ingredient

Satay Sauce is one of my absolute favourite Asian sauces and I’m so pleased that I’ve finally settled on the perfect recipe. This ultimate versatile sauce can be used as a marinade, stir fry sauce or dipping sauce.

Satay Sauce (Vegan)

g Shallot

tbsp Vegetable Oil

tsp Garlic Paste

tsp Ginger Paste

tbsp Curry Powder

tsp Dried Chilli Flakes

tsp Dark Soy Sauce (use gluten free if needed)

150 g Crunchy Peanut Butter

tbsp Light Brown Sugar

tsp Sea Salt Flakes

400 ml Light Coconut Milk

Finely chop 50g Shallot and add to pan with 2 tbsp Vegetable Oil, 2 tsp Garlic Paste and 2 tsp Ginger Paste. Fry for 2 minutes on a low heat.

Add 1 tbsp Curry Powder and 1 tsp Dried Chilli Flakes. Also add 2 tbsp Water and 1 tsp Dark Soy Sauce and fry on a low heat for further 3 minutes.

Add 150g Crunchy Peanut Butter, 1 tbsp Light Brown Sugar and 1 tsp Sea Salt Flakes.

Melt the peanut butter and sugar whilst stirring to combine with the other ingredients over the low heat.

Add 400 ml Light Coconut Milk and gently stir the milk in until everything is combined.

Allow the sauce to gently simmer for 5 minutes.

Serve hot, cold or warm depending on the recipe and intended usage.

https://embed.mediavine.com/videos/lywimsvqbjx2rvpqzjje

Is there any time of day when a pancake isn’t welcome at the table? What about a Savory Dutch Baby that mixes up in seconds? Didn’t think so.

Savory Dutch Baby

eggs, room temperature

¾ cup whole milk, room temperature

unsalted butter, melted, slightly cooled, divided

all-purpose flour

cornstarch

salt

black pepper

Bon Appétit

How To Make Pastry Cream

sugar

flour

vanilla extract

Pastry cream will keep for several days in the refrigerator. Make sure that it is covered with plastic wrap touching the surface (this prevents the pastry cream from forming a skin).For a lighter pastry cream, whip a half cup of heavy cream until it forms soft peaks and fold it into the pastry cream when it&#x27;s no longer piping hot, but not yet completely chilled.You can make a half batch or a double batch of pastry cream. Use the ingredients in this recipe as a ratio.

The Kitchn

Emma Christensen

Step 1

Warm the milk: Warm the milk in the saucepan until you start to see wisps of steam. It should not actually be boiling.

Step 2

Make the egg-sugar base: In a medium bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk them into the dry ingredients. This will form a thick paste. It&#x27;s fine if the paste looks crumbly or smooth; the important thing is that the ingredients are thoroughly combined.

Step 3

Add the milk to the egg mixture: Pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. It&#x27;s OK to switch back and forth between pouring milk and whisking if you can&#x27;t manage both at the same time.

Step 4

Pour everything back in the pan: When all the milk has been added to the eggs, pour everything back into the saucepan. Set a strainer over a bowl and place this near the stove.

Step 5

Heat the pastry cream: Set the pan back over medium heat. Whisk constantly. At first, the pastry cream will look very thin and frothy, but it will start to thicken after a few minutes. When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat.

Step 6

Strain and cool the pastry cream: Stir the vanilla into the pastry cream and then pour the cream into the strainer set over the bowl. Stir to push it through the strainer. This will catch any bits of cooked egg that may be in your pastry cream.

Step 7

Cover and store: Cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream and chill completely.

What makes this the best chocolate chip cookie recipe? Crispy edges, chewy centers, and classic cookie flavor with every batch. Oh, and no mixer required.

The Best Chocolate Chip Cookie Recipe

(200 g) all-purpose flour

1¼ tsp. (4 g) Diamond Crystal salt

baking soda

(1½ sticks; 169 g) unsalted butter, divided

(200 g) (packed) dark brown sugar

(50 g) granulated sugar

(170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips

Recipe: Matcha-Vanilla Swirled Pound Cake

(2 sticks) unsalted butter,

all-purpose flour,

eggs

(8 ounces) sour cream

matcha powder,

milk

Kosher salt

Grace Elkus

Heat the oven to 325°F. Butter the Bundt pan, being sure to get into all the nooks and crannies. Sprinkle in a few spoonfuls of flour and tap the pan to distribute. Tap out excess flour.

Whisk the flour, salt, and baking soda in a small bowl and set aside.

In a stand mixer fitted with the paddle attachment, cream the 2 sticks of butter and sugar on medium-low speed until fully combined, about 2 minutes, stopping to scrape down the sides of the bowl as needed. Add the eggs one at a time, beating well between each addition and scraping the sides of the bowl as needed. Add the vanilla and beat until combined. 

Add half the flour mixture and mix on low. Add the sour cream and continue to mix on low. Add the remaining flour and beat until just incorporated. Pour half the batter into a medium bowl; set aside. Add the matcha to the batter in the mixer and beat until combined. 

Add the batters in alternating scoops to the Bundt pan. Swirl with a skewer or dinner knife. 

Bake until the top is deep golden-brown and a skewer or paring knife inserted in the middle comes out clean, 60 to 70 minutes. If batter or wet crumbs cling to the blade, continue baking.

Meanwhile, make the glaze: Combine the powdered sugar, milk, vanilla, and a pinch of salt in a medium bowl until a thick but pourable glaze forms. 

Step 8

Remove cake from oven and cool 10 minutes. Invert the cake onto the rack and wiggle the pan gently until it lifts off of the cake. Allow the cake to cool for another hour. Pour the glaze over and dust with matcha powder. 

This crispy, panko-crusted roast chicken recipe will become one of your weeknight dinner MVPs, a crowd-pleaser for the whole family.

Panko-Crusted Roast Chicken Thighs with Mustard and Thyme

panko (Japanese breadcrumbs, read more about other ways to use them here)

unsalted butter, room temperature

Dijon mustard

thyme leaves,

skin-on, bone-in chicken thighs,

Kosher salt, freshly ground pepper

olive oil

Raspberry-Chocolate Tart

chocolate

(3/4 stick) unsalted butter, melted

raspberries

water

lemon juice

mascarpone cheese

heavy whipping cream

raspberry preserves

This is a recipe for Mentsuyu and Tentsuyu, Soba, Udon and Tempura dipping soup without mirin or sake. You can use both dashi soup and dashi powder.

Japanese Noodle Soup Mentsuyu, Tempura Dip Tentsuyu without Mirin, Sake

water (*2)

soy sauce

Tbsp brown sugar (*3)

dashi powder (*2, *4)

water (*1)

Mix all ingredients, place in a saucepan, and bring to a boil to dissolve.

Or heat in the microwave.

Perfect Tempura recipe is here.[https://pieceofoishi.com/recipe/main/tempura/]

The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.

Peanut Sesame Noodles

peanut butter

ginger

garlic clove, chopped

red-wine vinegar

Asian sesame oil

honey

hot red pepper flakes

lb dried linguine fini

scallions, thinly sliced

red bell pepper,

yellow bell pepper,

sesame seeds, toasted

Epicurious

No-Cook Summer Recipe: Crostini with Zucchini Squash and Feta

zucchini

pepper

feta

parsley leaves, or 1/4 cup thinly sliced mint or basil

baguette,

Nora Singley

Thinly slice zucchini or squash lengthwise into 1/8&quot; slabs. Lay 4-6 slabs on top of one another at a time and then slice lengthwise in 1/8&quot; intervals to yield thin strings. Transfer to a bowl and reserve. Dress just before serving to retain a bit of crunch.Add lemon zest and juice, olive oil, salt, and pepper. Toss to combine. Gently fold in feta and herbs and taste for seasoning, adding additional lemon juice, salt, or pepper if necessary.

Pile atop baguette slices to make crostini or serve as a side salad on its own.

This roast chicken recipe eliminates one of the most common complaints about whole roast chickens—that it’s hard to know when they’re cooked all the way through.

Roast Chicken with Lemon and Garlic

lemon

garlic

unsalted butter olive oil

3½–4 lb. whole chicken

Before you panic about the habaneros—we've got a trick in this pork recipe that mellows out the spice. A lot.

Maple-Habanero Glazed Pork

pork

8–10 large habanero chiles, seeded, chopped

80-proof clear liquor,

orange

olive oil, divided

cinnamon stick

thyme, divided

½ large red onion, finely chopped

garlic cloves, finely grated

maple syrup

white wine vinegar

This recipe, from Nakamura in New York, means we can eat ramen all year long. There's a secret ingredient that adds nutty-creaminess, plus addicting chili oil, and crunchy toppings.

Chilled Ramen with Chili Oil

ginger, peeled, very finely chopped

sesame oil

vegetable oil

red pepper flakes

paprika

sesame seeds

mirin (sweet Japanese rice wine)

red or white miso

sake

Sichuan peppercorns

1½-inch piece ginger, peeled, finely grated

apple wedge (about ⅛ of apple), peeled, finely grated

white, sweet white, and/or red miso

toban djan (chili bean paste)

noodles noodles

Persian cucumbers,

radishes

basil

soy milk or other nondairy milk or regular milk

3x1-inch strip grapefruit zest, very thinly sliced

Plain unsweetened granola

An easy recipe for naan flatbread pizzas using Trader Joe&#x27;s ingredients.

Recipe: Trader Joe&#8217;s Garlic Naan Flatbreads

Trader Joe's Garlic Naan

(10-ounce) package Trader Joe's Antipasto Mediterranean Vegetables, drained and coarsely chopped

(12-ounce) bag Trader Joe's Quattro Formaggio Shredded Cheese Blend

Sheela Prakash

Arrange a rack in the middle of the oven and heat to 400°F.

Place the garlic naan in a single layer on a baking sheet. Top each naan with vegetables and shredded cheese. Bake until warm and bubbling, 5 to 10 minutes.

Quick, spicy, filling, and made mostly of pantry ingredients, this chili-tortilla soup mash-up is calling your name. (Shhh. Listen closely.) Garnish it with the toppings of your choice: We like avocado, sour cream, and chopped white onion, but you can add shredded cheese, pickled or fresh jalapeños, sliced scallions or radishes. You can use any tortilla chips you like—they add body and flavor to the soup itself and go on top for extra oomph. You could also fry or bake your own stale tortillas, cut into strips, but, if we're being honest, salty, crunchy Fritos will probably taste better.

Vegetarian Bean Chili

white onion

cilantro

chipotle chiles

tomato paste

pinto beans

chili powder

tomatoes

Tbsp. Diamond Crystal

lime

avocado

sour cream

A step-by-step guide to making picture-perfect buckeyes, featuring a creamy peanut butter center surrounded by a snappy chocolate shell. 

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