Today I continue collecting the recipes I haven’t gotten around to trying.
- Chicken Pad Thai — A take-out favorite comes home for dinner. Here’s our version of Pad Thai with chicken. A little prep goes a long way and makes this dish an easy stovetop dinner. You can do this!
- How to Make Creamy Chocolate Ice Cream Without an Ice Cream Machine — You don’t need an ice cream machine to make great chocolate ice cream, but you do need to reach for top-notch cocoa powder.
- A Soothing Persian Rice Pudding for Ramadan — As the fasting month comes to a close, one writer reflects on the foods that bolster.
- White Bean, Tomato, and Shrimp Skillet Dinner — Consider yourself transported to the Mediterranean! This gorgeous skillet dinner is bursting with tomatoes, anise-scented fennel, white beans, and vibrant shrimp.
- Crispy Tacos (Tacos Dorados) — Commercial taco kits are convenient, but the seasoning packets taste dusty and flat and the shells are short on flavor and prone to cracking. Frying your own shells results in great taste and texture, but the process is tedious and messy. Instead, we made tacos dorados, a Mexican preparation in which corn tortillas are stuffed with a beef filling before being folded in half and fried.
- Rigatoni alla Genovese – Maybe the Best Meat Sauce You’ve Never Heard Of — I have no idea why this amazingly flavorful Genovese-style meat sauce isn’t way more popular than it is. It’s quite simply one of the best pasta sauces you’ll ever taste, thanks to a very slow cooking process, and massive amounts of onions.
- Foolproof Pan Pizza Recipe — A pan pizza recipe for those who love a thick and crispy crust that’s golden on the botton, but puffy and soft under the layers of sauce and mozzarella.
- Crispy “Everything” Flatbread – “Everything” and Everything — These crispy “everything” flatbread crackers aren’t just called “everything” because they’re inspired by the “everything bagel,” but also because they’re everything you’d want in a flatbread. They’re savory, and interesting enough to eat by themselves, but also pair perfectly with countless dips, any cheese plate, and of course, anything you’d schmear on a bagel.
- The Best Chili Ever Recipe — A methodical approach to perfecting classic beef chili.
- Grilled Chicken Teriyaki Skewers with Miso Ranch – A Combo Made in Heaven, and Sebastopol — I’ve wanted to film a skewered version of our chicken teriyaki recipe for a while, but it was actually a karaage I recently enjoyed that pushed me into action. Michele and I were at Ramen Gaijin in Sebastopol, where they serve an amazing chicken karaage that comes with a miso ranch dipping sauce. The cool, tangy sauce is just perfect with the fried nuggets of chicken, and I assumed (correctly so, as it turns out) that it would be just as effective with these skewers.
- Easy Baked Beef Brisket – Slow and Low is Not the Tempo — Remember that time you waited all day for your “low and slow” beef brisket to finish cooking, and once it finally did, it was dry? It left you disappointed, disillusioned, and wondering what went wrong. Well, I won’t bore you with all the scientific, easy-to-Google details, but basically meat can “stall” during long, low-heat methods, and never reach the proper internal temperature to fully release all the succulent goodness.
- SALTY CASHEW-COCONUT COOKIES — I wanted a cookie that reminded me of a PayDay bar because those are one of the best candy bars ever invented. And in fact you could probably use roasted salted peanuts here in this recipe just fine but I haven’t tried it because I’m a FANCY GIRL NOW and my peanuts are cashews. (Actually, it’s ’cause of peanut allergies in some kids we know but the “too fancy for peanuts” excuse sounds so glamorous!)