Although his breading technique at Rocky’s Hot Chicken Shack in Asheville, North Carolina is top secret, chef Rich Cundiff was kind enough to create this special riff on his coconut shrimp exclusively for us. A drizzle of syrupy honey glaze, infused with black pepper and lemon, adds a tart-sweet bite. Ingredients 1/2 cup honey 1/4 … Read more
Pickled chicories amp up this tuna melt, a lunchtime classic, and are a great use for leftover mixed chicories. The pickles can add a pop of tangy sweetness to salads or be served as a condiment with grilled or roasted meats. Ingredients Pickled Chicories 1 pound mixed sturdy chicories (such as Treviso tardivo radicchio) .3333 cup thinly sliced shallot … Read more
These irresistibly crispy bites transform a grazing board into a hearty supper; a drizzle of honey takes them over the top. Begin frying these breaded croquettes immediately after removing them from the freezer to help them hold their shape. To accompany the croquettes, sommelier Fahara Zamorano recommends Etna Rosso, a multifaceted wine with red fruits … Read more
A close cousin of casseroles, hot dish is a staple on family dinner tables and potlucks across the Midwest United States. This version channels the flavor and fun of a crab boil, with Old Bay seasoning, dashes of Worcestershire and hot sauce, and a hint of lemon, adding layers of flavor to sweet fresh lump … Read more
Chef Williams’ method for carbonara allows you to hold the cooked pasta before adding it to the garlic–oil–pasta cooking liquid emulsion. It makes for a simple, creamy carbonara without the stress. Ingredients 12 ounces uncooked bucatini pasta 1/2 cup olive oil, plus more for drizzling 2 tablespoons finely chopped garlic 1/4 cup drained and rinsed … Read more
The Chinese word for fish (yu) sounds similar to the Chinese word most closely translated to “abundance,” so for her Lunar New Year celebration, Lucky Chow producer Danielle Chang serves fish to usher in prosperity and abundance in the new year. Chang uses light soy sauce in this dish—it is lighter in color and higher in … Read more
Succulent blue crabs make this gumbo recipe a seasonal seafood supper. “Gumbo is my favorite food group,” says Tiffany Derry, of Roots Southern Table in Dallas. “Growing up, my grandmother would make gigantic pots of gumbo, and we would eat it all day and night. My mother soon after started to take over making it … Read more
In this Night + Market dish by Kris Yenbamroong, blending fresh shrimp with pork fat creates a juicy, tender paste to spread on springy milk bread. Pork fat, from the back or belly (not rendered, like lard), can be easily chopped after freezing until quite firm, about 20 minutes. Ingredients 1 cup roughly chopped fresh cilantro roots … Read more
Classic lobster thermidor stuffs gently cooked lobster meat back in its shell with a wine-based sauce and a touch of cheese before coming together under the broiler. The natural sweetness of lobster still shines through the rich, but not heavy, cremini mushroom and dry Sherry laced creamy sauce. A touch of cayenne adds warmth, not … Read more
My aunt Christine taught me how to make crab cakes over the phone. And what I learned is that you can use leftover boiled shrimp as a binder instead of breadcrumbs. When you grind shrimp in a food processor, it becomes sticky, and just a small amount will hold crabmeat and smothered vegetables together well … Read more