Flipped Frittata With Asparagus, Spinach, Ham, and Cheese Recipe
On a hot summer night, you might not want to turn on your oven or broiler. But you can still make this vegetable-packed frittata: Just flip it like a Spanish tortilla. Compared to a normal finished-in-the-oven frittata which can take on a poofy, souffléd texture, flipping produces a much creamier, denser omelette. It's a texture I actually prefer.
Pasta with carbonara sauce is a fundamentally simple and easy dish, made by coating pasta in a rich, creamy sauce of eggs, cheese, pork, and black pepper. The challenge is in combining the right ingredients for a sauce with a perfectly silky texture, and not accidentally scrambling those eggs in the process. Here's how to do it.
Don't bother preheating your oven—these English muffins are griddled through and through. Not only does the searing heat promote "oven spring" to create those coveted nooks and crannies, it gives the muffins an amazingly crispy crust and a soft and chewy interior.
The sauce for this butter chicken is cooked slowly on the stovetop and takes on a long-cooked tomato flavor while broiled marinated chicken adds a needed bit of char and acidity to the final dish.
Excellent fresh mozzarella is milky, tender, and mild, with a faint layer of cream beneath the skin that gushes a little when you slice it. This is mozzarella you eat when it's still warm, and it never goes into the fridge. Here's how to make it at home.
Paneer makhani, or butter paneer, is a staple in America's Indian restaurants for a reason: it's hard to beat chunks of fresh cheese in a creamy, buttery tomato sauce. It's also drop-dead simple to make at home.
Queso fresco is a delicious, milky, fresh cheese that is a breeze to make. It doesn't melt, so it's a great cheese for grilling in cubes or slices, and is awesome crumbled over soups or salads.
Most of us at home don't have easy access to a large supply of whey, but we can use milk and an acid like white vinegar to make a cheese that's remarkably similar to true ricotta. The keys to getting it right lie in using the right amount of acid, heating the milk to the right temperature, and holding it there long enough for a ricotta-like flavor to develop.
Video: How to Poach Eggs, the Foolproof Method (Really!)
It wasn't until I discovered this technique that my egg-poaching success rate suddenly soared to, well, pretty much 100%, where it's stayed ever since. The trick requires no fancy equipment, and can be done by anyone. Watch the video to become an egg-poaching pro.
Japanese mayonnaise (and Kewpie brand in particular) is beloved worldwide for its delightful spreadability, savory flavor, and sunny disposition. Why does it rise above the rest? It has a silky-smooth consistency and rich yellow color that come from egg yolks (most American mayos are made with whole eggs), and it takes on a deeply satisfying umaminess thanks to a little MSG. The most difficult thing about making our version at home is ordering the ingredients—and even that is freakin’ easy: just click the shopping cart icons in the ingredient block below and wait patiently for your packages to arrive. After that, it’s a two-step, ten-minute process for a 500-gram reserve of delicious mayo that you can keep in your fridge for weeks. Drizzle it on burgers, dip your fries in it, or smash it into a warm potato salad—the best thing about having a stash of homemade mayonnaise on hand is you can use it in hundreds of innovative ways. And when it’s Japanese mayo, you can count on it lending a deep, savory flavor to just about anything. PSST: There are tons of ways to spice up this recipe. Try one of the variations at the bottom of this page, or get inventive with your own flavor enhancements. Regardless of which variation you choose, we think you’ll find this mayo a cut above the stuff they slather on your sandwich at the local Subway.
These rich stuffed shells are packed with a mixture of crabmeat, shrimp, and scallops, then baked with a creamy sauce and golden, buttery bread crumbs. It's like a crab cake stuffed into pasta.
