In theory, garlic shrimp pasta has all the makings of an ideal weeknight meal. Toss a few quick-cooking ingredients—shrimp, garlic, oil, wine—with boiled dried pasta, and only the salad’s left holding up dinner.
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For a new take on vegetable slaw, we thinly sliced sweet snap peas, juicy English cucumbers, and peppery radishes for a fresh, crunchy accompaniment to skillet-seared sea scallops.
We brightened up the mayonnaise-based slaw dressing with plenty of fresh chives and lemon zest and juice. A quick sear on the scallops deliciously caramelized the exterior while keeping the inside tender.
Falafel are crispy on the outside, soft on the inside, packed with seasoning, and utterly irresistible. Here we essentially supersize these chickpea fritters to make a uniquely delicious burger.
We started by soaking dried chickpeas overnight to soften before grinding them into coarse bits along with onion, herbs, garlic, and spices.
In the Middle East, kebabs called kofte feature ground meat (not chunks) mixed with lots of spices and fresh herbs that is formed around metal skewers and quickly grilled.
A surfside treat, California fish tacos feature battered and fried crispy white fish and sprightly pickled vegetables. When done right, they are light and fresh, with a lively mix of textures and flavours.
This recipe may look involved, but the components come together quickly, so invite your friends to help. The frying uses a mere 3/4-inch layer of oil (no splattering vats).
There’s probably no recipe that better showcases salt and pepper working in multiple ways and together than Chinese salt and pepper shrimp, an enticing dish of plump, moist fried shrimp with shells as shatteringly crispy—and appealing to eat—as fried chicken skin, and a killer savory-spicy flavour profile.
Harissa is a traditional North African condiment that has an irresistibly complex chile flavour.
It pairs perfectly with lamb’s earthy taste in this rich, spiced burger. Cool, creamy mayonnaise provides a rich base for our spicy harissa-spiked sauce, and a blast of fresh mint and lemon zest balances out the harissa’s heat.
As we learned with recipes for beef, lamb, pork, and poultry, cooking en cocotte—cooking a protein in a covered pot with little to no liquid—concentrates flavour.
The smoky char of the grill brings a whole new dimension to plain old Caesar salad. To develop good char and maintain crisp lettuce without ending up with scorched, wilted, even slimy leaves, we used sturdy, compact romaine hearts, which withstood the heat of the grill better than whole heads.
We love a tall New York-style cheesecake but there’s no denying it’s a bit of a project. It’s also incredibly rich and decadent. Sometimes we want the essence of a cheesecake with less fuss, and we want the tang of a cream cheese-based cake without the weight—something lighter and creamier to finish a meal.