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Add a lot of nuts, subtract all the sugar, use normal mini marsh

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See, I told you. Our summer is all about tacos and salads. When making salads so frequently, keeping things interesting is key. Like tacos, salads can be great clean-out-the-fridge meals. Once we reach mid-summer, ours tend more towards clean-out-the-garden meals, using up whatever produce is begging to be picked and eaten. Our lettuce plants have served us well this year, providing the base for so many excellent meals. Such gorgeous produce deserves an equally gorgeous dressing, am I right?

This creamy basil dressing is just that. It's worthy of dressing vibrant, fresh greens and it is the perfect non-pesto use for your bulging basil plants. I use greek yogurt as a base to keep it healthy despite the creaminess. I'm thinking this dressing could be reason enough to get us into a salad rut in the very best way possible. I hope you love it as much as we do!

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See, I told you. Our summer is all about tacos and salads. When making salads so frequently, keeping things interesting is key. Like tacos, salads can be great clean-out-the-fridge meals. Once we reach mid-summer, ours tend more towards clean-out-the-garden meals, using up whatever produce is begging to be picked and eaten.

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Tanteo Jalapeño Margarita - Tanteo Tequila

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Biang Biang noodles show you the power of simplicity. With a spoonful of savory seasoned soy sauce and fresh, nutty hot sauce, the thick and meaty handmade noodles will bring you to foodgasm!

Does the name of this dish sound strange enough? Biang Biang noodles is actually a simple spicy noodle dish. The noodles are freshly made and quite wide and thick. The word "biang" is an onomatopoeia - it mimics of the sound made in the process making the noodles, when the dough is pulled and slapped against the working surface.

The dish is classified as cuisine of the poor, since it is so basic and cheap. Even in Beijing, where the average lunch usually costs 4 to 8 dollars, a big bowl of Biang Biang noodles only costs 2.

This simple noodle dish is the signature of Shaanxi, a province not well known for its food.

However, Biang Biang noodles have become quite trendy as of late. There is even a New York restaurant named after it and featuring it as the signature dish.

Wikipedia says that the reason it's becoming trendy is that the name of the dish contains the most complicated Chinese character - it has 58 strokes. Insane, right? You can see how it looks in the picture to the right.

But if you ever try this dish, even once, you'll learn that its popularity is due to its simplicity and great flavor.

The idea of Biang Biang noodles is really simple but there are unlimited ways to serve it. The basic version of the dish uses thick and wide hand-ripped noodles, drizzled with tons of hot chili oil, chili flakes, and soy-sauce-based seasoning. For homemade versions, people add all kinds of simple toppings, such as blanched bean sprouts and simple stir-fried or raw veggies. As for the restaurant version, fancy items like chicken, beef, and lamb are often placed on top.

I had the best bowl of Biang Biang noodles when I was visiting Xi'an (the city of origin for this dish) with Thomas. It wasn't even a famous restaurant or one one with particularly good reviews, just a random small bistro that we came across on the side of the road. The big bowl of fat noodles was topped with tomato and egg stir fry, a rich chili sauce, and extra chili flakes. It was so simple, yet also rich and satisfying.

When trying to recreate the Xi'an version of these noodles at home, I tried several methods and finally found a perfect one. The chili oil and seasoned soy sauce in the recipe below were adapted from Xi'an Famous Hot Rice Ribbons by Lady and Pups . The ingredient list might look very long, but it creates the best noodle sauce ever, and you'll fall in love with it immediately.

A note about serving the noodles: the chili oil recipe uses tons of chili powder. DO add plenty of chili powder when serving the noodles. Yes, the dish will be very spicy. But the chili powder brings out a very nutty flavor and creates a thick texture that is essential to the dish.

The ultimate lunch solution

This recipe will generate more chili oil and soy sauce you'll need for one meal (which serves 4 people). However, do make sure you follow the quantities of this recipe to create extra sauce. It'll become a great solution for cooking quick and delicious lunches.

Option 1 - Create a new version of Biang Biang noodles with different toppings. Such as tomato egg stir-fry (classic Chinese), blanched or grilled chicken, grilled beef, or stir-fried ground chicken. You can top any of these on freshly boiled noodles and drizzle with chili oil and seasoned soy sauce.

Option 2 - Add a quick nutty sauce to make sesame noodles.

Combine peanut butter (or Chinese sesame paste), soy sauce, and black vinegar in a small bowl. The ratio should be 1:1:1. Mix well.

You can create a noodle bowl with:

Freshly boiled noodles + chili oil + seasoned soy sauce + nutty sauce + whatever toppings you prefer (aka whatever leftovers you have in the fridge)

For example, I did this with the only leftovers in my fridge yesterday. I used some carrot, celery and wood ear mushrooms to make a quick stir-fry. I chopped a chicken breast and stir fried it with green onion. I seasoned it with soy sauce and salt without marinating. Then I used the formula above to combine everything together. And bam! Two big bowls of super tasty noodles were ready. Easy!

You can even simplify the process by using sliced cucumber (for a vegan dish), leftover meat, or any blanched veggies that come to mind.

Option 3 - Use the seasoned soy sauce and chili oil to create an awesome salad/side.

You can make cool things, such as red-oil chicken, with blanched chicken breast and these two sauces. Or you can drizzle them on blanched broccoli, smashed cucumber, or other veggies to create a quick side dish.

More Chinese noodle recipes

Do you like my recipes? Sign up for Omnivore's Cookbook's weekly newsletterto get the latest updates delivered to your inbox and a free e-cookbook! And stay connected via Facebook, Instagram, Pinterest and Google+. Thanks so much for reading, and happy cooking!

Biang Biang Noodles (Chinese Hot Sauce Noodles)

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Biang Biang Noodles (Chinese Hot Sauce Noodles)

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Biang Biang noodles - The wide and thick handmade noodles are covered with a rich hot sauce. It is a simple dish yet brings you the greatest satisfaction.

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Soft Sugar Cookies With Raspberry Frosting Recipe

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In 1994, Lofthouse Cookies hit American grocery store shelves like a frosted meteorite If you grew up in the suburbs, then you may have had one: soft, cakey, melt-in-your-mouth Unlike their clamshell counterparts, which contain margarine, these homemade versions are made with butter and cream cheese, both of which add wonderful flavor that margarine alone does not

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Get our recipe for classic French toast, made using any bread you like best. This sweet, delicious breakfast recipe is easy to make and comes together in less than 30 minutes.

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Recipes

Here is how I've made hot chocolate for most of my life: heat some milk in a saucepan, add a bit of unsweetened cocoa and sugar and whisk. Form lumps. Be unable to break up lumps. Get frustrated, try again, this time slowly slowly slowly whisking milk into cocoa and sugar, hoping to form something of a cocoa roux. Heat mixture until steamy and drink merrily, trying to ignore faint background of chalkiness. Hooray for cocoa?

Until this week, that is. This week, I saw a recipe for a homemade hot chocolate mix in this month's Cook's Illustrated that had my undivided attention because it wasn't just cocoa and sugar but ground chocolate and vanilla and salt and and and... I mean, how bad could it be? What was the worst that could happen - we'd have to warm up with several cups of hot cocoa in a single week in the name of recipe testing? I've said this before and I'll say it again: sometimes, this job is the worst.

Shockingly, because given that the source is basically perfect, it wasn't for me. Even more surprising, because I love bittersweet chocolate so much, I actually found it too bitter. But this just gave me the excuse to make more. I nixed the milk powder because I'm rather eh on it, especially when a) there's real milk around or b) it would keep the recipe dairy-free so you could instead use steamed coconut, almond or soy milk. I switched out the unsweetened chocolate for semisweet/bittersweet, reduced the salt and vanilla a little and bumped up the cornstarch ever-so-slightly to encourage the mixture to dissolve perfectly, even without the powdered milk.

And then, well, I probably should pretend this heaping pile of miniature marshmallows was for the kindergartener. Because only a kindergartener would so shamelessly use a cup of decadent, gloriously rich hot cocoa as a vehicle for marshmallow consumption, right? I really should. But we all know the truth. Kindergarteners are at kindergarten during the day, giving adults an excuse to not act their age for a while. I regret nothing.

On Pinterest: Want a little visual guide to all 70 cookies in the Smitten Kitchen archives? How about some homemade food gifts? It's beginning to look a lot like December over there, come see!

Facebook Notifications: Are you only sometimes finding out through Facebook when there is a new recipe here? Here's how you can make sure you don't miss a single one: once you've liked the smitten kitchen page (thank you!) you can use the dropdown menu right under the "liked" button to select "get notifications." This lets Facebook know going forward that they shouldn't dare get between you and your marshmallow-studded hot chocolate.

One year ago: Sugared Pretzel Cookies
Two years ago: Cauliflower-Feta Fritters with Pomegranate
Three years ago: Nutmeg Maple Butter Cookies
Four years ago: Roasted Chestnut Cookies
Five years ago: Cream Biscuits
Six years ago: Dark Chocolate Tart with Gingersnap Crust and Veselka's Cabbage Soup
Seven years ago: Rugelach Pinwheels, Fennel Ice Cream and a Ratatouille Tart
Eight years ago: Fettucine with Porcini, Potato Salad with Sherry-Mustard Vinaigrette and Salted Chocolate Caramels

And for the other side of the world:
Six Months Ago: Coconut Brown Butter Cookies
1.5 Years Ago: Rhubarb Cream Cheese Handpies
2.5 Years Ago: Strawberries and Cream Biscuits
3.5 Years Ago: Roasted Red Peppers with Capers and Mozzarella

Decadent Hot Chocolate Mix
Adapted a little from Cook's Illustrated

This is the ideal homemade December gift to pack up for friends and family, if I do say so myself. It's both rich and deeply chocolaty, without being excessively sweet. Add some homemade springy fluffy marshmallows or the my new favorite thing to dunk in hot chocolate (next up!) if you want to do it up further.

Yield: Just under 1 3/4 cups mix, enough for 9 cups; packs up well in a 2-cup jar
Prep time: Seriously like 10 minutes

1/2 cup (100 grams) granulated sugar
1 tablespoon (8 grams) cornstarch
3 ounces (85 grams) semi- or bittersweet chocolate, roughly chopped
1/2 cup (40 grams) cocoa powder, any kind you like
1/4 teaspoon vanilla extract or the seeds from a tiny segment of fresh vanilla bean
1/8 teaspoon fine sea salt or 1/4 teaspoon kosher salt

Combine all ingredients in a food processor and blend until powdery. Don't have a food processor? Chop or grate the chocolate until it is as fine as you can get it, and stir it into the remaining ingredients. Mixture keeps in an airtight container at room temperature for up to 2 months.

To use: Heat one cup of milk (coconut, almond or others would work here too) in a saucepan over medium heat until steamy. Add 3 tablespoons hot cocoa mix. Whisk over heat for another minute or two, until it begins to simmer and mix is completely dissolved. Pour into mug, top with mini-marshmallows or a dollop of whipped cream and hide somewhere nobody will make you share give it to someone you love.

Other flavors: CI walks you through how to make variations including Mexican Hot Chocolate (with some chile powder, cayenne and cinnamon), Mint Hot Chocolate (with mint extract instead of vanilla), Mocha Hot Chocolate (with a couple tablespoons of espresso powder) and usually I'd say "have fun with it!" I mean, you can and should. But I have to admit to being a bit of a traditionalist with my cocoa, and would take the pure chocolate flavor of the above recipe over anything that would clutter my tastebuds. Then again, maybe you shouldn't listen to someone who needs a minimum of two dozen mini-marshmallows on a single cup of hot chocolate?

Packaging ideas: Had I more time, I might have picked up some charming Weck Juice Jars or Tulip Jars (.5 liter size, which will give you some space at the top - perfect for a handful of marshmallows?), either of which can be used later for pickling or storage. I used Mason jar-ish mugs with lids ( 1, 2), which could be used later for hot chocolate consumption. You could tie a a tablespoon measure on as well with ribbon, to make their end of the work even easier.

Related

See more: Chocolate, Drinks, Food Gifts, Photo, Snack, Winter

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Recipes Here is how I've made hot chocolate for most of my life: heat some milk in a saucepan, add a bit of unsweetened cocoa and sugar and whisk. Form lumps. Be unable to break up lumps. Get frustrated, try again, this time slowly slowly slowly whisking milk into cocoa and sugar, hoping to form something of a cocoa roux.

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Meera Sodha's tomato curry | Curry | The Guardian

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here are just a few Indian dishes that truly celebrate the tomato, such as Keralan tomato fry and Gujarati sev tameta nu shaak (a sweet and sour tomato curry), but it's thakkali kuzhambu, from Tamil Nadu, on which this recipe is (very) loosely based. The sweetness and acidity of tomatoes is married to classic pickling spices, then tempered with curry leaves, tamarind and coconut: the ingredients that characterise south Indian cooking. This dish has a magic moment when all the water in the coconut milk evaporates to render the oil, leaving you with a silky, luxurious heap of deliciousness that's perfect for scooping up with naan bread or mixing into hot rice. Note: you'll need two large frying pans for this recipe.

Serves 4 as a main
fennel seeds 1¼ tsp
black mustard seeds 1¼ tsp
cumin seeds 1¼ tsp
coriander seeds 1¼ tsp
rapeseed oil 4 tbsp, plus a little extra
onions 2, halved and finely sliced
salt 1¼ tsp
fresh curry leaves 8, plus extra to garnish if you like
tomatoes 1.2kg (ideally 1kg vine and 200g yellow baby plum)
green finger chillies 1½, very finely chopped
garlic 4 cloves, crushed
tamarind paste 2½ tsp
coconut milk 1 x 400ml tin

Heat a large frying pan on a medium flame, then toast the fennel, mustard, cumin and coriander seeds for a minute or two, shaking the pan every few seconds, until the coriander seeds turn golden (coriander always takes first). Tip the seeds into a mortar and bash until fairly well ground.

Heat 4 tablespoons of oil in the same pan and, when hot, return the ground spices with the onions, salt and curry leaves. Fry for 10-12 minutes, until the onions are golden and crisp-edged. Meanwhile, cut the vine tomatoes into eighths and the baby tomatoes in half.

Add the chillies and garlic to the pan and cook, stirring, for 2 minutes. Then add the tamarind and coconut milk, stir, and transfer half the mixture into your second large frying pan.

Divide the tomatoes between both pans, so they sit in one layer. Set both pans on a medium heat and cook for 20-25 minutes without stirring: you want the tomatoes to keep their shape while driving off the water in the coconut milk. You'll know there's none left when you can see oil at the sides of the pan. (The curry won't be dry: the tomatoes contain a lot of juice, which will come out while they're resting.) Now tip the contents of the second pan gently back into the first.

If you'd like to add a final bit of pizazz, heat a little oil in a saucepan and, when hot, drop in a handful of extra curry leaves. Let them crackle and crisp, then take off the heat and pour over the tomatoes. Serve with naan or rice.

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here are just a few Indian dishes that truly celebrate the tomato, such as Keralan tomato fry and Gujarati sev tameta nu shaak (a sweet and sour tomato curry), but it's thakkali kuzhambu, from Tamil Nadu, on which this recipe is (very) loosely based.

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Canning hopefuls will find plenty of guidance in this trove of culinary wisdom including chapters on canning, salting, smoking and drying; jellies and preserves; and pickles and relishes. There are also useful tables for processing times, boiling temperatures and moderating the levels of sugar in the preserving syrup.

This classic baking book is chock full of delightful dessert recipes that are perfect for the holidays, including Chocolate Layer Cake with Chocolate Fudge Frosting and Chocolate Dipped Bananas.

Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment. Today, nine revisions later, the Joy of Cooking -selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century-has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.

JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales.

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Joy of Cooking Recipe: Creamed Pearl Onions - Tips on Life and Love

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Canning hopefuls will find plenty of guidance in this trove of culinary wisdom including chapters on canning, salting, smoking and drying; jellies and preserves; and pickles and relishes. There are also useful tables for processing times, boiling temperatures and moderating the levels of sugar in the preserving syrup.

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https://www.washingtonpost.com/food/2020/11/13/corn-pudding-recipe/

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Butternut squash with tahini/pine nuts/za’atar

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Butternut squash with tahini/pine nuts/za’atar

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1. Recipes

2. Pizza

Out of all the styles of pizza, we've chosen Crispy Cheesy Pan Pizza as our 2020 Recipe of the Year. With its crispy golden edges, gooey layer of cheese (right to the edge!), and thick yet delicate crust, it has a texture and taste that make you want more. Plus, the crust has just five simple ingredients: it's easy to pull off in a home kitchen.

Our recipe incorporates four baking "tricks." An untraditional, nearly no-knead method of folding the dough creates airy pockets in the crust. An overnight refrigerated rest allows the dough time to develop maximum flavor. Baking in a cast iron pan makes an audibly crispy crust for your flavorful assortment of toppings. And finally, the unique layering of cheese beneath the sauce acts as a barrier to minimize sogginess.

Hide images
Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

2. Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule.

3. About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that's 10" to 11" diameter across the top, and about 9" across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don't have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10" round cake pan or 9" square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well.

4. Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan.

5. About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4" to 5" from the top heating element). Preheat the oven to 450°F.

6. Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary a lot, so use the visual cues and your own preferences to gauge when you've achieved the perfect bake.

7. Serve the pizza anywhere from medium-hot to warm. Kitchen shears or a large pair of household scissors are both good tools for cutting this thick pizza into wedges.

Tips from our Bakers

Want to add your own favorite toppings beyond red sauce and cheese? Vegetables or meats should be cooked before arranging them in a single layer atop cheese and sauce. Feel free to experiment with other sauces, too; pesto or white sauce are great alternatives to tomato. One hint: To avoid potential sogginess, stick to the same quantities and layering process for sauce and cheese listed above.

If you're serving the entire pizza (no leftovers) right away, you can serve it right from the pan if desired. We don't recommend using a knife to cut the pizza in the pan; it might mar your cast iron's surface. Instead, after loosening the edges, use a spatula to partially lift the pizza out of the pan, then cut a wedge using a pair of standard household scissors or kitchen shears. Remove the wedge and repeat until you've cut and served all of the pizza.

Feeding a larger group? Double all the ingredients in the recipe and follow the recipe instructions as written, dividing the dough into two pans (mix and match from the choices listed in step #6 above).

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Recipes Pizza Out of all the styles of pizza, we've chosen Crispy Cheesy Pan Pizza as our 2020 Recipe of the Year . With its crispy golden edges, gooey layer of cheese (right to the edge!), and thick yet delicate crust, it has a texture and taste that make you want more.

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Photo by Julia Gartland

Author Notes

There is comfort in knowing that as long as you keep yogurt, rice, and spices on hand, you can always feed yourself and your family dinner. The recipe is pictured here with Padma Lakshmi's Green Mango Curry. If you can't easily find some of these ingredients, they're worth seeking out (try ordering them from Kalustyan's, a beloved New York institution and one of author & Top Chef host Padma Lakshmi's favorite stores), but it's also okay to work with what you can get. If you're thwarted finding urad dal, an Indian white gram lentil, for example, Lakshmi recommends frying cashews for a similar nutty crunch. And yogurt rice is certainly worth making even without the harder-to-replicate flavors of asafetida and curry leaves. Adapted slightly from Love, Loss, and What We Ate: A Memoir (Ecco, 2016). To read the full story, head here. - Genius Recipes

Padma Lakshmi's Yogurt Rice

Prep time 15 minutes

Cook time 5 minutes

Serves 8 to 10

Ingredients

1 ¹/₂ teaspoons teaspoons kosher salt, or to taste

¹/₄ cup canola oil

¹/₂ teaspoon asafoetida powder (found at Indian grocery stores)

Cilantro leaves or fresh curry leaves for garnish (optional)

To serve, mango or lime pickle or Padma's fresh green mango curry (as pictured and linked in the note above)

Directions

1. In a large bowl, combine the rice, yogurt, and salt, kneading them together with your hands. Then stir in the cucumber (in spring or summer) or the pomegranate seeds (in fall or winter). Set aside.

2. In a small saute pan, heat the canola oil over medium heat. After a few minutes, when the oil is hot and shimmering, add in the lentils. When they're just beginning to turn golden (after about 3 minutes), add in the mustard seeds and asafoetida powder. Stir briefly. You will hear a popping sound when the mustard seeds begin to cook.

3. After just a minute, when the popping becomes more frequent, add in the chilies and curry leaves. Stir for 1 to 2 minutes, then remove the pan from the heat.

4. This dish should be served at room temperature, or cold, and it's great for a summer lunch or dinner. If you're making it ahead, just stir in a bit of water to loosen it up before serving; it should have a porridge or oatmeal-like consistency.

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Creative Director Kristen Miglore.

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Padma Lakshmi's Yogurt Rice Recipe on Food52

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There is comfort in knowing that as long as you keep yogurt, rice, and spices on hand, you can always feed yourself and your family dinner. The recipe is pictured here with Padma Lakshmi's Green Mango Curry .

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Biang Biang noodles show you the power of simplicity. With a spoonful of savory seasoned soy sauce and fresh, nutty hot sauce, the thick and meaty handmade noodles will bring you to foodgasm!

Does the name of this dish sound strange enough? Biang Biang noodles is actually a simple spicy noodle dish. The noodles are freshly made and quite wide and thick. The word "biang" is an onomatopoeia - it mimics of the sound made in the process making the noodles, when the dough is pulled and slapped against the working surface.

The dish is classified as cuisine of the poor, since it is so basic and cheap. Even in Beijing, where the average lunch usually costs 4 to 8 dollars, a big bowl of Biang Biang noodles only costs 2.

This simple noodle dish is the signature of Shaanxi, a province not well known for its food.

However, Biang Biang noodles have become quite trendy as of late. There is even a New York restaurant named after it and featuring it as the signature dish.

Wikipedia says that the reason it's becoming trendy is that the name of the dish contains the most complicated Chinese character - it has 58 strokes. Insane, right? You can see how it looks in the picture to the right.

But if you ever try this dish, even once, you'll learn that its popularity is due to its simplicity and great flavor.

The idea of Biang Biang noodles is really simple but there are unlimited ways to serve it. The basic version of the dish uses thick and wide hand-ripped noodles, drizzled with tons of hot chili oil, chili flakes, and soy-sauce-based seasoning. For homemade versions, people add all kinds of simple toppings, such as blanched bean sprouts and simple stir-fried or raw veggies. As for the restaurant version, fancy items like chicken, beef, and lamb are often placed on top.

I had the best bowl of Biang Biang noodles when I was visiting Xi'an (the city of origin for this dish) with Thomas. It wasn't even a famous restaurant or one one with particularly good reviews, just a random small bistro that we came across on the side of the road. The big bowl of fat noodles was topped with tomato and egg stir fry, a rich chili sauce, and extra chili flakes. It was so simple, yet also rich and satisfying.

When trying to recreate the Xi'an version of these noodles at home, I tried several methods and finally found a perfect one. The chili oil and seasoned soy sauce in the recipe below were adapted from Xi'an Famous Hot Rice Ribbons by Lady and Pups . The ingredient list might look very long, but it creates the best noodle sauce ever, and you'll fall in love with it immediately.

A note about serving the noodles: the chili oil recipe uses tons of chili powder. DO add plenty of chili powder when serving the noodles. Yes, the dish will be very spicy. But the chili powder brings out a very nutty flavor and creates a thick texture that is essential to the dish.

The ultimate lunch solution

This recipe will generate more chili oil and soy sauce you'll need for one meal (which serves 4 people). However, do make sure you follow the quantities of this recipe to create extra sauce. It'll become a great solution for cooking quick and delicious lunches.

Option 1 - Create a new version of Biang Biang noodles with different toppings. Such as tomato egg stir-fry (classic Chinese), blanched or grilled chicken, grilled beef, or stir-fried ground chicken. You can top any of these on freshly boiled noodles and drizzle with chili oil and seasoned soy sauce.

Option 2 - Add a quick nutty sauce to make sesame noodles.

Combine peanut butter (or Chinese sesame paste), soy sauce, and black vinegar in a small bowl. The ratio should be 1:1:1. Mix well.

You can create a noodle bowl with:

Freshly boiled noodles + chili oil + seasoned soy sauce + nutty sauce + whatever toppings you prefer (aka whatever leftovers you have in the fridge)

For example, I did this with the only leftovers in my fridge yesterday. I used some carrot, celery and wood ear mushrooms to make a quick stir-fry. I chopped a chicken breast and stir fried it with green onion. I seasoned it with soy sauce and salt without marinating. Then I used the formula above to combine everything together. And bam! Two big bowls of super tasty noodles were ready. Easy!

You can even simplify the process by using sliced cucumber (for a vegan dish), leftover meat, or any blanched veggies that come to mind.

Option 3 - Use the seasoned soy sauce and chili oil to create an awesome salad/side.

You can make cool things, such as red-oil chicken, with blanched chicken breast and these two sauces. Or you can drizzle them on blanched broccoli, smashed cucumber, or other veggies to create a quick side dish.

More Chinese noodle recipes

Do you like my recipes? Sign up for Omnivore's Cookbook's weekly newsletterto get the latest updates delivered to your inbox and a free e-cookbook! And stay connected via Facebook, Instagram, Pinterest and Google+. Thanks so much for reading, and happy cooking!

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Biang Biang Noodles (Chinese Hot Sauce Noodles)

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Biang Biang noodles show you the power of simplicity. With a spoonful of savory seasoned soy sauce and fresh, nutty hot sauce, the thick and meaty handmade noodles will bring you to foodgasm! Does the name of this dish sound strange enough? Biang Biang noodles is actually a simple spicy noodle dish.

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Today I wanted to show you how to make a great noodle from the Northwest of China, Biang Biang noodles. Also called 'kudaimian' in Mandarin or 'hand-ripped noodles' in English, it's one of the easier fresh handmade noodles to whip up... and honestly, pretty fun to make.

You might've heard of this sort of noodle before, likely due to the runaway popularity of the restaurant "Xi'an Famous Foods", where it's the main offering on their menu. And when you're checking out that sort of northwestern noodle joint - whether it's in New York or in Xi'an - the first thing you'd likely notice is the bewildering number of toppings that you can smother the stuff with. Xi'an Famous Foods is known for their house 'cumin lamb' topping (never had it myself, looks cool though), while in Xi'an you'd probably more commonly see tomato and eggs or perhaps some stewed pork dice.

I figured it'd be best not to confuse things too much with a crazy number of toppings here, so instead we'll primarily focus on the noodles themselves. That said, I will spell out a simple, pretty awesome chili oil based topping to go with the noodles - when using this topping, the name of the dish is called 'You Po Mian" (油泼面).

Video is here if you'd like a visual to follow along, or if you hate long rambly recipes.
Ingredients, Noodles:
Makes enough for the main of two people if you're eating other stuff, one person if you're hungry and want a big bowl of noodles yourself.

1. AP Flour (中筋面粉), 200g. The flour that we were using was 11% - shouldn't be too much of a variable but that is kind of on the high end for AP. Just a fair warning for replication sake.

2. Salt, ½ tsp. Salt will help the gluten develop and make the dough more elastic.

3. Water, 100g. 50% hydration. [edit: there was some confusion here, "50% hydration" is just a baker's percentage if you want it. If you're confused by it... just pretend I never wrote "50% hydration" and you're good to go]

4. Oil, 3 tbsp. For coating the dough during resting. This is a similar idea to greasing your dough for bread - it'll help prevent things from drying out - but we're going really generous with the oil here.

... and that's it! Practically fit for a Forkish book.
Process, Noodles, Autolyse method:
Ok, so here's the deal - we often get a lot of flak for tossing out recipes that no sane person could squeeze into a weekday. We don't really want to be in the business of pulling punches, but... fair. It's one thing to have a 'figure it out' approach to something like Har Gow (an infamously difficult dish that Cantonese chefs are judged on), but at it's core this noodle should be a nice homestyle thing.

So we'll show you two methods - this first one uses an autolyse. It's the method we prefer. But this calls for logistically-kind-of-annoying resting times, so we'll also toss out a second method below that would be a bit easier to work into an eight hour work day.

1. In a bowl, combine the salt and the flour. Then slowly drizzle in the water, mixing with your hands as you go. Aim for the dry bits when you're drizzling the water. The purpose here's to try to make everything nice and well-distributed - this way, you don't need to knead for very long into order to evenly hydrate the flour.

2. Knead for about ~1 minute until the dough just comes together, then cover with a plate and set aside for 30 minutes. Don't over-knead at this stage - you want this to just come together. This is the autolyse, the technique should be pretty familiar if you're into bread baking - it allows the gluten to develop and gives a stretchier dough (hey, exactly what we want in a hand made noodle!)

3. After the rest, knead the dough for two minutes.

4. Push the dough around the work surface, letting the friction clean up that pinch. Push it around, I dunno, twelve times? Try to do it in a couple different directions.

5. Split the dough into four. In the same way as step #4, pinch the sides that you cut, then roll the dough into ~10 inch logs. If you're feeling less confident with your pulling technique, feel free to split these into more (6-8) logs. The more logs, the shorter the noodle and the less likely it is to break on you when pulling.

6. Toss the logs in a bowl with ~3 tbsp of oil, coating them well. Rest for 2 hours. Yep, 30 minute rest followed by a two hour rest. Aren't we annoying? Makes great noodles though, I swear. The lengthy rest helps make for easy to make, stretchy noodles.

7. After resting, get a pot of water to a rapid boil. Once these noodles are done being made, they go straight into the pot.

8. Hold the noodle in your palm, lightly pressing with your thumb. Smack the noodle down against your work surface around ~ten times to lengthen the noodle. Ok, so this is how you want to hold it - apologies for the crap picture. Be careful not to press to hard with your thumb, else the noodle could break on you. As you smack the middle, it'll lengthen to something about a meter long, like this. As an aside, the name 'biang biang noodle' comes from the sound the noodle makes at it hits the work surface.

9. Boil the noodle for ~1 minute until it floats. Work through your other noodles as each is boiling - you can generally chew through one in less than a minute if you're working efficiently.

Process, Noodles, Roll-and-Cut Method:
Ok, so there's going to be a lot of similarities to the above process here - in case you're referencing this when cooking it yourself, I'm going to just charge ahead as if you never read the above method (copying/pasting some steps out of laziness on my part). But if you're just reading through this out of idle curiosity, know that these are the primary differences with the above method:

We won't use an autolyse, so we'll have to knead it for longer.

We won't shape the dough into logs, instead we'll just have one big ball.

Because of that, the dough will need to rest longer - at least four hours and up to ten.

After the rest, you'll roll it out into sort of like a 'pizza' shape, then slice into ~2.5 inch wide slices.

So, yeah - this is our recommended 'weekday' method. Why? Because you can quickly mix together and knead the dough in the morning (the whole process takes like ten minutes, and hell you could even make your life even easier with a stand mixer), let it rest, then just roll and smack some noodles when you get home.

So right, the process - again forgive a bit of copy/paste, and if you're just browsing skip on down to the next section:

1. In a bowl, combine the salt and the flour. Then slowly drizzle in the water, mixing with your hands as you go. Aim for the dry bits when you're drizzling the water. The purpose here's to try to make everything nice and well-distributed - this way, you don't need to knead for very long into order to evenly hydrate the flour.

2. Knead the dough for five minutes. Slightly longer kneading time.

3. Push the dough around the work surface, letting the friction clean up that pinch. Push it around, I dunno, twelve times? Try to do it in a couple different directions.

4. Toss the dough into a bowl and coat with ~3 tbsp of oil. Be generous. Let it rest for 4-10 hours.

5. After resting, get a pot of water to a rapid boil. Once these noodles are done being made, they go straight into the pot.

6. Roll out the dough into a flat, roughly even circular 'pizza' shape. You'll need a sizable work surface here.

7. Slice the dough into ~2.5 inch slices, and optionally cut each slice in half. Using this method tends to be slightly more finicky for us than the autolyse method, so we'd recommend slicing in half.

8. Hold the noodle in your palm, lightly pressing with your thumb. Smack the noodle down against your work surface around ~ten times to lengthen the noodle. Ok, so this is how you want to hold it - apologies for the crap picture. Be careful not to press to hard with your thumb, else the noodle could break on you. As you smack the middle, it'll lengthen to something about a meter long, like this. As an aside, the name 'biang biang noodle' comes from the sound the noodle makes at it hits the work surface.

9. Boil the noodle for ~1 minute until it floats. Work through your other noodles as each is boiling - you can generally chew through one in less than a minute if you're working efficiently.

Ingredients, Chili Oil Topping:

1. Leek (大葱), ~3 inch section. Minced.

2. Garlic, 2 large cloves. Minced.

3. Chili flakes (辣椒粉), 4 tsp. Here we're just using bog standard, run of the mill Chinese chili flakes. American crushed red pepper's slightly milder in my experience my I think would still work here.

4. Sichuan peppercorn powder (花椒面), ½ tsp, optional. You could go either way for this one.

5. Light soy sauce (生抽), 4 tbsp.

6. Dark Chinese vinegar (陈醋/香醋), 1 tbsp. If you're rolling through this recipe and this is the only thing you can't source... eh... hmm... I dunno, use half cider vinegar and half balsamic. I just made that substitution up on the top of my head though so please don't hold me to that. Or maybe just buy some, it's a good ingredient.

7. Peanut oil (花生油), 5 tbsp. To be heated up and poured over the chili flakes/garlic. A sizable quantity of oil's important here to keep things slippery.

8. Baby bok choy (上海青), ½ or 1, quartered. Optional, use whatever blanched green or vegetable you want. Bean sprouts are also hyper common.

Process, Chili oil topping:

1. Mince up the leek and the garlic.

2. While you're cooking the noodles, toss the quartered bok choy in with it to blanch. Blanch for 45 seconds.

3. Nestle the vegetable in and put all the non-liquid toppings over the noodles. Spoon the soy sauce and the vinegar around the sides.

4. Heat the oil up until it's just starting to smoke, ~215C, then pour it over the noodles, aiming for the chili and the garlic.

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Recipe: Biang Biang Noodles with Chili Oil topping (裤带面/油泼面)

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Today I wanted to show you how to make a great noodle from the Northwest of China, Biang Biang noodles. Also called 'kudaimian' in Mandarin or 'hand-ripped noodles' in English, it's one of the easier fresh handmade noodles to whip up... and honestly, pretty fun to make.

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1. Recipes

2. Bread

3. Pizza

This recipe makes a terrific "do-it-yourself-party." All you do is make this simple dough and provide plenty of toppings and grated cheese; your guests will have fun doing the rest. This recipe makes three or four 12" pizzas (depending on how thick you like the crust). For a larger party, you can easily double it.

Instructions

1. Dissolve the sugar, yeast, and salt in the lukewarm water (and olive oil, if you're using it).

2. Add the flour and Pizza Dough Flavor, starting with 5 1/2 cups flour and adding more as necessary to make a soft, smooth dough.

3. Knead the dough (with your hands, a mixer, or your bread machine set on the dough cycle) until it's smooth and elastic, about 7 to 10 minutes.

4. Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 to 2 hours, whatever fits your schedule.

Take it a step further

5. Gently deflate the dough, and divide it into four pieces, for medium-crust pizza; or three pieces, for thicker crusts. Use a rolling pin to roll each piece, on a lightly greased surface, into a circle to fit a 12" pizza pan. Let the dough rest several times to relax it and make it more cooperative. If you prefer a more artisan look to your crust, with scattered random air pockets throughout, hand-stretch the dough to size. Again, letting it rest periodically makes the job easier.

6. Place the rounds on pizza pans; on baking sheets; or, if you have a pizza stone in your oven, on parchment.

7. Preheat your oven to 450°F. While it's heating, get out your toppings, which you've prepared ahead. Some possibilities include sliced pepperoni; sautéed mushrooms, onions, or peppers; cooked meats; olives; anchovies; and grated or shredded cheese.

8. Brush each crust with a bit of olive oil; spread pizza or spaghetti sauce lightly over the surface, and let your guests add their favorite toppings. Sprinkle the top with grated cheese.

9. Bake the pizzas for 15 to 20 minutes, until they're golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizzas from the oven.

10. Immediately transfer pizzas to a cooling rack, so their bottoms don't get soggy. After about 10 minutes (to allow the toppings to set), slice and serve; a pair of scissors is a great cutting tool.

Tips from our Bakers

Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.

To add flexibility to your schedule, let the dough rise once at room temperature, gently deflate it, then cover and put in the fridge overnight. Next day, remove the dough from the fridge and stretch it into its pan. Let it rest and warm up until slightly puffy, then proceed with the recipe as written.

To freeze partially baked pizza crust: Bake the crust on the lower oven rack until it looks and feels set and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thin-crust pizza; about 10 to 12 minutes for medium thickness; and 12 to 14 minutes for thick-crust pizza. Remove from the oven, cool to room temperature, wrap well, and freeze for up to 3 months. When you're ready to bake pizza, remove the crust from the freezer and allow it to thaw, loosely wrapped, at room temperature. Top and bake in a preheated 450°F oven until the crust is golden brown and the toppings fully cooked.

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Recipes Bread Pizza This recipe makes a terrific "do-it-yourself-party." All you do is make this simple dough and provide plenty of toppings and grated cheese; your guests will have fun doing the rest. This recipe makes three or four 12" pizzas (depending on how thick you like the crust).

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Even folks who aren't fans of Brussels sprouts will like them fried. Houston's popular Eight Row Flint takes fried Brussels sprouts one step further by transforming them into vegetarian tacos, providing the inspiration for this recipe. A splatter guard is helpful when frying the sprouts.

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Ingredients

Instructions

Roast the poblanos directly over a gas flame or charcoal fire, or close under a preheated broiler, turning regularly until blistered and blackened all over, about 5 minutes over an open flame, 10 minutes under a broiler. Collect the chiles in a bowl, cover with a kitchen towel and cool until handleable. Rub off the charred skin, pull out the stems and seed pods and briefly rinse under cool water to remove bits of skin and seeds. Slice the roasted chiles into ¼-inch strips.

Heat 2 tablespoons of the oil in a very large (12-inch) skillet over medium-high. When hot, add the sliced onion and cook, stirring regularly, until the onion is richly browned, but still a little crunchy, about 7 minutes. Then stir in the garlic and oregano. After a minute or so, when the garlic is fragrant, add the chile strips and crema, stirring nearly constantly until the cream has thickened enough to coat the chiles nicely, a couple more minutes. Taste and season the mixture with salt, usually about ½ teaspoon. Transfer the rajas a la crema to a bowl and wipe the skillet clean.

Add the remaining 1 tablespoon of oil to the skillet and return it to medium-high heat. Add the zucchini and cook, stirring frequently, until richly browned all over, 8 to 10 minutes. Add the corn and let that brown, a couple more minutes. Scrape in the rajas a la crema, along with the epazote (or cilantro). Reduce the heat to medium and simmer, adding a couple more tablespoons of crema if the mixture needs it. Taste, add more salt if you want and scrape it into a serving bowl. Serve on warm tortillas topped with queso fresco sprinkled over the top.

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Tacos of Creamy Roasted Poblano, Corn and Zucchini

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Roast the poblanos directly over a gas flame or charcoal fire, or close under a preheated broiler, turning regularly until blistered and blackened all over, about 5 minutes over an open flame, 10 minutes under a broiler. Collect the chiles in a bowl, cover with a kitchen towel and cool until handleable.

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From his Pepto-pink truck, Joe Kim of the Flying Pig sells French-Asian tacos and sliders all around L.A., playfully combining ingredients like the fr...

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Brussels sprouts are really quite versatile. Here, they are charred to enhance their flavour and keep their firm texture. The tofu is marinated in a potent mixture to give it added personality. The resulting dish may even convert some firm abstainers from tofu (as I was until recently) and/or sprouts. Serve with steamed rice. Serves four.

150g firm tofu (Tau Kwa)
2 tbsp chilli sauce
1½ tbsp soy sauce
3 tbsp sesame oil
1 tsp rice vinegar
1 tbsp maple syrup
500g brussels sprouts
180ml sunflower oil
Salt
100g spring onion, sliced
½ small chilli, deseeded and finely chopped
120g shiitake mushrooms, halved
15g picked coriander leaves
1 tbsp toasted sesame seeds

First, marinate the tofu. In a bowl, whisk together the chilli sauce, soy, two tablespoons of sesame oil, vinegar and syrup. Cut the tofu block into 0.5cm thick slices and then each slice into two squarish pieces. Gently lay in the marinade and set aside.

Trim the bases off the sprouts and cut each lengthways into three thick slices. Take a large, nonstick pan, and in it heat up four tablespoons of sunflower oil. Add half the sprouts and a little salt, and cook on high heat for two minutes. Don't stir much - you want them almost to burn in a few places and cook through but remain crunchy. Transfer to a bowl and repeat with the rest of the sprouts.

Add two more tablespoons of oil to the pan, heat up and sauté the onion, chilli and mushrooms for a minute or two. Transfer to the sprout bowl.

Leave the pan on high heat and, using a pair of tongs, lift half the tofu from the marinade and gently lay in the pan (be careful: the oil may spit), spaced apart and in one layer. Lower the heat to medium and cook for two minutes on each side until nicely caramelised. Transfer to the sprout bowl and repeat with the rest of the tofu.

Once all the tofu is cooked, remove the pan from the heat and return all the cooked ingredients to it. Add the tofu marinade and half the coriander. Toss together and allow to cool slightly in the pan. Taste and add salt if needed. Stir in the remaining sesame oil (extra, if you like) and serve warm, not hot, garnished with sesame seeds and the rest of the coriander.

· Yotam Ottolenghi is chef-patron of Ottolenghi, London.
Topics

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Yotam Ottolenghi: Brussels sprouts and tofu

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Brussels sprouts are really quite versatile. Here, they are charred to enhance their flavour and keep their firm texture. The tofu is marinated in a potent mixture to give it added personality. The resulting dish may even convert some firm abstainers from tofu (as I was until recently) and/or sprouts.

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You know those recipes we hold near and dear to our hearts because they are really the greatest ever of all time? Well, we're using this series as an opportunity to wax poetic about them. The eggplant parm of test kitchen manager Brad Leone's mom, to be exact (he's been talking about it for months). They truly are the greatest recipe of all time (aka GROAT). Here's why.
Mom's eggplant parm is one of the best dishes I've ever had. It all starts with a homemade sauce; this step cannot be skipped. For Mich (that's my mom) it's olive oil, onion, garlic, and whole peeled tomatoes, likely a little basil, and maybe some dried oregano. Cook, cook, cook until the onions fall apart. Not too much onion, you're not making stew.

Next, she uses t__hick, peeled circles of eggplant, like ½-¾ inch thick__. Spread the slices out in a single layer and sprinkle them with salt. This helps draw the water out of the eggplant and helps maintain a meaty consistency during and after frying. I like to be able to taste the eggplant and not just thin layers of breaded mystery.

From there, it's all about frying in olive oil in a cast iron pan that's bigger than most dinner plates. The old egg-wash-and-breadcrumb combo (mom likes the fine stuff in the cardboard can) does the trick. I like a little black pepper in the egg but not sure how mom feels about that. After frying, drain the eggplant on paper towels to help absorb some of the extra oil that it soaked up. This is super important: eggplant can act like a sponge and soak up whatever you put it in, especially oil.

Now, I prefer the Parm layered in a rectangular baking dish, like a 9 x 13. Put a little sauce on the bottom first, then a layer of eggplant, then freshly grated mozzarella cheese and a little grated Parm. Season with salt and pepper then add another layer of sauce. Repeat until you're out of space or eggplant. It's a nice idea to use block mozzarella grated in between the layers and then use fresh mozzarella on top for melting and browning. Then bake at 375˚ for about 45 minutes-you may need to broil the top for a minute or two to get the cheese bubbly and golden.

The big secret about this dish is to wait before serving, when it's barely warm or even at room temp. The family's favorite way to eat eggplant Parm, though, is to eat it ice cold right from the fridge. Wanna top that? Place the cold eggplant parm on some warm crusty bread, sandwich style or open-faced. Cold eggplant Parm is certainly on the top five most satisfying and comforting foods known to man, it's a fact**.
**As a Test Kitchen, we ate three trays of eggplant parm in less than 36 hours. It. Is. That. Good. So do like Brad says and "Make this dish times two."

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Eggplant Parm Is the Greatest Recipe of All Time

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You know those recipes we hold near and dear to our hearts because they are really the greatest ever of all time? Well, we're using this series as an opportunity to wax poetic about them. The eggplant parm of test kitchen manager Brad Leone's mom, to be exact (he's been talking about it for months).

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Ah, the Caesar salad. It's something to behold.

I don't know how many times I've gazed longingly upon other diner's salads, while my sad, oily balsamic vinaigrette drips down lettuce that deserved something better. Something creamier. Something zesty. Something garlicky.

I think you get where this is going. I'm tired of not being able to enjoy Caesar salad because the dressing isn't dairy-free. So I decided to make my own!

The best part is, it only takes 5 minutes. No cashew soaking, grinding, or blending involved. You can do this - and you totally should.

The base for this simple, 6-ingredient, 5-minute dressing is hummus. It creates a creamy, savory base that's easy to come by since there's almost always hummus in the fridge. Or at least in my fridge.

Next comes copious amounts of minced garlic, capers for that salty ocean taste, lemon juice + zest for brightness, and a little spicy mustard for zing. Add salt and pepper to taste and you're good to go.

I hope you all love this dressing! It's:

Creamy
Bold
Savory
Briney
Garlicky
Slightly spicy
Undetectably dairy-free
100% delicious

This dressing would be perfect on hearty salads, especially kale that's been massaged with a little lemon and olive oil. Throw on some vegan parmesan cheese and it'll taste just like the real thing - promise.

If you give this recipe a try, let us know! Leave a comment, rate it, and don't forget to tag a picture #minimalistbaker on Instagram. We'd love to see. Cheers, friends!

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5-Minute Vegan Caesar Dressing | Minimalist Baker Recipes

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Ah, the Caesar salad. It's something to behold. I don't know how many times I've gazed longingly upon other diner's salads, while my sad, oily balsamic vinaigrette drips down lettuce that deserved something better. Something creamier. Something zesty. Something garlicky. I think you get where this is going.

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Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.

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Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy.

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Really delicious. Like the reviewer below me, I used medium soft tofu instead of paneer and it was excellent. I don't have whole spices on hand, so used about 1 tbsp ground coriander and 3/4 tsp ground cumin, and used an immersion blender in the pot rather than transferring to a blender. Came together quickly and was incredibly satisfying with rice. Also stirred in about 1/4 cup of chopped cilantro before taking it off the heat.

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Umami-charged asafetida is well worth seeking out at an Indian grocer or online-just a pinch of this pungent powder makes all the other spices come alive. Feta and spinach is an iconic combination, but mozzarella or even tofu cubes are also great here.