peanut

As this recipe proves, lime juice, fish sauce and sugar is a powerful combination you should commit to memory. Traditionally, those three ingredients form the base of several classic Thai and Vietnamese sauces like nuoc cham and nam pla prik. The mayonnaise here is barely noticeable, but it serves an important role in helping the flavors adhere to the corn. The cilantro is optional so no one will throw a fit.

Corn on the Cob With Lime, Fish Sauce and Peanuts

corn,

lime

mayonnaise

fish sauce

sugar

peanuts

cilantro (optional)

Heat grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)

Meanwhile, zest the lime. Set aside the zest then cut the lime in half. Cut one half into four wedges and squeeze the remaining half into a small bowl. Stir the mayonnaise, fish sauce and sugar into the lime juice.

Slather hot corn with mayonnaise mixture. Sprinkle with chopped peanuts, or, for maximum coverage, roll corn in peanuts spread on a plate. Sprinkle with lime zest and cilantro, if using. Serve with lime wedges alongside for squeezing.

Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices, they are perfect for barbecue parties served with steamed rice, or on their own with drinks, whether grilled indoors or out. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.

Pork Satay With Thai Spices and Peanut Sauce

pounds pork loin, tenderloin

shallot, minced

garlic cloves,

ginger

lemongrass

cumin seeds,

coriander seeds,

turmeric

cayenne

lime juice

soy sauce

brown sugar

coconut milk

Cilantro and basil leaves,

Persian

salt

shallots

Thai

dry roasted peanuts, unsalted

garlic, chopped

sesame oil

lime juice, more to taste

Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.

Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.

Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.

Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.

Peanut Butter Brookies recipe | Epicurious.com

(5¾ oz / ½ cup + 2 tablespoons) smooth peanut butter

(8 oz / 1 cup) light brown sugar

egg, egg

(3½ oz / ¾ cup) all-purpose flour

bicarbonate of soda (baking soda)

fine sea salt

(3 oz) salted peanuts, roughly chopped

(3 oz / 1 cup) cocoa powder

(3½ oz / ½ cup) caster (superfine) sugar

(3½ oz / ⅓ cup + 2 tablespoons) light brown sugar

vanilla extract

eggs

(2½ oz / ½ cup + 1 tablespoon) all-purpose flour

This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center. It is pure peanut sophistication; two crunchy, crisp peanut butter cookies filled with pillowy peanut-butter frosting. These cookies spread a fair amount while baking, so be sure to give them plenty of room on the baking sheet and let them cool and firm up before filling. 

(After reading through some of the reader comments, we retested the original recipe and decided to make the cookies smaller and double the filling. We've edited the below recipe to reflect those changes.)

Bouchon Bakery’s ‘Nutter Butters’

2 cups 256 grams all-purpose flour

2 teaspoons baking powder

4 teaspoons baking soda

(4 sticks) salted butter,

creamy peanut butter,

granulated sugar

firmly packed light brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

quick-cooking oats

(2 sticks) salted butter, at room temperature

410 grams confectioners' sugar

Heat oven to 350 degrees. In a medium bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.

At low speed, add eggs one at a time and vanilla. Add flour mixture and mix at low speed until well combined, scraping down bowl as necessary. Add peanuts and oats, and mix well. Using an ice cream scoop 1½ inches in diameter (about 1 heaping tablespoon), place balls of dough on parchment-lined baking sheets at least 2 ½ inches apart. Bake until cookies have spread and turned golden brown, about 10 to 12 minutes. Remove from oven and set aside to cool and firm up on the baking sheet, 5 to 10 minutes. Transfer to a rack to cool completely before filling.

Using an electric mixer, cream together the butter, peanut butter and confectioners' sugar until very smooth.

To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie, being careful not break them. Repeat.

Be careful not to let this soup boil when reheating—you want to retain the delicate properties of the miso, which can be destroyed by high heat.

Sweet Potato–Turmeric Miso Soup

sweet potato

kombu

bonito flakes (about 1½ packed cups)

white miso

turmeric turmeric

coconut

Bon Appétit

Preheat oven to 450°. Pierce potato several times with a fork or sharp knife. Roast potato on a rimmed baking sheet until tender, 35–45 minutes. Let cool, then scoop out flesh; discard skin.

Meanwhile, combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible). Strain dashi through a fine-mesh strainer into a medium bowl. Discard solids; wipe out pot.

Transfer dashi to a blender. Add sweet potato, coconut milk, miso, and turmeric. Blend until smooth. Return to pot and bring to a very gentle simmer. Remove from heat and stir in lime juice.

Divide soup among bowls. Top with coconut flakes and peanuts, then drizzle with chili oil.

Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.

Kung Pao Cauliflower

Chinese rice wine

cornstarch

sherry vinegar

hoisin sauce

cauliflower (about 1¾ pounds)

vegetable oil, divided

japones chiles, chiles de árbol, or other red chiles

peppercorns black peppercorns

scallions, dark-green and white parts separated, thinly sliced

serrano chile, sliced

ginger, peeled, finely chopped

garlic cloves, sliced

Kosher salt

white rice (for serving)

Stir wine, cornstarch, and 1 Tbsp. soy sauce in a medium bowl; set marinade aside.

Stir vinegar, hoisin sauce, sugar, sesame oil, and remaining 2 tsp. soy sauce in a small bowl; set sauce aside.

Remove leaves and cut cauliflower into medium florets. Trim woody end of stalk and discard, then cut stalk into ½"-thick pieces. Heat 1 Tbsp. vegetable oil in a wok or large cast-iron skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7–9 minutes. Give reserved marinade a stir to reincorporate cornstarch and add cauliflower to bowl; toss to coat. Toss occasionally while you cook the bacon.

Reduce heat to medium. Cook bacon and remaining 1 Tbsp. vegetable oil in wok, stirring often, until bacon is browned and crisp, about 5 minutes. Add dried chiles and peppercorns and cook, tossing, just until fragrant (be careful not to burn), about 30 seconds. Transfer bacon, chiles, and peppercorns to a plate, leaving bacon drippings behind.

Return cauliflower to wok with a slotted spoon; discard excess marinade. Cook cauliflower, tossing occasionally, until charred in spots and crisp-tender (short of scorching it, don’t worry about letting it go pretty dark), 8–10 minutes. Add scallion whites, serrano chile, ginger, garlic, peanuts, and reserved sauce and cook, tossing often, until fragrant and cauliflower is tender, about 2 minutes. Add bacon mixture and cook, tossing, just until sauce coats cauliflower, about 1 minute; season with salt.

Transfer to a platter and top with scallion greens. Serve with rice alongside.

It’s way too easy to fall in love with the Malaysian dish Nasi Lemak, a coconutty rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal. This recipe is from Kopitiam in New York, No. 6 on our Hot Ten list this year. Look for the smallest dried anchovies (ikan bilis) you can find: They’re known for their superior flavor and texture. We’ve provided a few options for dried chiles below, but any thumb-size red chile you can find at an Asian market will get the job done.

Nasi Lemak

dried paper lantern chiles, dried bird chiles, or dried chiles de árbol

vegetable oil

anchovies

shallots,

garlic

Holland chiles, stems removed, halved lengthwise

tamarind

jasmine rice

kosher salt

pandan leaves (optional)

½ English hothouse cucumber,

Soy sauce (for serving)

Paper lantern chiles

It’s way too easy to fall in love with the Malaysian dish Nasi Lemak, a coconutty rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal. This recipe is from Kopitiam in New York, No. 6 on 2019’s Hot Ten list. Look for the smallest dried anchovies (ikan bilis) you can find: They’re known for their superior flavor and texture. We’ve provided a few options for dried chiles below, but any thumb-size red chile you can find at an Asian market will get the job done.

Chop paper lantern chiles into ½" pieces, discarding most of the seeds that fall out. Place in a small bowl and pour in boiling water to cover. Let sit 30 minutes to soften, then drain.

Meanwhile, bring oil and peanuts to a gentle simmer in a small saucepan over medium heat; cook, adjusting heat as needed, until peanuts are golden brown, 6–8 minutes. Using a slotted spoon, transfer nuts to paper towels to drain; set aside for serving. Immediately add anchovies to oil and cook until golden brown and crisp, about 2 minutes. Transfer to fresh paper towels; let cool. Set ¼ cup oil aside.

Pulse shallots, garlic, and ¼ cup fried anchovies (save remaining anchovies for serving) in a food processor until a smooth paste forms. Transfer to a medium bowl. Add paper lantern and Holland chiles to food processor (no need to clean) and pulse until very smooth and no visible pieces of dried chile remain. Transfer chile purée to a small bowl.

Heat reserved oil in a medium skillet over medium-high until shimmering. Add shallot mixture and cook, stirring, until slightly darkened in color and fragrant, about 2 minutes. Mix in chile purée and cook, stirring often, until it starts to stick to bottom of skillet, about 3 minutes. Reduce heat to low. Add sugar, tamarind concentrate, and ¼ cup water and cook, stirring often, until sambal is much darker in color and thickened, 25–35 minutes.

Do Ahead: Sambal ikan bilis can be made 1 week ahead. Let cool; cover and chill.

Place rice in a medium saucepan and pour in cold water to cover; swirl with your hands to rinse away some of the starch. Drain and repeat process 2 more times. Water should be just slightly cloudy at this point. Place rinsed rice back into saucepan and cover with 2½ cups cold water; stir in salt. Gather pandan leaves (if using) together and tie into a knot; add to pan. Bring rice to a simmer over medium-high heat. Cover pan and reduce heat to low; cook 18 minutes. Remove lid and stir in coconut milk. Cover, remove from heat, and let sit 5 minutes.

Meanwhile, bring a small saucepan of water to a boil. Carefully lower eggs into water. Cook 10 minutes, then transfer to a bowl of ice water and let cool. Peel eggs and cut in half lengthwise.

Combine sambal ikan bilis, reserved fried peanuts, and reserved fried anchovies in a medium bowl and toss to evenly coat. Scoop a generous ½ cup sambal mixture into a 12-oz. bowl. Top with 1½ cups rice and pack into bowl with a rubber spatula to compress. The bowl should be filled to the rim. Place a slightly larger bowl upside down over bowl of rice. Invert so larger bowl is now on the bottom; lift off smaller bowl. You should have a dome of rice and anchovy mixture nestled in the center of the larger bowl. Arrange 8 cucumber slices around rice dome, overlapping slightly to make a semicircle. Add 2 egg halves to side of rice with no cucumber slices; season yolks lightly with soy sauce. Repeat with remaining rice, sambal mixture, cucumbers, and eggs to make 3 more bowls.

Confit Turkey With Chiles and Garlic recipe | Epicurious.com

light brown sugar

black pepper

¼ tsp. kosher salt

turkey legs (4–5 lb. total)

garlic cloves, smashed,

oregano oregano

(or more) extra-virgin olive oil

(or more) crushed red pepper flakes

almonds

sesame seeds

Smashed Green Bean Salad With Crispy Shallots recipe | Epicurious.com

orange juice

unseasoned rice wine vinegar

Tbsp. kosher salt

red pepper flakes

lb. green beans,

red onion, thinly sliced

Tbsp. neutral oil (such as sunflower

crispy shallots

Traditional Southern hot boiled peanuts.  Raw peanuts boiled in salt water for a salty, shell-shucking-worthy snack.

Boiled Peanuts

water

Old Bay Seasoning, smoked paprika, shrimp boil mix, or even star anise

"I am making them now! I’m from a small town in Northeastern North Carolina I grew up with them!\r\nHarder to come by nowadays. There are still a few places. It not hard to get them here. I hope you all enjoy yours as much as I will"

"I think you turn a perfectly good peanut into a bean.\r\nRON"

"i was raised eating boiled peanuts and I prefer using salt only for seasoning.  Being raised in Southeastern North Carolina it was common when walking down the street during the summer to hear \"Boiled  peanuts!  Ten cents a bag, three for a quarter!\"   I guess I'm showing my age!!  Usually  the person with the peanuts for sale were young boys around ten or eleven years old.  Their mothers had boiled and packaged them in small brown paper bags flipped over and over to seal.  This made them look as though they had little brown ears!   The bags were put in half bushel baskets to be taken to town and placed on corners along with the young salesmen.  It didn't usually take long for them to be picked up to refill their baskets and have a bite of lunch.   They often stayed and waited for their lunches and a new inventory of peanuts, fearing that they may lose their perfect, shady corner.  The people in my small town could hardly walk by without giving in to the temptation  of buying, three bags or more!\r\nThose were truly the \"Good ole' Days\" that bring back such precious memories of being a child of the late 50's and early 60's in a small town of the South!"

"Finding green peanuts anywhere is impossible! And I'm in Florida where a lot are grown!"

Thoroughly rinse raw unshelled peanuts in water.

Put water, salt, seasoning, peanuts in a large stockpot. Bring to a low boil. Cover and reduce the heat just enough to maintain a low boil. Boil for 2 to 3 hours or longer (some boil their peanuts all day), until peanuts reach desired level of softness.

Drain. Eat up within a couple of days. Boiled peanuts don't save as well as dry.

"Cook time took over 7 hours using this recipe and they still tasted unsalted. Yes, they were green peanuts not raw. Recommend Soaking the peanuts overnight in salted water before boiling."

Spicy Cabbage Salad with Turkey and Peanuts recipe | Epicurious.com

kosher salt,

anchovy

lemon zest

lemon juice

rice vinegar

celery stalks, celery leaves

scallions, green parts only, thinly sliced on a diagonal

serrano chile, thinly sliced

cilantro leaves

turkey meat

coarsely chopped salted, roasted skin-on peanuts

black sesame seeds

This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste, which is relatively easy to find in the international aisle of the grocery store, along with coconut milk and fish sauce, perfectly complements the butternut squash's sweetness. But it's the topping — a spin on miang kham, a snack in Thailand and Laos full of peanuts, coconut and chiles — that's the real standout.

Butternut Squash And Green Curry Soup

coconut oil oil

(2-inch) piece of fresh ginger, peeled and thinly sliced

lemongrass stalk,

butternut

coconut flakes

red chiles,

neutral-tasting coconut oil

lime leaves, thinly sliced (optional)

basil leaves

limes,

Butternut Squash and Green Curry Soup

Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.

Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.

Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.

Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.

Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.

Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.

A peanut butter and jelly sandwich in cookie form, these nostalgic treats are just as appealing to grown-ups as they are to kids. Using a combination of honey-roasted and salted peanuts gives them a sweet-salty complexity, while a shot of citrus zest adds brightness. Feel free to substitute other jam flavors for Concord grape. But don’t use jelly: It’s too thin and will melt right out of the cookies as they bake.

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