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Easy Recipe

Mexican Street Corn Salad (Esquites) Recipe

Mexican Street Corn Salad (Esquites) Recipe

Smoky, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, we char the corn on the stovetop, though a trip to the grill wouldn’t hurt.

All the delights of Mexican street corn (elotes) in salad form, and you don’t even have to fire up the grill to make it.

  • Serves 4
  • 15 minutes

  • 15 minutes

Ingredients

  • 2 tablespoons (30ml) vegetable oil
  • 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
  • Kosher salt
  • 2 tablespoons (30ml) mayonnaise
  • 2 ounces (60g) feta or Cotija cheese, finely crumbled
  • 1/2 cup finely sliced scallions, green parts only
  • 1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
  • 1 jalapeño pepper, seeded and stemmed, finely chopped
  • 1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
  • 1 tablespoon (15ml) fresh juice from 1 lime
  • Chili powder or hot chili flakes, to taste

Directions

  1. 1.

    Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

  2. 2.

    Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

Categories
Easy Recipe

Mapo Beans (White Beans Cooked in the Style of Mapo Tofu) Recipe

Mapo Beans (White Beans Cooked in the Style of Mapo Tofu) Recipe

With a lot of people stocked up on dried beans, we’ve been working on a number of recipes to put a batch o’ beans to good use. Of course, nicely cooked beans are delicious on their own with a drizzle of peppery olive oil and a hunk of crusty bread for dipping. But with every day feeling just like the last right now, introducing some variety at meal times without creating a ton of extra prep work in the kitchen feels more important than ever. Enter, mapo tofu-style white beans.

A quick-cooking riff on mapo tofu that’s perfect for using up cannellini from a big batch of cooked dry beans.

  • Serves 2 to 3
  • 10 minutes

  • 15 minutes

Ingredients

  • 1/4 cup (60ml) vegetable oil, divided
  • 4 ounces (115g) ground pork or beef
  • 1 tablespoon (17g) doubanjiang (Chinese fermented broad bean-chili paste; see note)
  • 1 1/2 teaspoons (2g) finely ground dried Chinese chilies (see note)
  • 3 medium garlic cloves, finely grated or minced (about 2 teaspoons; 10g)
  • One 1-inch piece fresh ginger, peeled and finely grated or minced (about 2 teaspoons; 12g)
  • 4 scallions or 12 ramps (about 2 ounces; 55g), white and green parts separated and cut into 1-inch pieces
  • 3/4 cup (180ml) water
  • 2 cups (565g) cooked dry white beans (such as cannellini or Great Northern) with cooking liquid (see note)
  • 1 teaspoon (2g) Sichuan peppercorns, finely ground (see note)

Directions

  1. 1.

    In a large saucepan or wok, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Add ground meat and cook, breaking up meat and stirring constantly with a wooden spoon or wok spatula, until meat is cooked through and just beginning to brown, about 2 minutes. Using a slotted spoon, transfer meat to a small bowl or plate and set aside.

  2. 2.

    Lower heat to medium, add remaining 3 tablespoons (45ml) oil to now-empty saucepan or wok, and heat until shimmering. Add doubanjiang and cook, stirring constantly, until mixture is very aromatic, about 30 seconds. Add ground chilies and continue to cook, stirring constantly, until mixture is aromatic and chilies have stained the oil dark red, about 30 seconds. Transfer 2 tablespoons (30ml) chili-oil mixture to a small heatproof ramekin or bowl and set aside.

  3. 3.

    Add garlic, ginger, and scallion or ramp whites and cook, stirring constantly, until mixture is very aromatic, about 30 seconds. Stir in water, beans and their cooking liquid, and cooked meat, and bring to a simmer. Reduce heat to maintain a steady but gentle simmer and cook until mixture is thickened slightly and heated through, 3 to 5 minutes. Add scallion or ramp greens, stir to incorporate, and cook until just softened, about 30 seconds.

  4. 4.

    Divide stew between individual serving bowls, sprinkle with ground Sichuan peppercorns, and serve, passing reserved chili oil for drizzling at the table.

Categories
Easy Recipe

3-Ingredient Stovetop Macaroni and Cheese Recipe

This macaroni and cheese—this pot of creamy, gooey, cheesy, glorious macaroni and cheese—was made with three ingredients in about 10 minutes. Seriously. That’s one fewer ingredient than you need to add to the pot to make a box of Kraft macaroni and cheese. Not only that, but all three ingredients are staples, with shelf lives of weeks or months, which means that a simple lunch is always on hand.

This creamy, homemade macaroni and cheese has fewer ingredients than the boxed alternative, and comes together in the same amount of time.

  • Serves 2
  • 8 minutes

  • 8 minutes

Ingredients

  • 6 ounces (170g) elbow macaroni
  • Salt
  • 6 ounces (180ml) evaporated milk
  • 6 ounces (170g) grated mild or medium cheddar cheese, or any good melting cheese, such as Fontina, Gruyère, or Jack

Directions

  1. 1.

    Place macaroni in a medium saucepan or skillet and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.

  2. 2.

    Immediately add evaporated milk and bring to a boil. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately.

Categories
Easy Recipe

Crispy, Crunchy, Golden Shredded Hash Browns Recipe

Shredded hash browns are one of the easiest versions of breakfast potatoes to make at home. How to make hash browns crispy and golden brown, like they should be? This recipe relies on two key techniques: removing excess moisture, and cooking them briefly in the microwave first.

Wispy, golden, extra-crunchy hash browns—at your own house, not Waffle House.

  • Serves 2
  • 10 minutes

  • 15 minutes

Ingredients

  • 1 pound (450g) russet potatoes, peeled
  • 3 tablespoons (45ml) canola oil
  • Kosher salt and freshly ground black pepper

Directions

  1. 1.

    Shred potatoes on the largest holes of a box grater.

  2. 2.

    Wrap potatoes in a kitchen towel or several layers of cheesecloth and twist to squeeze out as much liquid as possible.

  3. 3.

    Transfer potatoes to a plate lined with 2 layers of paper towels. Cook in a microwave on high for 2 minutes.

  4. 4.

    Heat oil in a large nonstick skillet over medium-high heat. When oil shimmers, add shredded potato. Season with a large pinch of salt and pepper. Using a spatula, press potato into an even layer. Cook until golden brown on the bottom, about 2 minutes. Flip potatoes with spatula and brown on the other side, about 2 minutes longer. Remove and drain on a paper towel–lined plate. Serve immediately.

Categories
Easy Recipe

White Bean and Tuna Salad Recipe

White Bean and Tuna Salad Recipe

This classic Italian salad marries cooked white beans and oil-packed tuna for a protein-packed, pantry-friendly, light meal that’s perfect for warm weather. With a lot of people stocked up on dried beans these days, we’ve been working on a number of recipes to put a batch o’ beans to good use. With spring finally here, and summer just around the corner, we’re moving away from heartier stews, and leaning into bean dishes like this one, which requires little to no additional cooking, and can be served at room temperature.

The perfect protein-packed light meal for when you don’t want to do any cooking.

  • Serves 4
  • 5 minutes

  • 25 minutes

Ingredients

  • 1/2 red onion (about 4 ounces; 116g), cut into 1/8-inch thick slices
  • 1 tablespoon (15ml) Champagne, white wine, or red wine vinegar plus extra for drizzling
  • Kosher salt and freshly ground black pepper
  • 3 cups (1 pound 6 ounces; 625g) cooked dry white beans, drained, or two (15-ounce; 425g) cans low-sodium white beans, drained and rinsed (see note)
  • 5.6 ounces (160g) olive oil-packed tuna (from two 3.88-ounce (110g) cans), preferably ventresca (tuna belly; see note), drained and gently flaked into 2-inch pieces
  • 1 medium garlic clove (5g), minced or finely grated
  • 1 tablespoon (15ml) bean cooking liquid, from a pot of beans cooked from dry (see note if using canned beans)
  • 1/4 cup (60ml) extra-virgin olive oil plus extra for drizzling
  • 1/4 cup (1/2 ounce; 16g) finely chopped fresh parsley leaves and tender stems

Directions

  1. 1.

    In a small bowl, combine red onion and enough ice water to cover. Using clean hands, gently scrunch and squeeze the onion slices, taking care not to crush or break them. Let onion slices sit in ice water for 15 minutes, then drain and discard ice water, and return red onion to now-empty bowl. Add vinegar and 1/4 teaspoon (1g) salt and toss and gently massage onions to evenly coat with vinegar and salt. Set aside for 5 minutes to allow onion slices to marinate.

  2. 2.

    Meanwhile, combine beans and tuna in a large bowl. Once onions have marinated for 5 minutes, squeeze onion slices to release moisture into the bowl that they marinated in, then transfer onion slices to large bowl with beans and tuna; set large bowl aside.

  3. 3.

    There should be at least 1 tablespoon (15ml) of vinegar-onion juice liquid left in the small bowl. Add garlic, bean cooking liquid (or, if using canned beans, 2 teaspoons (10ml) water plus 1 teaspoon (5ml) Dijon mustard), and 1/4 teaspoon ground black pepper, and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Stir in parsley and season to taste with salt.

  4. 4.

    Transfer dressing to large bowl with bean-tuna mixture, using a rubber spatula to scrape all of the dressing into the large bowl. Using a large spoon, gently toss salad to evenly coat with dressing, taking care not to crush tuna or beans in the process. Season to taste with salt and pepper. Divide salad between individual serving plates or one large serving platter, drizzle lightly with olive oil and a splash of vinegar, and serve.

Categories
Easy Recipe

Creamy Bean Dip With Roasted Tomato Puttanesca Salad Recipe

Creamy Bean Dip With Roasted Tomato Puttanesca Salad Recipe

Even if we aren’t hosting in-person dinner or cocktail parties these days, we can still make tasty, pantry-friendly dips and appetizers for snacking on during quarantine. If you’re self-isolating with a lot of dried legumes in your pantry, then this super-smooth white bean dip is another great way to put a pot of beans to good use.

This creamy white bean spread with a bright puttanesca-inspired topping is the perfect snacking appetizer, no sharing required.

  • Serves 4 to 6 as an appetizer
  • 10 minutes

  • 45 minutes

Ingredients

  • For the Tomato Salad:
  • 1 pound cherry tomatoes (about 1 pint; 450g)
  • 1 tablespoon (15ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 ounce flat-leaf parsley leaves (1 loosely packed cup; 15g), roughly chopped
  • 1/4 cup (50g) pitted black olives, such as Niçoise, Taggiasca, or Kalamata
  • 1 oil-packed anchovy fillet (5g), minced (optional)
  • Pinch red pepper flakes, gochugaru (Korean chili powder), or Aleppo pepper
  • For the White Bean Dip:
  • 1 tablespoon plus 1 teaspoon (20ml) fresh lemon juice from 1 lemon
  • 1 medium garlic clove (5g)
  • 2 cups (425g) cooked dry white beans, drained, or one (15-ounce; 425g) can low-sodium white beans, drained and rinsed (see note)
  • 1 tablespoon (15ml) bean cooking liquid, from a pot of beans cooked from dry, plus more as needed (see note if using canned beans)
  • 1/4 cup (60ml) extra-virgin olive oil
  • For Serving: 1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted or warmed pita bread

Directions

  1. 1.

    For the Tomato Salad: Adjust oven rack to middle position and preheat oven to 425°F (220°C). In a 10-inch stainless steel skillet or on a small rimmed eighth- or quarter-sheet pan, combine tomatoes with olive oil, season lightly with salt and pepper, and shake pan to evenly coat tomatoes with oil. Transfer to oven and roast until tomato skins just begin to shrivel and split, 20 to 25 minutes. Set aside to cool for at least 10 minutes.

  2. 2.

    Transfer tomatoes and all of the juices that accumulated in the baking sheet (or skillet) to a medium bowl with parsley, olives, anchovy, and red pepper flakes. Using a spoon, gently stir to combine, season to taste with salt and pepper, and set aside (salad can be covered and left out at room temperature for up to 2 hours, or refrigerated in an airtight container for up to 2 days).

  3. 3.

    For the White Bean Dip: While the tomatoes are roasting, place lemon juice in a small bowl. Using a Microplane, finely grate the garlic and immediately add to the lemon juice (alternatively, you can use a garlic press or finely mince the garlic with a knife). Set aside for 10 minutes.

  4. 4.

    In the bowl of a food processor, combine beans, bean cooking liquid, and garlic-lemon juice mixture. Process beans, scraping down sides of food processor bowl as needed with a rubber spatula, into a mostly smooth paste, about 1 minute. With food processor running, slowly stream in olive oil, and continue to process until mixture is very smooth, about 3 minutes longer. Season with salt and pepper to taste and adjust consistency with additional bean cooking liquid if necessary. Bean dip can be served right away or refrigerated in an airtight container for up to 1 week.

  5. 5.

    For Serving: Transfer bean dip to large, wide serving bowl and use back of large spoon to spread bean dip up sides of bowl, leaving well at center. Spoon tomato salad in center of well. Serve with bread.

Categories
Easy Recipe Uncategorized

Sweet and Sour Sauce Recipe

Sweet and Sour Sauce Recipe

While it can be found in diverse forms in China, the American version of sweet and sour sauce that you’re likely to get in your bag of takeout builds upon a simple mixture of sugar, vinegar, and spices, plus fruit juice (most commonly pineapple juice) and ketchup—the latter is what gives the sauce both its red hue and uniquely Western flavor.

Homemade sweet and sour sauce is quick, easy, and the perfect condiment for Chinese takeout or your own fried chicken.

  • Makes 1 cup (240ml)
  • 10 minutes

  • 10 minutes

Ingredients

  • 1 tablespoon cornstarch (about 1/4 ounce; 7g)
  • 1 tablespoon (15ml) water
  • 2/3 cup (160ml) pineapple juice
  • 1/3 cup (80ml) rice vinegar
  • 1/3 cup (74g) light brown sugar
  • 3 tablespoons (45ml) ketchup
  • 1 tablespoon (15ml) soy sauce

Directions

  1. 1.

    In a small bowl, whisk together cornstarch and water. Set aside.

  2. 2.

    In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Categories
Easy Recipe Uncategorized

Easy Fried Rice Recipe

Easy Fried Rice Recipe

We tested every variable to bust some common fried-rice myths and found that it’s a much more forgiving dish than people tend to think. Fried rice is a great way to use up leftovers, but there’s no reason you can’t use a batch of freshly cooked white rice instead. This recipe produces vegetable-studded fried rice with individual grains, lightly seasoned to allow the flavor of the rice to shine.

Use fresh or leftover white rice for this easy, vegetable-studded fried rice recipe. We fry the grains in batches and season the dish lightly for a perfect texture and flavor.

  • Serves 2 to 3
  • 10 minutes

  • 10 minutes

Ingredients

  • 2 cups cooked white rice (12 ounces; 350g; see note)
  • 2 tablespoons (30ml) vegetable or canola oil, divided
  • 1 small onion, finely chopped (4 ounces; 115g)
  • 1 medium carrot, peeled and cut into small dice (3 ounces; 85g)
  • 2 scallions, thinly sliced (1 ounce; 30g)
  • 2 medium cloves garlic, minced (about 2 teaspoons; 5g)
  • 1 teaspoon (5ml) soy sauce
  • 1 teaspoon (5ml) toasted sesame oil
  • Kosher salt and ground white pepper
  • 1 large egg
  • 4 ounces (115g) frozen peas

Directions

  1. 1.

    If using day-old rice (see note), transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until the rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.

  2. 2.

    Return all the rice to the wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon (7ml) oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.

  3. 3.

    Push rice to the side of the wok and add remaining 1/2 tablespoon (7ml) oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice together.

  4. 4.

    Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.

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Uncategorized

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