'The best, most life-changing spicy cold peanut noodle dish you’ve ever tasted.'
To make the sauce: Place the ice cubes , and the rest of the peanut sauce ingredients in a blender. Blend on high speed for 2 minutes, until the mixture is extremely smooth and silky, like mayonnaise. If it’s too thick, blend in more ice cubes. Use right away, or transfer to an airtight container and keep in the fridge until needed, for up to two weeks.To assemble the noodles: Cook the ramen noodles until just done. Drain well and stick in an ice water bath until completely cold.
To make My Ultimate Chile Oil : Mix the soy sauce and grated garlic together. Set aside. Using a spice grinder, grind the chile flakes, star anise pod, coriander, cumin, and curry powder into a fine powder. In a large saucepan at least 6 inches deep, combine the spice powder with the oil, sesame seeds, and bay leaves. Set it over medium heat and bring the mixture to a gentle boil. Boil for 3 minutes, stirring frequently, until the chile flakes have turned maroon in color .
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Chocolate Peanut Butter Cookies (aka Magic Middles) Recipe on Food52Ask the internet about magic middles and you’ll be told they are a Keebler product, all the rage in the ’90s, but since discontinued. In 2012, Serious Eats’ Stella Parks brought them back to life when she whipped up her own version—a sugar cookie with a chocolate belly—calling long-lost magic middles America's Most Wanted Cookie (you know, in a good way). For what it’s worth, this was the most-wanted cookie in my family when my brother and I were growing up. The only catch is that “magic middles,” to us, means a totally different thing. Instead of a vanilla-outside and chocolate-inside, our version has a chocolate-outside and peanut butter–inside. My mom says she scored the recipe from another mom at a school bake sale a few years pre-millenium, but…did she? When I started digging into this almost two years ago for an article, the closest lookalike I could find was in King Arthur’s The Cookie Companion, which was published not in the ’80s or ’90s, but in 2004 (hat tip to King Arthur’s Baker’s Hotline for the detective work). Which means that either my mom and I are confusing timing, or the recipe we got preceded the book—but then, where did it come from? When I wrote about my conundrum last year, our community hopped right in with clues: “I looked in Google Books and found a recipe from a 1991 Beta Sigma Chi cookbook for “Magic Peanut Butter Middles,’” Jenne wrote. “Looks like Keebler Magic Middles were introduced in 1989, so my guess is that it started as a copycat recipe—there was also a version called ‘Peanut Butter Filled’ that looks pretty much exactly like these.” “The recipe appeared in my newspaper coupons, with coupons for Pillsbury flour, Skippy peanut butter and Mazola margarine,” J.K. added. “There is no salt in the recipe. The earliest expiration on the coupons is January 19, 1991.” According to Steffany: “My mom came across the recipe and asked me to bake these one Christmas, it would have been right around 1989 or 1990. She loved them so much I
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Our Best Philly Cheesesteak Recipe on Food52What makes a good cheesesteak great? To answer this, I looked to two of Philadelpia’s most respected cheesesteak establishments: Pat’s King of Steaks and John’s Roast Pork. Their sandwiches taught me how a cheesesteak is all about the components—after all, there are so few: savory beef, gooey cheese, vegetables if you want them (I want them), and a crusty-fluffy hoagie. This month, our test kitchen rolled up its sleeves and tested extensively to create our ultimate version of this classic. The first question we asked ourselves: Which cut of meat to use? Most cooks decide between sirloin and ribeye. Sirloin is slightly leaner, and a touch more cost-effective. Meanwhile, ribeye has more fat-marbling, resulting in a richer (and, if you ask me, better) flavor. With taste leading the way, we landed on ribeye, but sirloin or even thinly sliced flank steak would be perfectly acceptable. Next, we turned to slicing. For a cheesesteak, thin is preferable to thick. In order to cut the meat as thinly as possible, freeze it for an hour or two—this makes it much easier to work with. Now we had to sort out the cheese. The classic choices are provolone, American cheese, and Cheez Whiz. Some might argue that only one of those is “real” cheese, which is true. But rather than explore an esoteric choice like Gruyere, we wanted to honor the classics. The winners? Both provolone and Whiz. The provolone melts over the meat like a blanket, while the Whiz coats the bread (Whiz is to a cheesesteak as mayo is to a BLT). If you’re dubious about using Cheez Whiz, you can skip it, but it truly does add an extra level of savoriness. Another piece of the puzzle was deciding which veggies to include. Our options: caramelized onions, mushrooms, bell peppers, or hot peppers. It was tempting to include all of these on our cheesesteak, but we found that too many veggies overshadowed the meat. We wanted this component to enhance the savory goodness of meat and cheese, without overstepping. In the en
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Instant Pot Short Ribs With Roasted Seaweed Gremolata Recipe on Food52Short ribs usually take 2 to 3 hours to slow-braise in a low oven, but the Instant Pot makes much quicker work of them.
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Sweet Potato Rum Cookies Recipe on Food52It’s no secret: We’re huge fans of Chrissy Teigen. Her recipes regularly find themselves in our weekly rotation (even when we nearly set our kitchen on fire making them). We’re unabashedly obsessed with her first cookbook, and its super-delicious follow-up. We laugh out loud when we read her hilarious tweets, and audibly coo when we see Instagram photos of her impossibly cute kids, Luna and Miles, doing impossibly cute things. So when Chrissy agreed to share her go-to holiday cookie recipe with us this season, we could hardly contain our excitement. It was sure to be packed with flavor, heavy on the nostalgia factor, and just plain craveable. (This was all, of course, confirmed when we got the recipe.) Now, we’re so thrilled to share it with you—plus, a story from Chrissy on why she loves these cookies so much around the holidays. - For some reason, I've never been a sweets type of girl. But with two kids, sweets have become a bigger part of my life—especially because of Luna. Making cookies is one of the activities I love doing with her; it's crazy how similar she is to me in her love for cooking and baking. She makes for an excellent stand-mixer replacement and can out-sprinkle even the greatest of sprinklers (salt bae?). Now, don't get me wrong, traditional sugar cookies and chocolatey cookies are great, but I had to make a cookie that was a bit more fun for the adults, and these are to die for around the holidays: rich, tender sweet potato cookies with a boozy, rum-butter–flavored icing. The cookie dough is made from flour, sugar, and soft, canned sweet potato as well as its flavorful syrup, making for a pillowy texture and an earthy flavor. The icing, which is a simple glaze with powdered sugar, rum extract, and butter extract, could just as easily be made with rum and butter if you're not baking with little ones. The cookies are wonderfully plush and thick, perfectly chewy, and unbelievably flavorful, thanks to a punch of allspice and bright orange zest. Th
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Glazed Marmite & Honey Chicken With Lemony Potatoes Recipe on Food52Marinating chicken in a mixture of Marmite, honey, vinegar, and olive oil makes for a delicious roast dinner, especially atop lemony crispy potatoes.
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25 Days of Cookies: Reese Witherspoon's 'Cowboy Cookies' recipeThe actress shared this flavor-packed cookie recipe in her new book.
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