Convert the fish hater in your life (there’s always one).
I have learned the hard way, again and again, to always get insurance. That’s where the dusting of Microplaned cheese comes into play on these crispy smashed potatoes. Because the truth is, there’s plenty you can do to maximize crispy edges and tender centers. The baking soda in the cooking water, the rough toss with cooking fat before the high heat roast, and the temperature all contribute texture. But every now and again, you’ll come across a bag of potatoes that refuses to turn golden and crunchy.
Think of this bowl as a starter niboshi ramen. Niboshi are infused into the stock, tare, and an aromatic oil. The tare is excellent in almost any stock for ramen, since it’s packed with kombu, katsuobushi, oyster sauce, fish sauce, shiitake—a grab bag of glutamates, inosinates, and guanylates. The same is true of the niboshi oil, but if you are new to niboshi flavor, you may want to start off with a teaspoon or so.
Crispy phyllo parcels celebrating the combo of creamy beans, tuna, harissa and sweet dried apricots
I’ve shared versions of this brownie recipe (they’re around, hidden like Easter eggs in corners of the internet) for the true dark choco-late lovers out there like me, those of us who feel a predictable long-ing for rich, bitter chocolate to close a satisfying dinner.
This is a remarkably simple recipe for making some rather stunning iced teas. Personally, I serve my iced teas like wine in beautiful glasses, without ice, so they don't dilute and become watery at the bottom. A drink this good deserves to be sipped with delight like a fine wine. And like fine wine, these teas need nothing added. No sugar. No fruit. No flavourings. Nothing. Making them calorie-free and utterly delicious.
For the perfect iced tea recipes, I recommend a cold extraction - infusing the tea in cold water overnight. This brings out the most nuanced and elegant notes and is completely flavour-stable (in the refrigerator) for 3-4 days. Conversely, a hot infusion is quicker to make but oxidizes and deteriorates rapidly, and is far more bitter, and needs sweetening.