24 Nov 2013 — So good and so easy.
- cornstarch
- red pepper flakes
- vegetable oil
- cider vinegar
- canned tomato sauce
- diced onion
- soy sauce
- honey
- Salt and pepper
- boneless skinless chicken thighs
- sesame oil
- Sesame seeds
Serves 4 to 6
If the carrots have very narrow tips, trim the thin ends; they scorch easily.
WHY THIS RECIPE WORKS:
Roasting is one of the best approaches to maximize the sweet, earthy flavor of carrots. The high heat caramelizes the carrots’ sugars and browns the exteriors, ideally leaving the interiors tender and moist. For the best approach to roasting carrots, we cooked the carrots hot and fast. The intense heat promoted rapid caramelization, which, in turn, kept the interiors moist.
- dark brown sugar
- table salt
- ground black pepper
- soy sauce
- toasted sesame oil
- toasted sesame seeds
- red pepper flakes
- rib eye
- small red or green cabbage
- scallions
- carrots
- bell peppers
- medium cucumber
- cilantro
- One-half cup mint
- half cup local cantaloupe or honeydew melon
- lemon thyme or lemon balm
- half cup chopped toasted hazelnuts or pumpkin seeds
- Dressing
- toasted nut oil
- small garlic clove
- grated ginger
- small green or red spicy chili
- brown sugar
- Salt and pepper
- half cup chopped toasted hazelnuts or pumpkin seeds
- Dressing
- small garlic clove
- grated ginger
- Salt and pepper
- half cup orange marmalade
- half cup apricot preserves
- soy or tamari sauce
- hot chili garlic sauce
- white vinegar
- orange zest
- lemon zest
- Suggestions for the toppings:
- sesame oil
- soy sauce
- scallion finely sliced
- eggs lightly beaten
- For the omelet pinwheel:
- seasoned rice vinegar
- For the rice:
- Sauces to drizzle:
- chopped peanuts
- sprinkle of toasted sesame seeds
- finely chopped scallions
- or two of defrosted edamame hot or cold
- shredded raw carrots for color
- And hot sauce for the brave
- Hoisin sauce for the sweet
- Soy sauce for the salty
- and 1-1/2 TB sesame oil
- sugar
- peanut butter
- vinegar
Serves 4
The flat pad thai–style rice noodles that are used in this recipe can be found in the Asian foods section of most supermarkets. If you can’t find broccolini, you can substitute an equal amount of conventional broccoli, but be sure to trim and peel the stalks before cutting.
Pairs with:
Wente Vineyards Riverbank Riesling
Translating Thai street food into a quick weeknight dinner is easy—once you admit that most of what you thought you knew about stir-frying is wrong.
- CHILE VINEGAR
- white vinegar
- STIR-FRY
- baking soda
- vegetable oil
- oyster sauce
- soy sauce
- packed dark brown sugar
- white vinegar
- molasses
- fish sauce
- large eggs
Serves 4 to 6
If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.
- SAUCE
- low-sodium chicken broth
- sugar
- soy sauce
- Chinese black vinegar
- toasted sesame oil
- Chinese rice wine or dry sherry
- ketchup
- fish sauce
- cornstarch
- PORK
- baking soda
- cold water
- Chinese rice wine or dry sherry
- cornstarch
- STIR-FRY
- Asian broad-bean chili paste
- vegetable oil
Serves 4 as a main dish, or 6 as an appetizer
See below for tips on prepping lemon grass. Bamboo skewers soaked in water for 30 minutes can be substituted for metal skewers. The aluminum pan used for charcoal grilling should be at least 2 3/4 inches deep; you will not need the pan for a gas grill. Note: unless you have a very high-powered gas grill, these skewers will not be as well seared as they would be with charcoal.
WHY THIS RECIPE WORKS:
In the hands of American cooks, satay often comes out thick and chewy or overly marinated and mealy. To return this dish to its streetwise roots, we sliced beefy-flavored flank steak thinly across the grain and threaded it onto bamboo skewers. To add flavor, we used an aromatic basting sauce consisting of authentic Thai ingredients, rather than the overtenderizing marinade used in many recipes. And to ensure that the quick-cooking beef achieved a burnished exterior, we corralled the coals in an aluminum pan in the center of the grill to bring them closer to the meat.
- BASTING SAUCE
- light or regular coconut milk
- packed dark brown sugar
- fish sauce
- vegetable oil
- grated fresh ginger
- ground coriander
- red pepper flakes
- ground cumin
- salt
- BEEF
- vegetable oil
- packed dark brown sugar
- fish sauce
- Disposable aluminum roasting pan