Lion’s mane mushrooms can play the part of crab in plant-based dishes - The Washington Post

Besides their general deliciousness, lion’s mane mushrooms are known for three things, depending on the eater.

If you’re particularly wellness-focused – you know what “adaptogenic” means, you go to a naturopath and/or you’re a little Goop-y – you probably know them for a range of supposed health benefits, not necessarily backed by evidence.

If you’re more into wordplay than antioxidants, you probably know them for the furry-looking exterior that earned them their name (along with bearded hedgehog, bearded tooth fungus, monkey beard, pom pom — three cheers for mushrooms! — and more).

Get the recipe: Lion’s Mane Fried Rice

And if you’d rather eat them than any manner of animal products, you might know them for what their appearance and texture resemble when they’re shredded: lump crab.

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The latter is what I was drawn to when I started thinking about how much I used to love Thai crab fried rice – and how well-suited the lion’s manes would be to making a seafood-free version of it. I had already used them to make tasty ringers for crab cakes, binding them, pan-frying and dipping them into a remoulade. This was even simpler, because the recipe I started with came from the wonderful blog The Woks of Life, and it goes as quickly as stir-fries tend to.

The original recipe doesn’t require any real cooking of the titular ingredient, because lump crab comes already steamed, so I started off by searing the lion’s mane shreds, then reserved them on a plate before adding them back in as the dish finishes.

Fresh lion’s manes are getting easier to find, thanks to such companies as Smallhold, which has brought specialty mushrooms to Whole Foods and other markets from their three-partner farms on the two coasts and Texas. And they’re often at farmers markets.

But even if you can’t find them, don’t skip this dish: It is just as delicious with virtually any kind of mushroom, if not quite as fun to make, eat — or name.

Get the recipe: Lion’s Mane Fried Rice

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Michelin recommends not missing these five Vietnamese dishes - VnExpress International

The Michelin Guide, well-known for its culinary evaluations, says that the diversity of Vietnamese cuisine will surprise both new and familiar faces.

In June, Michelin Guide honored 106 Vietnamese restaurants across four categories: some were awarded Michelin Stars, others were named as Michelin Selected eateries, some were put on the Bib Gourmand list, and others got Michelin Guide Special Awards.

In the beginning of December, Michelin inspectors created a list of five dishes from numerous restaurants in Hanoi and Ho Chi Minh City that travelers should not overlook when visiting Vietnam.

Banh cuon (steamed rice rolls)

Banh cuon is commonly served as a street food item. These steamed rice rolls are prepared upon request, and come in two main varieties: one filled with minced pork and wood ear mushroom, and another version featuring a soft poached egg.

Hanoi-style rice rolls are commonly accompanied by a bowl of fish sauce, containing pork rolls. Photo by VnExpress/Quynh Mai

Additions can include extra pork rolls, Chinese sausage, and a selection of condiments such as fresh herbs, chili, lime, fried shallots, or garlic slices to season the fish sauce dip. The dish is known for its thin and translucent rice sheets.

Suggested location: Banh Cuon Ba Xuan at 16 Doc Hoe Nhai Street, Ba Dinh District, Hanoi.

Hu tieu (Pork and seafood noodle soup)

Hu tieu is a noodle soup, a fusion of Teochew and Khmer cuisine. It was introduced to the southern region by Vietnamese repatriates from Cambodia in the 1970s.

In Saigon, hu tieu comes in various styles, such as My Tho, Nam Vang, or dry one.

The Nam Vang variation features a colorful array of ingredients, including sliced pork and shrimp. Photo by VnExpress/Bui Thuy

Originating from My Tho in the Mekong Delta, hu tieu My Tho features rice noodles with toppings such as garlic, pork, eggs, and shrimp. The broth, simmered for hours, includes beef, pork, and chicken bones, grilled onions, pineapple, seafood, ginger, and spices.

Hu tieu Nam Vang is a Vietnamese adaptation of Cambodian-Chinese roots, named after Cambodian's capital Phnom Penh (Nam Vang). It offers a clear broth made from pork bones, pork, dried squid, and shrimp. Noodles can be rice or egg noodles, with toppings like pork, quail eggs, and shrimp.

Hu tieu kho is a dry noodle dish, featuring rice noodles with white radish, shrimp, ground pork, quail eggs, garlic, soy sauce, and scallions. The broth, served separately, includes shrimp, white radish, sliced pork tenderloin, and pig bones. It is often topped with peanuts, chili sauce, and vegetables like herbs and cabbage.

Suggested location: Hu Tieu Hong Phat at 391 Vo Van Tan Street, District 3, HCMC.

Bun cha (Vermicelli noodle with grilled pork)

Bun cha is a pork and noodle dish intricately linked to Hanoi, and is believed to have originated in the city. This noodle dish includes grilled pork served in a fish sauce broth, rice noodles, and a medley of greens like perilla leaves, lettuce, and coriander.

A bowl of bun cha includes grilled meat dipped in fish sauce broth, along with pickles. Photo by VnExpress/Bui Thuy

The dish gained international recognition in 2016 when featured on the show "Parts Unknown", with host Anthony Bourdain and former President Barack Obama savoring the dish.

In Hanoi's Old Quarter, you'll find popular bun cha spots. They often offer side dishes like fried spring rolls. The meat is marinated before grilling over charcoal and is later immersed in a sweet and sour fish sauce, enhanced by a variety of herbs.

Suggested locations:

- Bun Cha Ta: 21 Nguyen Huu Huan Street, Hoan Kiem District, Hanoi.

- Bun Cha Dac Kim: 1 Hang Manh Street, Hoan Kiem District, Hanoi.

- Bun Cha Tuyet 34: 34 Hang Than Street, Ba Dinh District, Hanoi.

Xoi (sticky rice)

Sticky rice in Vietnam comes in various versions and is widely available, from roadside vendors to different restaurants. It's made with steamed sticky rice, either in a savory or sweet style, typically served in banana leaves.

A portion of sticky rice comes with kimchi and carrot soup at Xoi Bat. Photo by VnExpress/Van Khanh

This dish is commonly eaten as a quick breakfast, snack, or dessert. Ingredients for savory sticky rice often include pork rolls, Chinese sausage, shredded chicken, dried shrimps, and chicken or pork floss. Savory sticky rice is seasoned with garlic, soy sauce or scallion oil, and a sprinkle of chili flakes.

On the sweet side, the sticky rice can feature a variety of ingredients, including fruits like mango, gac - sweet gourd, durian, coconut, or even mung beans.

Suggested locations: Xoi Bat at 8 Hoang Hoa Tham Street, Binh Thanh District, HCMC.

Pho

According to Michelin, departing Vietnam without savoring several bowls of pho is "inconceivable." Both beef and chicken pho are local favorites that are recognized globally. Diners can add herbs and spices like lime, garlic vinegar, or chili sauce to customize their pho experience.

A bowl of beef pho sold at a store in Hanoi. Photo by VnExpress/Quynh Mai

Traditionally made with bone broth simmering for at least three hours, the dish includes rice noodles with chicken or beef slices. Vietnam has two main types of pho - the northern version known for its clear broth and delicate flavor, and the southern version enriched with spices, bean sprouts, various toppings, fish, and hoisin sauce.

Suggested locations:

- Beef pho Au Trieu: 34 Au Trieu Street, Hoan Kiem District, Hanoi.

- Chicken pho Nguyet: 5b Phu Doan Street, Hoan Kiem District, Hanoi.

- Pho Minh: 63/6 Pasteur Street, District 1, HCMC.

- Pho Hoa Pasteur: 260C Pasteur Street, District 3, HCMC.

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Honey Garlic Salmon Recipe (5 Ingredients, 20 Minutes) - The Kitchn

Five ingredients and 20 minutes are all you need to make incredibly tender, flaky salmon fillets coated in a super-flavorful, sweet-and-savory sauce.

Serves4

Prep10 minutes

Cook10 minutes to 12 minutes

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

Credit: Photo: Alex Lepe ; Food Stylist: James Park

If you ever thought salmon was too fussy or takes too much time to cook on a weeknight, this honey garlic salmon proves otherwise. This saucy stovetop dinner is the ultimate weeknight win. With just five ingredients and 20 minutes on the clock from start to finish, you’ll have the most incredibly tender, flaky salmon and a super-flavorful, sweet-and-savory sauce to boot. It doesn’t get any better than this.

Ingredients in Honey Garlic Salmon

• Skin-on salmon fillets. You can use fresh or frozen fillets. If starting with frozen, just make sure to fully thaw first.
• Honey. Now’s a great time to break out that good jar of honey you’ve been saving. Because it’s the main ingredient in the sauce, the flavor shines through. It’s fun to change up the sauce a little bit by trying different types of honey. And if spicy is your jam, definitely try hot honey here.
• Lemon juice. Just a tablespoon of lemon juice adds a touch of acidity to balance the sweetness of the sauce.
• Soy sauce or tamari. A couple of spoonfuls of salty, savory soy sauce (or tamari if you prefer to keep it gluten-free) also work to keep the sweetness in check.
• Garlic. To really pull in a mellow yet full garlic flavor, you’ll add the minced cloves to the hot skillet to cook very briefly before pouring in the sauce.

How to Make Honey Garlic Salmon

• Stir together sauce. Whisk together this simple sauce with honey, lemon juice, soy sauce (or tamari), and salt until the honey is dissolved.
• Sear the salmon. Once the oil-slicked pan is hot, add the salmon skin-side up and cook until the bottom is golden-brown, then flip and cook about 2 minutes more.
• Add garlic. Cooking the garlic until it’s fragrant (but without getting any color) will really bring out the flavor. 
• Pour in sauce and finish. This is when the real magic happens. The salmon finishes cooking while it simmers in a pool of sauce. The heat from the stovetop also thickens the sauce. It’s a good idea to baste the fillets with sauce in these final few minutes of cooking — they’ll get a nice glossy sheen and pick up some extra flavor.

Credit: Photo: Alex Lepe ; Food Stylist: James Park

What to Serve with Honey Garlic Salmon

There are so many different sides that work with this weeknight salmon dish. I personally love quicking-cooking stovetop, air fryer, or microwave sides (basically something that doesn’t require turning the oven on) that can be ready in about the same amount of time it takes the salmon to cook. 

Honey Garlic Salmon Recipe

Five ingredients and 20 minutes are all you need to make incredibly tender, flaky salmon fillets coated in a super-flavorful, sweet-and-savory sauce.

Prep time 10 minutes

Cook time 10 minutes to 12 minutes

Serves4

Nutritional Info

Ingredients

• 4

  (6-ounce) skin-on salmon fillets

• 1 1/4 teaspoons

  kosher salt, divided

• 1/2

  medium lemon

• 1/4 cup

  honey

• 2 tablespoons

  soy sauce or tamari

• 4 cloves

  garlic

• 1 tablespoon

  olive oil

• Thinly sliced scallions, for garnish (optional)

Instructions

1. Pat 4 (6-ounce) salmon fillets dry with paper towels. Season the flesh with 3/4 teaspoon of the kosher salt.

2. Juice 1/2 medium lemon until you have 1 tablespoon and place in a small bowl. Add 1/4 cup honey, 2 tablespoons soy sauce, and the remaining 1/2 teaspoon kosher salt. Whisk until the honey is dissolved.

3. Mince 4 garlic cloves.

4. Heat 1 tablespoon olive oil in a large nonstick or cast iron skillet over medium heat until shimmering. Place the salmon skin-side up the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 5 minutes.

5. Flip the salmon and cook for 2 minutes. Add the garlic and cook until fragrant but not browned, about 15 seconds. Pour the sauce over the salmon. Cook, spooning some of the sauce over salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 3 to 4 minutes. An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Garnish with thinly sliced scallions if desired.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days.

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Add an old English twist to your holiday cocktails with sloe gin. Here are 4 recipes - Japan Today

Sloe gin is a festive old English drink that's especially well-suited to the winter holidays. You can drink it over ice, try it in a cocktail, or forage for sloe berries and make a home batch.

Family recipes have been passed down for generations, but for novices, it’s easy to experiment at home.

Sloe gin's origins go back to the hedgerows of blackthorn bushes that served as fences all across England when common farmland was divvied up in the 17th century. Their plum-like, inky blue-purple sloe berries became synonymous with the English countryside.

After realizing that the raw berries tasted tart and astringent, people tried to make wine from them. But the astringency remained, and then “someone had the bright idea of resting it on a spirit,” says Joe Horning, the liquid quality and innovations manager at the London-based Sipsmith Gin.

By steeping sloe berries in alcohol, the low-quality gin of the time was transformed into a more palatable tipple. As distilling methods improved, a more refined drink was created. And bartenders further elevated its profile with the invention of the famous Sloe Gin Fizz in the early 20th century and pre-Prohibition cocktails like the Charlie Chaplin.

There’s been a resurgence recently in the popularity of sloe gin, according to Siobhan Robinson, owner of the East London craft distillery Mother’s Ruin.

“As we got more interested in the environment and foraging and what we’re doing to the world, I think there’s been a renaissance of people making their own sloe gin, and a real interest in sloe gin,” she says.

Sloe gin also has a Christmas association because the berries are at their ripest in the autumn, and its “earthy warm flavor” suits the time of year, she adds.

She suggests using it in hot cocktails, like a Hot Sloe Gin Punch, a Hot Toddy with whiskey, or even adding a slug to hot chocolate for a punchy festive treat.

Technically, sloe gin isn't a gin at all, Robinson says. With the addition of sugar and sloes, it becomes a liqueur, and has a far lower alcohol content than a standard gin, around the same strength as a strong wine.

While sloe gin is traditionally drunk over ice as a digestif, it is also versatile in modern cocktails.

Horning suggests substituting raspberry flavors like Chambord for a twist on a French Martini or a Kir Royale. He also recommends a Sloe Negroni, reducing the measures to allow for a shot of sloe gin in addition to London Dry Gin, Campari and sweet Vermouth.

When you forage for sloes, Horning says, feel the berries for ripeness, but also look for a yeast powder on the berry's core, “a telltale sign that the fruit’s ripe.” As for quantity, “the more the merrier.”

Old traditions dictate that each berry is given a pinprick to let the juices flow into the base spirit, but Horning recommends freezing the berries instead. That causes small ruptures in the skin, allowing the juices to come through, and is far less time-consuming.

The sloes should be rested in a Mason jar of gin, filled just below the liquid level. Resting periods can vary from months to a year. There are no hard-and-fast rules; Horning recommends two to three months, while Robinson thinks the longer the better.

Either a sugar syrup or honey should be added at the end, and less is more.

“Sweeten cautiously, because you can always add more sugar if need be, but you can’t take away,” Horning advises.

Both he and Robinson agree it’s all about experimentation and play.

If sloe berries aren't readily available, you can substitute damsons, a similar fruit, or experiment with any fruits and a base of gin or even vodka.

“Pick your fruit, put it in alcohol, add sugar, leave it for a long time, drink it and see if you like it,” Robinson laughs.

Some cocktail recipes:

1 oz (30ml) Sloe Gin

1 oz (30ml) Bourbon

1½ oz (50ml) freshly squeezed lemon juice

Dash of Angostura Bitters

Drop of foaming bitters (we use Ms Better’s Bitters Miraculous Foamer)

Add ice and all the ingredients to a shaker, shake for 30 seconds, and strain into a glass so the ice stays in the shaker.

—-

1½ oz (50ml) Sloe Gin

¾ oz (25ml) freshly squeezed lemon juice

¼ oz 12.5ml sugar syrup (buy or make your own)

Sparkling water

Add ice and all ingredients except the sparkling water to a shaker, shake for 30 seconds, and strain into a glass filled with ice. Top up with sparking water and stir gently.

—-

½ oz (15ml) London Dry Gin

½ oz (15ml) Sloe Gin

½ oz (15ml) Campari

½ oz (15ml) sweet vermouth

An orange twist or wedge

Combine equal parts Sipsmith London Dry Gin, Sipsmith Sloe Gin, vermouth and Campari in a rocks glass over ice. Garnish with an orange twist or wedge.

—-

1 oz (30ml) Sloe Gin

2 oz (60ml) hot water

2 oz (60ml) cloudy apple juice

Assorted spices (we use cinnamon sticks, star anise, cloves and cardamom pods)

Vanilla pod (cut down the middle)

A cinnamon stick (to garnish)

Half an orange slice (to garnish)

Add the assorted spices and vanilla to a pan. Top with cloudy apple juice. Simmer for 5 to 10 minutes until just before boiling.

Ladle into a mug, teacup, or Irish coffee mug, and add sloe gin. Garnish with a half orange slice and/or a cinnamon stick.

© Copyright 2023 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.

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7 recipes with peanut butter and chocolate, including cookies and bars - The Washington Post - The Washington Post

Peanut butter and … fill in the blank. What first comes to mind? Jelly, perhaps? (If you were tempted to say “cupcake,” our kids have similar taste in books, and I salute you.) No, in my mind the ideal pairing with peanut butter is chocolate.

Then again, I’m inclined to pair just about anything with chocolate, so I might be biased. Still, you can’t deny the synergy these two ingredients have. Peanut butter brings a whisper of savory flavor along for the ride, reining in chocolate’s sweetness. Depending on how they’re used, peanut butter and chocolate can team up for creamy, luscious luxury or for satisfying crunch and texture.

Allergic to peanuts? Consider swapping in another nut, soy or seed butter of your choice. Cookie butter or granola butters can work in some recipes, though you may need to cut back the sugar and/or spices called for.

Here are some of our favorite peanut butter and chocolate treats from our Recipes archive.

Skillet Peanut Butter Chocolate Chip Blondies

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Chrissy Teigen’s simple yet stunning recipe features crunchy peanut butter, peanut butter chips and chocolate chips. Pull this gooey dessert out of the oven at the end of dinner with friends and prepare for the raves to roll in. Get the recipe.

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3 New Year's Eve menus for parties big and small - The Washington Post - The Washington Post

How do you celebrate the new year’s arrival? I find that people’s approaches to New Year’s Eve varies more than many other holidays, falling on a spectrum of a sparkly spectacle to simple and serene.

That can make it difficult to create one standardized menu, so naturally we went ahead and made three. Whether you’re going all out on the festivities, looking for ways to secure an auspicious start to the year or just staying in, we have ideas about how to make your New Year’s Eve meal one to remember.

If you want to create your own menu, check out our archive of over 10,000 tested recipes.

Glitz and Glam

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Glamour. Opulence. Excess. These are all words I associate with New Year’s Eve. For those who are looking for a night straight out of “The Great Gatsby,” these luxe dishes are sure to start a party off on a high note.

Gruyere and Onion Cocktail Biscuits. These little nibbles are reminiscent of gougeres, and they’re full of flavor thanks to nutty Gruyère, salty anchovies and sweet, slow-cooked onions. They pair wonderfully with sparkling wine or your favorite cocktail. Get the recipe.

Duck Confit. This is one of those dishes that looks and tastes very impressive, but is much easier to execute than one would assume. It requires 15 minutes of active cooking time, but the rest of the magic happens in the oven. If you’re looking for a speedier option that’s still fancy, try these Scallops With Shallot Citrus Sauce. Get the recipe.

Gnocchi With Chili Crisp Sauce, Capers and Parmesan. More is more is more with this umami-rich side or vegetarian main. Get the recipe.

No-Churn Saffron and Pistachio Ice Cream. Few ingredients scream luxury more than saffron, an aromatic, brightly hued spice that adds lovely complexity to this no-churn ice cream. Get the recipe.

Champagne Cocktail With Citrus Cordial. Ring in the new year with festive fizz. This cocktail takes champagne, the quintessential celebratory tipple, and livens it up even more with a vibrant citrus cordial. Get the recipe.

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Japanese American New Year's Food Traditions Transcend Time - The New York Times

Other dishes may come and go, but certain recipes always have a place on the holiday table.

Jane Matsumoto’s family is so eager to eat their annual ozoni that they gather around the table at 2 in the morning, right after they’ve cleaned the confetti, streamers and champagne glasses from their New Year’s Eve festivities. Ms. Matsumoto, who is sansei, or third-generation Japanese American, and the executive culinary director of the Japanese American Cultural & Community Center in Los Angeles, looks forward to the brothy soup bobbing with mochi pieces every year.

Ozoni is standard New Year’s Day fare for many Japanese Americans, whether they are nisei, the children of Japanese immigrants, or yonsei, fourth-generation Japanese Americans. Starting in the 1880s, the first major wave of Japanese immigrants arrived in the United States, and although many New Year’s Day tables have evolved to include dishes from other cultures, customary Japanese dishes remain.

Recipe: Ozoni (New Year Mochi Soup)

Mochi adds a satisfying chew against the warming broth.Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.

As a child, the chef Charles Namba patiently toasted squares of mochi every New Year’s Day over the ceramic grates of a floor heater in his home in Los Angeles. The smooth, white cubes of pounded steamed rice would develop a gentle char and inflate like a small balloon after enough time over the heat. They were then dropped into a comforting bowl of ozoni studded with hunks of chicken, wilted spinach and shiitake mushrooms. His family found it especially nourishing after a night spent stuffing themselves with cookies and watching the Times Square ball drop on television. The soup is also “super important” to the chef Chris Ono of Hansei, a pop-up in the same Los Angeles cultural center where Ms. Matsumoto works, and his family. Mr. Ono said it was something they made every year, taking care to even get their mochi from the local Buddhist temple.

Steven Pursley, the chef and owner of Menya Rui in St. Louis, spends the first day of the year eating yet another type of soup: Okinawan soba. The gentle broth, made from dashi and pork, is a great base for the wheat-based soba noodles commonly eaten in Okinawa, off the southern coast of mainland Japan. In America, Mr. Pursley’s resourceful mother sometimes used linguine when she wasn’t able to find Okinawan soba noodles. Now, he makes the noodles from scratch.

Recipe: Okinawan Soba

Okinawan soba is made with wheat-based noodles, which signify longevity for the new year.Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.

Mr. Namba is also fond of eating soba — the more well-known buckwheat version — making special versions with lobster tempura or duck for New Year’s at his Los Angeles restaurants Tsubaki and Ototo.

As with many global New Year’s traditions, the dishes have strong symbolic meanings. Ozoni is associated with good health and good fortune, with the mochi signifying longevity. Soba noodles represent breaking ties with the hardships of the previous year and starting anew, Mr. Pursley said, as well as a long life.

Perhaps the best example of symbolic Japanese New Year foods is osechi ryori, or a box filled with an assortment of traditional New Year’s dishes, each with a specific meaning. Each year, the chef Niki Nakayama serves a version at her restaurant n/naka in Los Angeles. She includes kuromame, or sweet black soybeans, a wish for good health; datemaki, or a Japanese rolled omelet, that looks like a scroll for the acquisition of knowledge; and kurikinton, a vibrant mash of Japanese sweet potatoes flavored with candied chestnut syrup and topped with the golden candied chestnuts, which represent gold and bring economic fortune.

Recipe: Kurikinton (Japanese Sweet Potatoes and Candied Chestnuts)

Candied chestnuts lend a golden hue to mashed white sweet potatoes.Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.

The chef Jesse Ito’s father, Masaharu Ito, also cooked an elaborate osechi ryori at his restaurant Fuji, which he opened in south New Jersey, just outside Philadelphia, in 1979 and ran for 37 years. Masaharu, exhausted from cooking a full osechi ryori at the restaurant, celebrated with something simpler at home: oyakodon, an easy chicken-and-egg rice dish which Jesse called “the ultimate Japanese comfort food.” But Masaharu was most excited to make something a bit more local: hoagies. He bought bread from the Wawa convenience store chain and stacked it with cold cuts, provolone and a generous amount of olives. “They were terrific,” Mr. Ito said fondly.

It’s not uncommon for Japanese American New Year’s tables to include other culinary influences. “Third- and fourth-generation Japanese Americans started to incorporate foods that were familiar to the Japanese American communities they grew up in,” said Ms. Matsumoto, whose grandparents immigrated to the United States. As with the hoagies in South Jersey, it’s not rare to find tamales on the table in Los Angeles, or pies and tubs of ice cream for dessert across America.

Jane Matsumoto, the executive culinary director of the Japanese American Cultural & Community Center in Los Angeles, prepares ozoni in their on-site kitchen.Lauren Justice for The New York Times

Chinese dishes like chow mein and wontons are also a staple of many Japanese American New Years gatherings. “Chinese food has historically been a part of Japanese communities,” Ms. Matsumoto said. After Japanese Americans were released from the internment camps in 1946, Chinese restaurants were some of the few places to welcome them immediately, she said, adding, “It was a safe haven.” This is why Mr. Ono sometimes makes his ozoni with char siu, the Chinese dish of barbecued pork.

Still, most Japanese American New Year’s tables remain quite traditional, with the recipes staying the same as they are passed down from one generation to the next. It’s one of the ways Japanese Americans maintain a connection to their roots and their past. Mr. Ono hopes to serve an osechi riyori at his restaurant next year — one that is affordable, starring more local California produce.

But he wants to make sure he doesn’t deviate too far from long-established customs, given that each dish has a symbolic meaning and is often tied to luck: “You don’t want to mess with that.”

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

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We Tested King Arthur Baking's Recipe of the Year - Real Simple

Some people get excited about the announcement of Pantone’s Color of the Year. Other people love to learn Oxford’s Word of the Year (it's rizz, as in "charisma"). And then there are people like me, Real Simple’s food director, who wait breathlessly for King Arthur Baking’s Recipe of the Year (ROTY). Start your ovens, because the big reveal just happened, and we’re going to be baking a lot of chocolate chip cookies in 2024, specifically Super-Sized, Super-Soft Chocolate Chip Cookies.

Based in Norwich, Vermont, King Arthur Baking is best known for selling flour and baking supplies. It also hosts in-person and virtual baking workshops and publishes cookbooks. And, every year for the past 11, it has announced a recipe of the year that its team of in-house bakers has perfected over the previous 12 months (or longer). Then, as if on cue, bakers around the world make the recipe and share their results on Instagram and other platforms. Last year’s ROTY was Coffee Cake. Previous ones included Whole Grain Banana Bread, Ultimate Sandwich Bagels, and Perfectly Pillowy Cinnamon Rolls.

According to Kye Ameden, ROTY editorial lead, the bakers at King Arthur have been working on the 2024 recipe for nearly two years. “It started with tasting about a dozen of our staff’s favorite chocolate chip cookies in the early spring of 2022, followed by a workshop to identify both what makes the best chocolate chip cookies and what kind of challenges we could solve with a new recipe.” Then senior recipe developer Molly Marzelk-Kelly got to work, baking over 75 different versions of the cookie, about 1,200 chocolate chip cookies altogether! “After some fine tuning this fall, we finally had our recipe,” shares Ameden. 

Once I found out that Super-Sized, Super-Soft Chocolate Chip Cookies were the 2024 Recipe of the Year, I hopped into my kitchen to bake them stat. I’ve made many chocolate chip cookies in my day, from the classic Toll House recipe, to vegan ones, cake-y ones, soft ones, and thin and crispy ones. I quickly discovered that this recipe is different in several ways. Here’s what stood out:

Both the Butter and Flour Get Tweaks

In a typical chocolate chip cookie recipe, room temperature butter gets creamed with sugar using an electric mixer, before adding in eggs and dry ingredients. In this recipe, cold butter is melted on the stovetop and then browned before being whisked into brown sugar. (In fact, you don't need an electric mixer at all for this recipe.) “Cookies that use creamed butter and sugar are usually more airy, puffy, and taller than cookies that use melted butter," Ameden explains. "Melted butter creates dense, fudgy cookies. Browning the butter adds an almost caramel-like flavor."

The flour is also different. Most recipes call for basic all-purpose flour, but this one uses bread flour. Bread flour has a higher percentage of protein than AP flour, which King Arthur says adds chewiness to these cookies and helps them stay soft longer.

• If you have one, use a kitchen scale to measure out the ingredients. Not only is it much more precise than using measuring cups and spoons, it keeps you from having to wash said measuring cups and spoons! I also used the scale to portion out each ball of dough (85-90 grams), to ensure even baking.

They Borrowed a Technique from Bread

Speaking of staying soft for longer, the recipe includes tangzhong, a technique widely used throughout Asia in yeasted doughs to prolong the shelf life of tender breads. It’s what helps make Japanese milk bread so soft and pillowy. Here, the process entails quickly cooking a few tablespoons of flour with a half-cup milk and mixing that into the cookie batter. It’s a quick step that Ameden says makes a big difference. “Tzanzhong created a unique texture and appearance we had never seen before. The cookie is super soft (and stays that way for a few days) and has a crackled, slightly shiny surface.” 

• The recipe calls for chocolate wafers. I wasn’t able to find any, so I chopped chocolate bars. Using a large serrated (bread) knife to chop the chocolate into chunks keeps the bars from breaking into shards.

These Cookies Need Their Rest, but There’s a Shortcut

It’s not unheard of for a chocolate chip cookie recipe to call for chilling the dough overnight in the fridge for best results; this one calls for a 24 to 72 hour rest. Letting cookie dough chill out has a couple of big perks. First, because the fat in the dough is more solid after chilling (think room temperature butter versus cold butter), the cookies spread less. Second, resting concentrates the flavors in the cookies, giving them a richer sweet and toasty punch. But, if you’re desperate for immediate gratification, this recipe gives you the option to immediately bake the dough into bars. Score one for the impatient among us.

Jenna Helwig

• After chilling for at least 24 hours in the fridge, the cookie dough is pretty hard, making it challenging to form into balls. Knowing this would be the case, I followed one of the tips in the recipe: I refrigerated the dough for an hour, then shaped it into 16 balls of dough. I then refrigerated the dough balls until the next day and was able to pop them right into the oven.

The Results

Jenna Helwig

I followed the recipe to the letter, and about 24 hours after I began, I was able to bite into a huge (about four inches in diameter) chocolate chip cookie. It had golden brown crispy edges and a soft center shot through with pockets of melted chocolate. The flavor was rich with a whisper of caramel thanks to the brown sugar and brown butter in the recipe. In short, it was a complete and total winner. They may be the recipe of 2024, but I predict I’ll be making these Super-Sized, Super-Soft Chocolate Chip Cookies for many years to come.

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6 Tandoori Recipes That You Can Enjoy For Breakfast - NDTV Food

We have always had a special fondness for Tandoori dishes. Tandoori food is always served at every party or occasion, and all these dishes always remain the centre of attraction. There is a different pleasure in eating these dishes in the winter season. Tandoori Chicken, Tikka, and Tandoori Naan are dishes that are usually eaten for dinner or lunch. But, did you know that you can include tandoori flavours in your breakfast as well? Tandoori dishes are known for their unique smoky flavour, in which chicken and vegetables are marinated with curd and tandoori spices. Traditionally cooked in earthen ovens, today we have the tools and techniques available at home to prepare our favourite tandoori dishes. Keeping this in mind, here we have prepared a list of some tandoori options that you can enjoy for breakfast. Not only are these tandoori recipes delicious, but they will also bring variety to your breakfast. So, without any further delay, let's look at these tandoori breakfast ideas.

Also Read: Love Indian Food? Learn How To Make Achari Mix Veg In 6 Easy Steps!

Here Are 6 Tandoori Recipes Perfect for Breakfast:

1.Tandoori Chicken Pasta

Although pasta is an Italian recipe, due to its unique flavours, it has become popular among everyone today. Among its many varieties, we have brought you a wonderful recipe for delicious tandoori pasta. This creamy pasta with tandoori taste can be made for breakfast at home in minutes. Click here for the recipe.

2. Tandoori Egg

Eggs are considered a great option to include in breakfast, but if you are bored of eating boiled eggs or omelette, then you can try this recipe for Tandoori eggs. Eggs coated with various aromatic spices and onions, are paired with mint chutney and enjoyed as a tasty and healthy breakfast. Click here for the recipe.

3. Tandoori Chicken Sandwich

A sandwich is an all-time favourite breakfast dish, which is a great option for breakfast, lunch, and picnics. In this recipe, your simple sandwich has been prepared with a tandoori twist. The sandwich is prepared by marinating chicken pieces in spices and curd and roasting them in the oven or pan. Click here for the recipe.

4. Tandoori Fruit Chaat

Some people start their day with fruits, but you can give your fruits a tandoori twist. Prepare Tandoori Fruit Chaat and upgrade your breakfast. All you have to do is marinate sweet potatoes, green apples, star fruit, pineapple, and three coloured chillies in a different mixture and cook them in the tandoor/oven. Click here for the recipe.

5. Tandoori Chicken Kathi Roll

Tandoori Chicken Kathi Roll is a very tasty snack that can be made in just a few minutes. Not only an evening snack, but this protein-rich chicken roll is also perfect to eat for breakfast. Boneless marinated chicken pieces are cooked in the oven and then wrapped in paratha along with vegetables and chutney. Vegetarians can replace chicken with potatoes or paneer. Click here for the recipe.

6. Tandoori Paneer Sandwich

Paneer Tikka is a favorite snack served at every party, but the sandwich prepared from it will definitely win everyone's heart, whether you are vegetarian or non-vegetarian. Marinate the paneer pieces with tandoori sauce, capsicum, and spices, and place them between slices of bread. Grill them until they become crispy. Click here for the recipe.

Also Read: How To Store Fresh Spinach (Palak) For Extended Freshness

If you are also fond of eating tandoori snacks, try these best innovative tandoori recipes, and let us know which recipe you liked best in the comment section below!"

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About PayalFood in the mind, Bollywood in the heart - these two things often shimmer in Payal's writing. Besides penning thoughts, Payal enjoys a playful tango with new and delicious recipes. Roaming around is her jam; whether catching up on the latest flicks or grooving to the beat, Payal knows how to keep her empty moments brimming with flavour and rhythm.

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We Tested King Arthur Baking's Recipe of the Year - Real Simple

Some people get excited about the announcement of Pantone’s Color of the Year. Other people love to learn Oxford’s Word of the Year (it's rizz, as in "charisma"). And then there are people like me, Real Simple’s food director, who wait breathlessly for King Arthur Baking’s Recipe of the Year (ROTY). Start your ovens, because the big reveal just happened, and we’re going to be baking a lot of chocolate chip cookies in 2024, specifically Super-Sized, Super-Soft Chocolate Chip Cookies.

Based in Norwich, Vermont, King Arthur Baking is best known for selling flour and baking supplies. It also hosts in-person and virtual baking workshops and publishes cookbooks. And, every year for the past 11, it has announced a recipe of the year that its team of in-house bakers has perfected over the previous 12 months (or longer). Then, as if on cue, bakers around the world make the recipe and share their results on Instagram and other platforms. Last year’s ROTY was Coffee Cake. Previous ones included Whole Grain Banana Bread, Ultimate Sandwich Bagels, and Perfectly Pillowy Cinnamon Rolls.

According to Kye Ameden, ROTY editorial lead, the bakers at King Arthur have been working on the 2024 recipe for nearly two years. “It started with tasting about a dozen of our staff’s favorite chocolate chip cookies in the early spring of 2022, followed by a workshop to identify both what makes the best chocolate chip cookies and what kind of challenges we could solve with a new recipe.” Then senior recipe developer Molly Marzelk-Kelly got to work, baking over 75 different versions of the cookie, about 1,200 chocolate chip cookies altogether! “After some fine tuning this fall, we finally had our recipe,” shares Ameden. 

Once I found out that Super-Sized, Super-Soft Chocolate Chip Cookies were the 2024 Recipe of the Year, I hopped into my kitchen to bake them stat. I’ve made many chocolate chip cookies in my day, from the classic Toll House recipe, to vegan ones, cake-y ones, soft ones, and thin and crispy ones. I quickly discovered that this recipe is different in several ways. Here’s what stood out:

Both the Butter and Flour Get Tweaks

In a typical chocolate chip cookie recipe, room temperature butter gets creamed with sugar using an electric mixer, before adding in eggs and dry ingredients. In this recipe, cold butter is melted on the stovetop and then browned before being whisked into brown sugar. (In fact, you don't need an electric mixer at all for this recipe.) “Cookies that use creamed butter and sugar are usually more airy, puffy, and taller than cookies that use melted butter," Ameden explains. "Melted butter creates dense, fudgy cookies. Browning the butter adds an almost caramel-like flavor."

The flour is also different. Most recipes call for basic all-purpose flour, but this one uses bread flour. Bread flour has a higher percentage of protein than AP flour, which King Arthur says adds chewiness to these cookies and helps them stay soft longer.

• If you have one, use a kitchen scale to measure out the ingredients. Not only is it much more precise than using measuring cups and spoons, it keeps you from having to wash said measuring cups and spoons! I also used the scale to portion out each ball of dough (85-90 grams), to ensure even baking.

They Borrowed a Technique from Bread

Speaking of staying soft for longer, the recipe includes tangzhong, a technique widely used throughout Asia in yeasted doughs to prolong the shelf life of tender breads. It’s what helps make Japanese milk bread so soft and pillowy. Here, the process entails quickly cooking a few tablespoons of flour with a half-cup milk and mixing that into the cookie batter. It’s a quick step that Ameden says makes a big difference. “Tzanzhong created a unique texture and appearance we had never seen before. The cookie is super soft (and stays that way for a few days) and has a crackled, slightly shiny surface.” 

• The recipe calls for chocolate wafers. I wasn’t able to find any, so I chopped chocolate bars. Using a large serrated (bread) knife to chop the chocolate into chunks keeps the bars from breaking into shards.

These Cookies Need Their Rest, but There’s a Shortcut

It’s not unheard of for a chocolate chip cookie recipe to call for chilling the dough overnight in the fridge for best results; this one calls for a 24 to 72 hour rest. Letting cookie dough chill out has a couple of big perks. First, because the fat in the dough is more solid after chilling (think room temperature butter versus cold butter), the cookies spread less. Second, resting concentrates the flavors in the cookies, giving them a richer sweet and toasty punch. But, if you’re desperate for immediate gratification, this recipe gives you the option to immediately bake the dough into bars. Score one for the impatient among us.

Jenna Helwig

• After chilling for at least 24 hours in the fridge, the cookie dough is pretty hard, making it challenging to form into balls. Knowing this would be the case, I followed one of the tips in the recipe: I refrigerated the dough for an hour, then shaped it into 16 balls of dough. I then refrigerated the dough balls until the next day and was able to pop them right into the oven.

The Results

Jenna Helwig

I followed the recipe to the letter, and about 24 hours after I began, I was able to bite into a huge (about four inches in diameter) chocolate chip cookie. It had golden brown crispy edges and a soft center shot through with pockets of melted chocolate. The flavor was rich with a whisper of caramel thanks to the brown sugar and brown butter in the recipe. In short, it was a complete and total winner. They may be the recipe of 2024, but I predict I’ll be making these Super-Sized, Super-Soft Chocolate Chip Cookies for many years to come.

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Clever Recipes for Your Kitchen Toys - The New York Times

Crispy-skinned air-fryer salmon, melty pressure-cooker chipotle chicken pozole and slow-cooker beef stew, dark with stout beer and maple syrup.

David Malosh for The New York Times. Food Stylist: Simon Andrews.

If the food (read: cookies) is the best part of the holidays, the second-best must be the presents. Especially those presents that make cooking easier, or just plain fun. If you have some new toys to play with in the kitchen — an air fryer, a pressure cooker or a powerful new blender to replace that old one with only two working buttons — we have recipes for you, starting with Eleanore Park’s brilliant air-fryer salmon. “Salmon cooks perfectly in the air fryer,” Eleanore explains, “because the device’s circulating high heat keeps the fish moist and crisps skin-on fillets.” More air-fryer must-makes: crispy cubes of tofu, perfect baked potatoes and everyone’s favorite game-day snack, chicken wings.

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Air-Fryer Salmon

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Sarah DiGregorio’s beef stew — dark and subtly sweet from stout beer and maple syrup — can be made in either a slow cooker or a pressure cooker. Her five-star chipotle chicken pozole can also be made in either appliance; here’s the slow-cooker version, which is made with bone-in chicken legs (the pressure-cooker version, with a much shorter cook time, goes boneless). You can find these and many more recipes in our slow-cooker and pressure-cooker collections.

And if you’re taking a brand-new blender for a whirl (sorry), Naz Deravian’s açaí bowl is a bright, delicious way to start your day. Go wild with the fruits and toppings — this is definitely an “eat first with your eyes” situation.

On to more analog meals for your trusty (or maybe new!) Dutch oven: Kay Chun’s sticky coconut chicken and rice is a comforting one-pot dish of fragrant coconut rice infused with aromatic ginger, garlic and scallion. Also requiring just one pot — and equally rich and complex in flavor — is Zainab Shah’s masala black-eyed peas, which spruces up two cans of beans with Kashmiri red chile powder, cumin seeds and garam masala.

Lastly, here’s Ali Slagle’s baked potato soup, a brilliant excuse to capitalize on accouterments if we ever saw one. Ali includes instructions for turning those russet potato skins into crispy strips to top your soup, along with the suggested (but, let’s be real, requisite) sour cream, shredded Cheddar and chopped scallions. If one of your new toys is an immersion blender, you can use it here to purée the soup to a velvety smoothness. Otherwise, you can use a good ol’ potato masher for a satisfyingly chunky texture.

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