[Photographs: Sasha Marx] Amatriciana meets carbonara, with a sausage cameo. That’s the best way to describe rigatoni alla zozzona, the “dirty” Roman pasta collab you should get acquainted with. With crisp guanciale, juicy sausage, onion, and tomato simmered in rendered pork fat,…
[Photographs: Vicky Wasik] Like Thai-style fried shallots, crispy fried garlic is a savory, pantry-friendly garnish popular throughout Southeast Asia, where it’s known as krathiem jiaw in Thai and toi phi in Vietnamese. We reach for it all the time to bring allium…
[Photograph: Sasha Marx] Sweet, jammy roasted garlic is one of the easiest hands-off cooking projects around. Take a couple heads of garlic, lop the tops off, drizzle with a little oil, parcel them up in foil, and pop the packet in the…
Level:Easy Total: 45 min(includes marinating time) Active: 15 min Yield:Serves 4 Ingredients 3 large limes (about 10 ounces) One 1/2-inch piece fresh ginger 2 large cloves garlic 1/4 to 1/2 teaspoon crushed red pepper flakes, to taste 2 tablespoons canola oil 1/3…
[Photograph: Sasha Marx] There’s no looking a gift horse in the mouth when summer produce is at its peak. If you hear someone complaining that they can’t bear the thought of looking at another zucchini or charring another shishito, it’s your duty…
Level:Easy Total: 1 hr 45 min Active: 10 min Yield:3 1/2 cups Ingredients 5 cups chopped rhubarb (about ten 12-inch stalks) 3 cups quartered hulled strawberries (about 1 pound) 2 1/2 cups sugar Zest of 1 lemon plus 2 tablespoons lemon juice…
[Photograph: Sasha Marx] Glazed carrots are a classic vegetable side dish that employs a trés French technique called glaçage, for which vegetables are cooked at a rapid boil with stock, butter, and a sweetener such as sugar or honey until tender and…
[Photographs: Vicky Wasik] More than a century ago, carrettieri—cart drivers—would roam the Italian peninsula selling tools, cookware, wine, fabrics, and basic cooking ingredients like grain, preserved fish, and oil. Their peripatetic lifestyle meant they often had to feed themselves on the road….
[Photograph: Vicky Wasik] Sigeumchi namul is a classic Korean banchan of blanched spinach marinated in a garlic- and sesame-scented dressing. Served at cool room temperature, this side dish is light and refreshing, perfect alongside spicy Korean barbecue, hot and cheesy fire chicken,…
The mashed potatoes of Mexican and Tex-Mex cuisine, refried beans are a versatile, addictive, and delicious side dish. [Photograph: Robyn Lee] Refried beans, or frijoles refritos as they’re known in Spanish, are like the mashed potatoes of Mexican and Tex-Mex cooking: they’re…
[Photographs: Vicky Wasik] If your side dish recipe rotation is feeling a little tired, then this take on gamja bokkeum, a Korean stir-fried potato banchan, is just what you need to get out of that rut. We start by quickly shallow-frying small…
[Photograph: Vicky Wasik] Excerpted from The Food of Sichuan by Fuchsia Dunlop. Copyright (c) 2019 Fuchsia Dunlop. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved. The following recipe, called yuxiang qiezi in Chinese, is a…