Leftover sauce? Bring a pot of water to boil: It’s pasta night.
A slightly creamy, spicy pork sauce-and-broth hybrid coats toothsome Asian noodles in our recipe for one of China’s most beloved Sichuan street food dishes, dan dan noodles.
Dan dan mian, or dan dan noodles, are one of Sichuan (sometimes spelled Szechuan) province’s most famous culinary exports. Sichuan cuisine is defined by its heat, and our spicy Szechuan noodle recipe is no exception! There are many, many versions of dan dan noodles out there-some are face-numbingly spicy, and others (like ours) have heat, but don’t completely set your mouth on fire. Our dan dan noodles recipe packs a flavorful punch thanks to a garlicky, gingery, brothy pork sauce with peanut butter and as for spice, you can easily adjust the heat factor to suit your own tastes.
This one-pot creamy Mediterranean chicken pasta is brought to you by the five o’clock dinner scramble. You know the one. You look at the clock and suddenly realize you need to get those kids (and yourself) fed ASAP. Thankfully, this uncomplicated dish is coming to the rescue. From fridge to table, it comes together in 30 minutes flat. Briny capers and olives, bright hits of lemon, and rich cream all join forces for a sure fire way to chase away that dinner-time panic.
On their blog Dinner: A Love Story, Andy Ward & Jenny Rosenstrach call this “Instant Dinner Party,” because you can make the ragu completely ahead, even a day or two before. Whether you serve it that day or reheat it for a party tomorrow, “It will make the house smell amazing,” Jenny told me, “Which, in my opinion, counts for more than flower arrangements when having dinner guests. Best of all, if there are kids coming over, and they don’t like the ragu, we can usually count on them liking the pasta with a little Parm-so it minimizes drama on that end, too.” Whatever ragu is left is a boon: over polenta, in tacos, on sandwiches, or frozen and awaiting more dinners. Recipe adapted slightly from Dinner: A Love Story (Ecco, 2012).
What’s not to love about scallops? It’s hard to find fault in their naturally beautiful shape, pillowy texture, and distinctly sweet, mild flavor. They take well to an infinite array of preparations and cooking techniques, adapt to almost any cuisine, and (as any Top Chef contestant will tell you) can be cooked incredibly quickly or served raw, making them the ultimate blank canvas for everything from black truffles to black bean sauce, citrus to sambal. In summer, I cook them on the grill until just kissed by the flames and pile them on top of warmed veggies with a bright dressing. This version, a favorite for quick and easy backyard dinners, incorporates miso, ginger, and toasted sesame, adding a savory dimension to the salad and a rich contrast to the corn and scallops’ inherent sweetness.
To achieve the best sear on your scallops, set them uncovered on a paper towel in the refrigerator for a few hours before grilling.
There’s so much more you can do with your farmers’ market basil than making pesto! Just toss a bunch in a hot pan as the finishing touch for charred shrimp that’s been flavored with a spicy, garlicky marinade, resulting in a fuss-free summertime dinner.