Lamb is often overlooked on weeknights, so this recipe from the book Stir Fry by Caroline Hwang is an attempt to get us reintroduced. It could not be easier or come together more quickly. Lamb shoulder is marinated in a stir-fry sauce – you will want to keep extra on hand – and then stir-fried with whole cumin seed, garlic, hot Sichuan oil and cooked noodles. Top with fresh coriander and start slurping. [Ed. Note: Recipe headnote was originally written by Managing Producer Sally Swift for our Weeknight Kitchen newsletter.]
Jacques Pépin made this dish with Francis Lam during our recent visit to Pepin's home-studio kitchen. Listen to their conversation about the dish and check out their in-depth interview about Jacques's storied career and thoughts on current food media. Also see The Splendid Table Jacques Pépin Collection for many more recipes from Jacques.
There’s hardly a salad, sandwich, plate of eggs, cheese and charcuterie board, or platter of meat that wouldn’t be happier joined by a heap of pickled red onions.
What do you do when you have leftover chicken from khao mun gai or gai yang? You turn it into a dish befitting the situation. My mother did that best, letting very little go to waste. You could poach chicken just for this salad and it would be delicious, especially if you serve it slightly warm. What’s even better, the next time you make khao mun gai, poach extra chicken to make yum gai the next day. If you’re not starting with leftovers, poach raw chicken and tear it into strands. I like adding the skin — it provides richness and moisture, the way oil does in Western salads. Slice it into thin strands.
Make this salad at the height of summer, when heirloom tomatoes look like they’re about to burst open with flavorful juices. You can use any small, freshly dug potatoes, but try to get a mix of colors.
Depending on how it’s cooked or cut, cabbage can yield all kinds of different flavors, from crisp and peppery in coleslaw to beautifully caramelized, as in this dish.
1. Scald the milk in a small saucepan while constantly stirring. Remove from the heat, add the sugar, 1 teaspoon salt, and the butter and mix well until the sugar and salt have dissolved and the butter has melted. Transfer to a bowl.
This is the fresh relief every Thanksgiving menu needs. Greens, both tart and mild, with a few craisins and the simplest and most classic of dressings — solely good tasting oil and vinegar with some salt and pepper. Let all the other dishes on the table cry "Taste all my flavors!" This salad stands serene and elegant in its simplicity.
With some honey, our gremolata will go to new heights.
The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.