No need to reach for a jar of Asian plum sauce now that the stone fruits are in season. These juicy slices cook down quickly to a jammy sauce that’s much more tangy and refreshing. Smothered on tender chunks of chicken, with a splash of soy sauce, it’s savory and satisfying, too. I’m now convinced that the old sweet-and-sour stir-fry routine must have been prompted by fresh plums.
Why settle for sad tomatoes shipped in from somewhere it wasn’t ripened on the vine just because you’re craving a sandwich? We all love a juicy slab of beefsteak tomato at its peak of flavor on bread, but it ain’t going to happen in the spring. Fortunately, there are plenty of ingredients in their prime now, and with a little imagination — and acceptance — you may just forget the bloated, blood-red things even exist.
I was enjoying the crisped bits of skin on a perfectly roasted chicken one day when it struck me: the salty, roasty, umami-rich flavor was almost like red miso. Why not try using this as a marinade next time? It was an a-ha moment that went all too well, the first time around. I can’t wait to experiment with it some more.
Does anyone remember “buddy burgers” from Burger King? I think that this retired menu item from the fast-food chain must have appeared sometime in the mid-to-late 1980s. As little kids, my brother and I enjoyed the novelty: two little hamburgers attached by virtue of a conjoined bun. I didn’t really have a taste for hamburgers then, but we liked pulling them apart and each getting a burger (for what that was worth). Here I’ve revamped the memory by making two … Read More
This past Sunday marked a collision of occasions, not the least of which being the eve of Chinese New Year. But it was also the day of a major football game, a pre-Superbowl Sunday, you might say. Most important, and the one I chose to celebrate: it was Karol’s finger-food potluck birthday party. I think this dish could have satisfied the crowds at gatherings for all three.
Stop. I know what you’re thinking. It’s one of three things: What in the world is this funny lump of meat stuffed inside a strange, puffy bun? Or, You just copied the pork buns made famous by Momofuku Noodle Bar, and put cilantro and peanuts on top! Or finally, Hao che! You just made Taiwanese gua bao at home! Good for you.
Happy St. Patty’s Day! If popular tradition had won us over, we’d be toasting pints of Guinness in leprechaun hats and forking up mouthfuls of corned beef with cabbage and potatoes right about now. But as much as I hold dear that classic meal, it just didn’t seem like an appropriate day for boiled potatoes and cabbage. At sixty degrees and sunny outside, it’s picnic time. Spring is here, and that’s reason enough to celebrate.
The Sixth Annual Great Hot Dog Cook-Off took place last Saturday, and what a competition we had! The little cook-off that began in Kara Masi’s backyard has blossomed into a full-blown block party in front of Kelso Brewery in Clinton Hill, Brooklyn. As always, this event was a charity fundraiser for City Harvest, who received all of the proceeds from the 300 ticket sales. Kelso has been sponsoring the cook-off since the very first year, and last year held it … Read More
I know it’s suddenly summer in the city, and yesterday’s humidity prompted some to rev up the A/C already. But, like less fortunate others, I’ve come down with a rare case of spring allergies and can’t tell you how many times I’ve sneezed this morning. My inner food forecast told me it was time for some animal protein. Moo, you flexitarian, tea-drinking weakling!
I’ve been having a love affair with beans lately. This may have happened by default, with so few fresh muses in season to cook with, or else a newfound appreciation simply gained on its own merit: beans are infinitely versatile, used in every cuisine, hearty, and nutritious. They are the main ingredient in comfort foods of so many cultures, like the French cassoulet. But beans also have a stigma attached to them, especially in our meat-loving culture — that of … Read More