recipe is a “mash up” of a loaded baked potato and smashed potatoes. You can take them as far as you’d like. Smash a little for lumpy potatoes or keep at it, cooking and scrapping, for a smoother, creamier mash.
What makes these French fries Ultimate? The proper technique of cutting the potatoes into the right width, the double frying method (the second frying after being dusted with a secret ingredient), and the perfect temperatures during both the frying stages deliver the crispy-on-the outside and tender-on-the-inside fry. There’s also a crazy-good black bean dip that’ll have you wondering why you ever went for that sugary ketchup.
This rich recipe, by Ronni Lundy, was inspired by the colcannon served at Main Street Meats in Chattanooga, a dish so sustaining it will almost make you forgo their heavenly hamburger. Almost.