How to Pick the Best Corn So Every Ear Is a Winner
Find the best of the best at your local grocery store or farmers' market.
How to Freeze Broccoli
Get in the habit of freezing leftover broccoli and cauliflower for quick and easy weeknight meals.
Mushroom Cuban Quesadillas
At New York City’s Golden Diner, chef Samuel Yoo roasts dry-brined mushrooms to build big flavor into his crispy, cheesy quesadillas. “The taste is very similar to a meat-based Reuben, that’s why we love it,” Yoo says. Here, we’ve channeled his roasting technique to create a vegetarian Cuban, spiked with tangy pickles and mustard. Keeping the mushrooms uncovered during brining helps them release more liquid, leading to a more concentrated flavor.
Spicy Eggplant and Zucchini Stir-Fry with Plant-Based Meat
Similar in texture to ground beef with a rich, meaty flavor, plant-based crumbles are a perfect addition to quick-cooking stir-fries. Here, the eggplant and zucchini cook quickly, absorbing plenty of flavor from the chile-garlic and soy sauces, without getting overly tender. Fresh cilantro adds an extra pop of freshness to the finished stir-fry; serve over brown or white rice for a fast and filling weeknight meal.
Sautéed Water Spinach with Fermented Tofu (Fu Ru Kong Xin Cai)
Crisp, mild-tasting water spinach is a favorite leafy green enjoyed in Taiwan. When lightly sautéed, the hollow stalks retain a crisp texture that’s appealing enough for the finest banquet tables. While often simply sautéed with garlic, a touch of fermented tofu is sometimes added to provide a hint of savory flavor and a cloudy complexion to the liquids released from the greens. Fermented tofu is found in tiny cubes packed in small jars, and is extremely potent. Only a small dab needs to be used, mixed with some water, to gently flavor an entire dish of these greens.
