Hibiscus Punch

Hibiscus Punch

This bright beverage, inspired by Caribbean sorrel drink and Mexican agua de Jamaica, is made by steeping hibiscus flowers to extract flavor — and color. It is then lightly sweetened and served chilled, like iced tea. Add cinnamon, ginger and allspice if you wish. It makes a great ruby-colored cocktail mixer as well.

Yield: 6 to 8 servings

2 cups dried hibiscus (see Tip)

1 cinnamon stick (optional)

1 (2-inch) chunk of ginger, peeled and chopped (optional)

1 teaspoon allspice berries (optional)

½ cup agave syrup or granulated sugar, or to taste

Ice

Lime wedges, for serving

Bring 2 quarts water to a boil in a medium stainless-steel pot.

Add hibiscus flowers, and cinnamon, ginger and allspice berries, if using. Turn off heat and steep for at least 30 minutes.

Strain mixture into a pitcher or bowl and cool to room temperature. Sweeten to taste. Serve chilled over ice, with lime wedges.

Tip: You can use whole hibiscus flowers or pieces, but if using pieces, steep for less time, tasting as you go, until it is your desired strength. If you wish, you can also dilute the drink with water to taste.

Instead of adding sugar or agave syrup, I serve my iced teas with frozen mango chunks - which serves both to cool the tea and adds sweetness to the mix.

In a tall champagne flute, pour 2 parts hibiscus tea, 1 part Grand Marnier, then top with Prosecco. Garnish with lime wedge. You can substitute seltzer water for a non-alcoholic version. You can also mix in a punch bowl for a holiday party.

Strawberry Soda

Strawberry Soda

This festive beverage uses real fruit for a bright flavor and gorgeous dark pink hue that store-bought soda could never match. Strawberries impart a refreshing taste that’s accented by a hint of lime. The lime juice also serves to balance out the sweetness of the syrup without overpowering the delicate strawberry. Much like bottled soda, this one is craveably sweet; feel free to adjust to your liking — add more syrup if you want it sweeter, or more lime juice or club soda for a lighter beverage (the melting ice will also dilute the soda). When cooking the strawberry purée, decrease the heat if it starts to foam up, to prevent it from boiling over. Club soda or seltzer will yield a fizzier homemade soda, but sparkling water works great too. For maximum carbonation, prepare the batch à la minute.  

Yield: 2 servings

FOR THE STRAWBERRY SYRUP

1 pound fresh strawberries, hulled and rinsed (or frozen strawberries)

1 cup sugar

FOR THE SODA

1 ¼ cups club soda or sparkling water

1 tablespoon fresh lime juice

Sliced fresh strawberries (optional)

Make the strawberry syrup using a blender (see next step if you do not plan to use a blender): Add the strawberries and 1 cup water to a blender and purée. Pour the purée into a medium saucepan over medium-high. Stir in the sugar and bring to a boil. When boiling, decrease heat to medium, and stir occasionally until reduced by half, about 15 minutes (further decrease the heat if it starts to foam up and boil over). Remove the saucepan from the heat. Store the syrup in an airtight container in the refrigerator until ready to use, or for up to one week. (Yields about 2 cups.)

Make the strawberry syrup without using a blender: Add the strawberries, sugar and 1 cup water to a medium saucepan over medium-high and bring to a boil. When boiling, decrease heat to medium and stir occasionally until the strawberries soften, about 10 minutes (further decrease the heat if it starts to foam up and boil over). While the saucepan is still on the heat, use a fruit masher to thoroughly mash the strawberries. Continue to cook, stirring occasionally, until the syrup is reduced by half, 5 minutes. Pour the mashed strawberry syrup through a strainer, pressing on the pulp to extract as much juice as possible. Remove the pulp and reserve for another purpose. Store the syrup in an airtight container in the refrigerator until ready to use, or for up to one week. (Yields about 1 ½ cups.)

Make the soda: Combine ½ cup strawberry syrup, the club soda and the lime juice in a large measuring cup or other vessel with a spout and stir well. Divide the soda evenly between two glasses filled with ice. Add sliced strawberries and serve immediately.

TIP: I freeze these syrups in an ice cube tray (order on Amazon w/lids) then you just take out as many cubes as you want and let them thaw in the glass-instant drinks. Works well with watermelon!

I made this for my wife with fresh strawberries from our garden. And she was pleased, which was all I was aiming for. Then she suggested we carbonate coconut water and use that with the strawberry syrup, it was delicious!

Prepare the strawberries without the sugar. Use a drop or two of simple syrup to sweeten to taste.

Strawberries have sugar. You don't need to add sugar unless you have trouble maintaining extra pounds and your diabetes medicine is annoyingly effective

IMO the amount of sweetener needed depends on the sweetness of the strawberries you have. Perhaps taste one first? I used 1/3 c. mixture of sugar and Stevia, with very sweet berries. I did steep the syrup with ~8 big mint leaves (to mask any potential cool flavor from the stevia), strained them at the end with a slotted spoon, and it was AMAZING! Still very sweet. Also, the higher sugar content perhaps lends to longer fridge storage if not using immediately-a difficult ask once sampled!

Broccoli Salad

Broccoli Salad

It is easy to understand why broccoli salad is a mainstay of potluck dinners and community gatherings. Not only is it a crowd-pleaser, but also raw broccoli is a clever make-ahead ingredient because, even when coated in dressing, it maintains its hardy texture and crunch over time. (This Southern-inspired recipe can be made up to 24 hours ahead, then stored in the fridge.) While most traditional Southern broccoli salads feature a creamy mayonnaise dressing and are finished with bacon bits and grated cheese, this vegan riff offers a punchy vinegar mixture that serves as a quick pickling liquid for the onions and raisins before it’s used as the final dressing. If you are making this salad in advance, leave the toasted almonds out until you are ready to eat.

Yield: 4 to 6 servings

FOR THE DRESSING

½ cup golden or black raisins (or dried cranberries)

½ red onion, finely sliced

¼ cup apple cider vinegar

4 teaspoons granulated sugar

Kosher salt (such as Diamond Crystal)

3 tablespoons extra-virgin olive oil

1 tablespoon sesame oil

FOR THE SALAD

1 ½ pounds broccoli (about 2 heads)

1 apple (any variety), cored and cut into ½-inch cubes

2 scallions, white and green parts, finely sliced

Kosher salt (such as Diamond Crystal) and black pepper

½ cup toasted sliced almonds, pepitas or sunflower seeds (see Tip)

1 cup red or green grapes (optional), halved crosswise

Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.

Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.

After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.

Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with ½ teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.

When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.

Tip: To toast almonds, lay them out in a single layer on a sheet pan lined with parchment, then roast at 300 degrees for 8 to 10 minutes until golden. Let cool completely before adding to the salad.

I have been making popular salad with unsweetened dried cranberries and chopped nuts or pepitas, apples, whatever. BUT I give brocolli a quick par boil, holding onto intact stems with a few seconds dipped in boiling water. Brightens and tenderizes but not cooked. Then chop up crowns only roughy. Save stems for future.

Masala Chickpeas With Tofu and Blistered Tomatoes

Masala Chickpeas With Tofu and Blistered Tomatoes

Like a warm and gentle nudge, masala spice gives onions and chickpeas a distinctively comforting heartiness. Glimmering with droplets of ghee, they become rich in this any-season dish. Tearing the tofu allows for ample crooks and crannies that cradle and accentuate the aromatic goodness of the spice. Cherry tomatoes, slightly and delicately blistered, are welcome as juicy bursts of acidity in every bite. Serve this over rice, or with a gently poached egg, along with a few slices of lime for squeezing.

Yield: 2 to 4 servings

1 (14-ounce) block firm or extra-firm tofu, drained

3 ½ tablespoons ghee or vegetable oil

Salt and black pepper

1 large red onion, finely chopped, some saved for garnish

1 (2-inch) piece fresh ginger, finely grated

2 garlic cloves, finely grated

1 teaspoon ground tandoori or garam masala (homemade or store-bought)

1 (15-ounce) can chickpeas, rinsed

1 pint cherry tomatoes

¼ cup fresh mint or dill leaves, chopped, plus more leaves for garnish

Lime wedges, for serving

Slice the tofu in half horizontally and place on a clean kitchen or paper towel to dry.

Set a 10-inch skillet over medium heat and add 1 tablespoon ghee. Once the ghee begins to shimmer, season both sides of the tofu with salt and pepper, place in the pan and sear without moving until the tofu is browned, about 4 minutes. Turn the pieces over and brown the other side, 4 to 5 minutes more. Transfer the tofu to a plate.

Add 2 tablespoons ghee to the same skillet and heat over medium until shimmering. Add the onion (saving some for garnish) and cook, stirring often, for 4 minutes, or until translucent. Add the ginger, garlic and masala spice and season generously with salt and pepper. Stir for 1 to 2 minutes, or until fragrant.

Stir in the chickpeas and cook for 3 minutes, or until the chickpeas begin to sizzle.

Turn the heat up to medium-high, add the remaining ½ tablespoon ghee, then add the tomatoes and 1 teaspoon salt. Cook without stirring until the tomatoes are just beginning to pop open and the chickpeas are warmed through, 4 to 5 minutes. Stir in the mint.

Break the tofu into 1-inch pieces and toss in the skillet to coat with chickpea-tomato mix. Cook for another 2 to 3 minutes, or until warmed through. Remove from heat, taste and adjust seasonings, if necessary. Garnish with remaining chopped raw onions and a few leaves of fresh mint. Serve with lime wedges for squeezing.

TIP: I made this as a sheet pan, tossing chickpeas, onions, pressed tofu pieces and some bell pepper slices with the spice mix, ginger garlic and some oil. Then baked at 450 for 15 minutes . After agitating the contents of the pan and tossing in the tomatoes I put it all back in for another 10 minutes. Finished with lime and dill. It was very easy and delicious.

Under seasoned as written—I ~doubled the masala, ginger, and garlic, plus added chili flakes and turmeric, after which it was much better!

In answer to Maria, who hates cooking tofu, I'm a fan of using my air fryer. We use our air fryer to cook tofu more than anything else. Cube one package of firm tofu after minimally drying it off. Mix 1 T corn starch, 1 T soy sauce, 1 T olive oil, and 1/2 tsp salt in a bowl. Stir in the tofu until everything is coated. Air fry at 400 degrees for 10 minutes. The cubes come out pillowy soft and browned on all six sides. You'll want to eat them straight out of the pan.

Homemade Tandoori Spice Mix: 1 teaspoon Ground Ginger 1 teaspoon Ground Coriander 1 teaspoon Paprika ½ teaspoon Ground Cumin ½ teaspoon Turmeric ½ teaspoon Salt ¼ teaspoon Garlic Powder ¼ teaspoon Cayenne Pepper ¼ teaspoon Ground Nutmeg ¼ teaspoon Ground Cloves

Oven roast it! Preheat to 425. Squeeze as much water out of the tofu as you can, cube it up into 1” pieces, and toss in a large mixing bowl. Drizzle with olive oil, kosher salt, and pepper. (You can also add a bit of corn starch, garlic powder and/or or paprika.) cover a baking sheet in parchment paper, spread tofu evenly across the paper. Cook, checking after about 10 to 15 minutes, and flip the cubes over with a spatula if necessary. Cook for another 5 to 7 minutes until golden brown.

Jordan Marsh’s Blueberry Muffins

Jordan Marsh’s Blueberry Muffins

In 1985, The Times published a recipe for the blueberry muffins served at the Ritz-Carlton hotel in Boston, which Marian Burros, who adapted the recipe, judged among her favorite muffins in the city. A few years later, a reader wrote Marian to say that the best blueberry muffins in Boston were in fact from the now-closed Jordan Marsh department store. Marian tracked down and adapted that recipe so you can judge for yourself. But the origins of the Jordan Marsh recipe were unclear until 2023, when Mara Richmond of Burlington, Vt., wrote The Times to say that the developer of the recipe was her father, Arnold Gitlin, then the executive food consultant for Allied Stores, which owned Jordan Marsh at the time. His recipe, Richmond said, was an adaptation from one in Esther Howland’s 1847 cookbook, “The New England Economical Housekeeper, and Family Receipt Book.” Everything old is new again. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. It also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.

Yield: 12 muffins

½ cup softened butter

1 ¼ cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

½ teaspoon salt

2 teaspoons baking powder

½ cup milk

2 cups blueberries, washed, drained and picked over

3 teaspoons sugar

Preheat the oven to 375.

Cream the butter and sugar until light.

Add the eggs, one at a time, beating well after each addition. Add vanilla.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

TIP: Toss the berries in flour before adding, to keep them from sinking to the base of the muffin.

The original John Pupek recipe, which I have used for years, calls for 1 cup of sugar, 1/4 tsp.salt, and he includes 1 tsp. vanilla as well. I don't know why the recipe above makes the salt optional. Salt is used in cooking as a flavor enhancer, and if it is left out of baked goods, the final product will not taste right.

I would recommend adding a teaspoon of cinnamon and, MOST important, a tablespoon of lemon zest (thanks to Mark Bittman). Also I would use much less sugar -- I find that half a cup is enough, or three-quarters tops.

Bowen Yang’s Mapo Tofu

Bowen Yang’s Mapo Tofu

Traditionally made Sichuan mapo tofu usually calls for ground beef and silken tofu bathed in a vibrant, tingly sauce. Bowen Yang, a comedian and podcaster, shared this version made by his mother, which opts instead for pork and firm tofu in a slightly drier mixture. It still calls for Sichuan peppercorns and the fermented chile paste called doubanjiang, to evoke the signature complex depth and spice of this surprisingly quick-to-make dish.

Yield: 4 servings

1 tablespoon Sichuan peppercorns

1 (14- to 16-ounce) package firm tofu

Salt

4 tablespoons vegetable oil

8 ounces ground pork (or beef)

2 tablespoons doubanjiang (fermented chile bean sauce or paste)

3 garlic cloves, finely chopped or pressed

1 tablespoon finely chopped fresh ginger

1 teaspoon Sichuan coarse chile powder

1 cup chicken stock

1 tablespoon soy sauce, plus more if needed

1 teaspoon sugar

1 teaspoon Chinkiang (black) vinegar

2 teaspoons cornstarch mixed with 2 teaspoons cold water (to form a slurry)

1 teaspoon toasted sesame oil

2 tablespoons thinly sliced scallions

Steamed rice, for serving

Heat the Sichuan peppercorns in a dry small frying pan over medium-high until just starting to smoke, tossing or stirring occasionally, about 3 minutes. Remove the pan from the heat, let cool slightly, then use a mortar and pestle to grind to a fine powder. Set aside for later.

Heat a medium saucepan of water over high. Meanwhile, drain tofu and cut into bite-sized cubes. When the water is at a gentle simmer (a rapid boil would make the tofu crumble), add a generous pinch of salt. Carefully add the tofu pieces. Simmer gently for 2 to 3 minutes, then turn the heat off and allow the tofu to steep.

To a wok or large frying pan over high heat, add the vegetable oil. When the oil is hot, add the ground pork and cook, breaking up the meat, for 2 to 3 minutes, until the pork is no longer pink. Add the doubanjiang and cook, stirring, for about 2 minutes. Stir in the garlic, ginger and chile powder. Stir-fry for 30 seconds. Add the chicken stock, soy sauce, sugar and vinegar. Bring to a simmer then turn the heat down to medium and cook, until the liquid has reduced by about one-fourth and is starting to thicken, 3 to 4 minutes. Stir in the cornstarch slurry and the ground Sichuan peppercorns  and let simmer until thickened, 1 to 2 minutes. 

Use a slotted spoon to drain the tofu and gently stir it into the pork mixture. Simmer until slightly thickened, 1 to 2 minutes more. Taste and season with salt or soy sauce if needed. Remove from heat, drizzle with the sesame oil and gently toss. Transfer to a serving bowl and sprinkle with scallions. Serve with steamed rice.

Charlie Bird’s Farro Salad

Charlie Bird’s Farro Salad

There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it’s even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.

Yield: 6 servings

1 cup farro

1 cup apple cider

2 teaspoons kosher salt, more as needed

2 bay leaves

8 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

70 grams Parmesan cheese, shaved with a vegetable peeler (½ cup)

70 grams chopped pistachio nuts (½ cup)

2 cups arugula leaves

1 cup parsley or basil leaves, torn

1 cup mint leaves

¾ cup halved cherry or grape tomatoes

⅓ cup thinly sliced radish

Maldon or other flaky sea salt, for finishing

In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.

In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

TIP: When discussing these notes and peoples' tribulations with farro cooking time my wife - something of a farro aficionado - pointed out that there are pearled and non-pearled versions available. Apparently the non-pearled takes twice as long to cook. Perhaps this is the source of confusion over cooking times?

I used pearled (without knowing the difference at the time) and it was perfect - a little nutty with a very slight crunch but perfectly edible - in 30 minutes using hard cider as liquid.

This was good but with some adjustments: Made this with Trader Joe's 10-minute farro so I used 1C apple cider and 1C water and only simmered for 15 minutes. I cut down on the olive oil and did NOT add salt. (The first time I made this the 2 tsp of salt overpowered everything and I had to throw the farro out.)

This is such a fantastic recipe, although as others noted, the salt added in to the farro is too much, especially once you put the salty parmesan on top. I roasted some sweet potato in chunks to add instead of the tomatoes to make a more autumn-y salad, I thought it was delicious and wished I had made more of the farro to make it last longer! The base easily lasted 5 days in my fridge and made for delicious lunches at the office.

Bánh Bò Nướng (Honeycomb Cake)

Bánh Bò Nướng (Honeycomb Cake)

Known in English as honeycomb cake for its interior pattern of holes stretched long like yawns, bánh bò nướng is tinted jade from pandan paste, which flavors the coconut milk batter. Glossy green pandan leaves, from which the paste is extracted, impart a scent that hovers like jasmine and vanilla with a grounding of soft herbs and toasted rice. The mix of tapioca starch and rice flour yields a texture that’s stretchy, sticky and soft. Hannah Pham’s take on this Vietnamese classic includes a crisp outer crust. She uses a Bundt pan so there’s more of the browned shell in each bite and, to make the exterior even more caramelized, cut down on the amount of butter brushed over the heated pan. For a foolproof cake, she calls for double-acting baking powder, avoids over whisking the eggs and passes the batter through a sieve. —Genevieve Ko

Yield: One Bundt cake; about 12 servings

2 cups/254 grams tapioca starch (see Tips)

¼ cup/38 grams rice flour (see Tips)

1½ teaspoons double-acting baking powder

6 large eggs

1 ⅓ cups/283 grams granulated sugar

1 (14-ounce) can/390 grams full-fat coconut milk, well-shaken

2 tablespoons canola oil

1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt

½ teaspoon pandan paste (see Tips)

¾ tablespoon cold unsalted butter

Arrange a rack in the center of the oven and put a 9½-inch nonstick Bundt pan on it. Heat the oven to 325 degrees.

Set a sieve over a large bowl and add the tapioca starch, rice flour and baking powder to it. Whisk the dry ingredients until they’re all sifted through.

Set the same sieve over another large bowl. Crack the eggs into it and break the yolks with a whisk, then slowly whisk the eggs clockwise until they all run through the sieve. Add the sugar, coconut milk, oil, salt and pandan paste to the sieved eggs and stir slowly with the whisk until smooth. Whisk gently throughout so as to not create too many air bubbles, which can cause the cake to sink.

Set the sieve over the dry ingredients and pour in the wet ingredients, whisking them through the sieve as needed to help the mixture pass through. Using the whisk, gently stir together the dry and wet ingredients until combined. Pour the batter through the sieve into the other bowl, whisking if needed to help it go through. Repeat the sieving two more times, going from one bowl to the other.

Pull the rack with the hot Bundt pan out of the oven and drop the butter into the pan. Use a pastry or silicone brush to spread the butter over the inside of the pan, then immediately pour in the batter. Lay a sheet of foil on top of the pan without crimping the edges.

Bake for 45 minutes, then remove the foil and bake for 45 minutes longer, or until the top is browned and a cake tester comes out clean. Cool in the pan on a rack for 10 minutes, then use a rubber spatula to nudge the edges away from the pan. Carefully flip the cake onto a rack.

Cool completely, then slice into ½-inch-thick wedges to serve. The cake tastes best when served the same day, but keeps for up to 2 days in an airtight container at room temperature.

Tips: Tapioca starch is commonly used in Asian desserts. The Erawan brand works especially well here. Other brands available outside Asian groceries will not result in a successful cake.

Rice flour comes in many different grinds and varieties. For this cake, you want very finely ground white rice flour, ideally the Erawan brand in the packaging with the red print. You should not use brands of rice flour available outside Asian groceries or glutinous rice flour, sticky rice flour or mochiko.

Pandan paste is extracted from pandan leaves, which have a floral flavor similar to vanilla with a heady aroma like jasmine. The paste is a concentrated version of the flavoring, which also provides an intense green color to this cake.

TIP: As a Vietnamese person I want to reassure everyone in the comments that pandan paste is welcome but certainly not mandatory. If you image search bánh bò you'll see that if we don't have pandan paste/extract we'll just use food coloring. We eat bánh bò primarily for the springy, chewy, fun texture; it's not as good on the 2nd or 3rd day, and it changes for the worse when refrigerated, so I'd worry more about finding enough people to eat this cake on the day it's made than finding pandan paste :)

Pandan paste is really hard to find, even in NYC, but you can try an Asian grocery store. The popular brand seems to be Koepoe Koepoe. I tried this cake and I used 1 teaspoon of vanilla and 1/2 TBLSP of matcha tea powder (to give a warm vanilla floral essence) and it came out pretty good

I tried to make this cake to impress my Vietnamese mother in law. First time it was a flop. Second time I made the following adjustments and it was a success!

1) Eggs at room temp and used a rubber spatula to push them through the sieve instead of whisk

2) Baked at 350 for 45 min

3) More baking powder - I used about 2 3/4 tsp.

4) Slightly less sugar - 1 1/4 cups

5) Mixed coconut milk, sugar, and salt in a sauce pan over the stove until sugar dissolved, then cooled it and added to sieved eggs

Salmon Gyro Bowls

Salmon Gyro Bowls 

These rice bowls apply the flavor of classic gyros to tender, buttery salmon. The bowl is piled with a spiced roasted onion and tomato mixture and a simple cucumber salad; a lemony, dill and feta–flavored yogurt and mayonnaise sauce completes the dish. Rice is the base for these bowls, but you could opt out of it entirely and nestle the toppings in pita bread, serve them over a bed of salad greens, or enjoy with a side of Greek-style lemon potatoes. 

Yield: 4 servings

For the salmon

¼ cup olive oil

1 lemon, juiced (about ¼ cup)

2 tablespoons chopped cilantro leaves

3 large garlic cloves, grated

1 ½ teaspoons ground cumin

1 teaspoon paprika

1 teaspoon dried oregano

¾ teaspoon fine sea salt

½ teaspoon ground black pepper

¼ teaspoon crushed red pepper

4 (5- to 6-ounce) skin-on salmon fillets 

1 medium red onion, sliced

3 large vine tomatoes, chopped 

Cooked white rice, for serving 

For the white sauce

¾ cup plain Greek yogurt

½ cup crumbled feta

¼ cup mayonnaise 

1 teaspoon chopped fresh dill

2 large garlic cloves, finely grated 

½ medium lemon, juiced 

½ teaspoon fine sea salt

Black pepper, to taste 

For the cucumber salad

1 English cucumber, halved lengthwise and sliced

¼ large red onion, sliced crosswise 

⅛ teaspoon fine sea salt

Black pepper, to taste 

Heat the oven to 400 degrees and arrange racks in the upper and lower third of the oven. Line one large sheet pan with parchment paper and another with aluminum foil.

Prepare the salmon: In a large bowl, combine the olive oil, lemon juice, cilantro, garlic, cumin, paprika, oregano, salt, black pepper and crushed red pepper. Dip the salmon into the marinade until evenly coated. Transfer the salmon to a plate and set aside. 

Add the onions and tomatoes to the large bowl and mix until coated. Spread the onion-tomato mixture evenly on the foil-lined sheet pan and roast for 20 minutes, stirring once or twice as needed.

After the onion-tomato mixture has roasted for 20 minutes, transfer the salmon, skin side down, to the remaining sheet pan along with any leftover sauce. Add to the oven to roast until the fish is tender and flakes easily; continue roasting the onion-tomato mixture until it has softened significantly and gets slightly browned around the edges, 12 to 15 minutes.

While everything roasts, combine the ingredients for the white sauce in a medium bowl. 

Once the salmon and vegetables are done roasting, combine all the ingredients for the cucumber salad and lightly toss. 

To serve each portion, place the amount of rice you’d like into a bowl. Top with salmon, the roasted tomato-onion mixture and cucumber salad, and finish off with a generous dollop of white sauce. 

Butter Rice Cakes

Butter Rice Cakes

Also known as Shanghai butter mochi, Shanghai butter rice cakes and butter tteok in Korea, these butter mochi are individually sized, extra-crunchy and have taken the internet by storm. There are multiple theories about how the cakes originated. While some attribute them to bakeries in and outside of Shanghai, another popular belief is that the mochi were invented by an unknown baker in Nantong, China who combined nian gao with French canelé. From there, the crispy mochi became extremely popular at bakeries in the Jiangsu-Zhejiang region of China before going viral, particularly in Korea. Given the similar batter,  Hawaiian butter mochi is also a likely influence—though Shanghai butter mochi use dairy milk in place of coconut.  The key to achieving their deeply browned, crackly crust and just-sweet-enough, bouncy center is to bake the cakes in a well-buttered muffin tin (or madeleine pan), frying the outside. A bit of honey in the batter further encourages browning. Though tapioca starch is often a component, different brands can produce wildly different results; for the sake of consistency, this recipe skips it, but the cakes still turn out wonderfully light and bouncy.

Yield: Makes 1 dozen

10 tablespoons/140 grams unsalted butter 

½ cup/105 grams granulated sugar

2 teaspoons vanilla extract

1 teaspoon honey

¼ teaspoon fine sea salt

1 large egg/50 grams, at room temperature 

1 cup/224 grams whole milk

2 ¼ cups/270 grams mochiko (sweet rice flour)

Heat oven to 400 degrees with a rack in the middle. 

Heat the butter in a small saucepan over medium until just melted, stirring occasionally, 3 to 4 minutes. Pour 6 tablespoons/84 grams of the melted butter into a large bowl and add the sugar, vanilla, honey and salt. Whisk until well blended, then set aside to cool. 

Meanwhile, brush the remaining 4 tablespoons/56 grams melted butter into the cups of a standard muffin tin to generously and evenly coat.

Whisk the egg into the sugar mixture until just blended, then whisk in the milk. While whisking, gradually add the rice flour and whisk until smooth. Divide the batter evenly among the buttered muffin cups (about ¼ cup/60 grams per cup) and smooth the tops, if necessary. Set the muffin tin on a sheet pan. 

Bake on the middle rack for 10 minutes, then lower the temperature to 375 degrees and bake until dark golden brown, 35 to 40 minutes more. 

Let cool in the pan for a few minutes, then lift each cake out with a small offset spatula or very thin paring knife and transfer to a rack to cool slightly. Serve warm. (Because their crust softens overnight, these cakes are best eaten the day they are made.)

Tip: For the most even browning, use an uncoated standard muffin tin.

Just made these exactly as directed. They’re burnt at 35 minutes (after the initial 10 minutes at 400 then down to 375). So, definitely check on them before the 35-40 minutes in the instructions. My fault for not checking them. I’ll try again another day and will start checking at 20-25 minutes.

@Katarina that won’t work since mochiko is made from sticky rice grains not regular rice flour. Also mochiko is just rice, no sugar added. It’s probably just one of those simple recipes you shouldn’t make without the main ingredient. Check Japanese food stores for it.

Pasta Pesto Soup With Turkey and Spinach

Pasta Pesto Soup With Turkey and Spinach

Like its viral cousin, lasagna soup, pasta pesto soup is based on a crowd-pleasing Italian classic. Use either homemade or store-bought pesto to imbue the broth with the pungent flavors of garlic and basil. Ground turkey adds a satisfying meatiness, while baby spinach turns this into a one-pot meal. And although the ricotta is optional, a dollop or two stirred into the bowl adds a lovely creaminess that rounds everything out.

Yield: 4 servings

2 tablespoons extra-virgin olive oil

1 onion, chopped

¼ teaspoon crushed red pepper, more to taste 

½ teaspoon fine sea or table salt, more to taste

½ pound ground turkey

½ cup pesto, store-bought or homemade, more for serving

1 quart vegetable or chicken broth

1 cup orzo or macaroni

5 ounces baby spinach

1 lemon, halved

Whole-milk ricotta, for serving (optional)

Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion, red pepper and a pinch of salt, and cook until very soft and brown at the edges, 7 to 10 minutes.

Add the turkey and pesto, and cook, breaking up the turkey with your spoon, until the meat is browned in spots, 4 to 7 minutes.

Add broth and bring to a simmer. Simmer until the soup is nice and flavorful, adding more salt and red pepper, if needed, 15 to 20 minutes. Add the pasta during the last 10 to 12 minutes (check the package instructions for the pasta timing).

Add the spinach to the pot and simmer until soft, 1 to 2 minutes. Squeeze some lemon juice into the pot, adding as much as you like to make the soup lively and bright. If using the ricotta, add dollops to the pot but don’t stir it in — just let it sit for a minute or two to heat up.

Serve the soup with more pesto drizzled on top.

TIP: Used homemade chicken Italian sausage (fennel is lovely with the pesto/lemon!). Browned with onion/garlic. EASILY doubled so use a pound of orzo. Recipe used, method changed. HATE pasta left in broth; it swells/absorbs ALL liquid. Cooked meat/onion/garlic, pepper, added broth; added pesto when I added baby greens, so flavor was still super-bright and fresh; turned off heat, to just melt the pesto/wilt greens. Cooked pasta separately; added to bowls, then ladled soup. Ricotta on table.

Keeper recipe! Used rotisserie chicken leftover (about 1 lb.) Added 2 extra cups broth because the orzo absorbs the liquid if you let the soup sit too long before eating. Added extra spinach and a bit more lemon. Topped with grated parmesan cheese.