In Isan, a region in northeast Thailand, “zab” is used to describe a Captain Falcon–strength jolt of flavor to the mouth. Toasted and ground sticky rice (khao khua) is a common ingredient Isan cooks call in for a what’s-the-word-for-this crunch on minty salads or puckery, porky laap. So that I don’t lose any of that volatile roasty-toastiness, I toast and powder only what I plan to use that day. For a finger-sticking dust worth its salt, I add a tiny squeeze of lime, pinch of chile, and just enough sugar to bring you back for more. Massage the lime zest in with your fingers, and hover—if you dare—for a zab-zab punch to the face. Use to dust popcorn, roasted fish collars, or fried chicken wings.
Salmon broiled under high heat to create a lightly charred top while keeping flesh incredibly tender. Minimal seasonings highlight fish’s natural flavors—simple, fast, and satisfying.
Al dente spaghetti tossed in a creamy garlic-wine sauce with succulent salmon and prawns. Elegant and indulgent, combining seafood richness with silky pasta—perfect for date-night dinners.
As my mom writes, "For Christmas Eve, we always invite friends over and have a soup buffet with Chicken Chile, Oyster Stew, and Minestrone—something for everyone!" To read the full story, head here| New Window.
Of all the clever things J. Kenji López-Alt has done in his career—the Food Lab cookbook and column at Serious Eats, the years clocked at America’s Test Kitchen and on restaurant lines—this 15-minute soup is one of his favorites, and one he makes most often.
For me, potato salad is a very nostalgic food, evoking summertime, picnics, reunions, and large gatherings. In my family, a mayonnaise-based sauce is a given. Which isn’t meant to disrespect German-style potato salad, with no mayo and lots of bacon—I love that version, too. But if you ask me, this is the ultimate potato salad.
I quite often switch up the fish that I use in this recipe, mostly depending on what's freshest at my fishmonger. The only rule is that it has to be a nice thick piece that won’t dry out under the grill. Having said that, if you are using thinner pieces just reduce the grilling time!
This matcha latte gets its velvety and smooth texture from Planet Oat Barista Lovers Oatmilk and a rich, caramel-like sweetness from tamarind. The tropical fruit comes in many, many forms—here we call for either the paste or concentrate, which we cook down in sugar and water to mellow out its sweet-sour tang. (If you're stumped by the choices, Pure Indian Foods Tamarind Paste is easy to work with and store.)
A fresh and vibrant salad with juicy tomatoes, crisp cucumbers, red onions, and mint. Lightly dressed with lemon juice and olive oil for a refreshing bite.
Sweet Vidalia onions are slow-cooked in a savory broth, then topped with cheese and toasted bread. A Southern-style twist on classic French onion soup.