If you’re in the mood for fish, I love Kay Chun’s soy-glazed salmon hand rolls. In the notes, I saw that Sandra melted mozzarella on the top, a truly genius move. The two are dolled up with fresh and pickled jalapeños for heat, lime juice for tang and herbs for freshness. After testing the recipe the first time, I ended up doubling the corn, because, while the chicken is golden and juicy, the starring role has to go to the supremely sweet, succulent corn. The results are truly stupendous, a satisfying crowd-pleaser that makes the most of eggplant season and beyond.īut it’s not only eggplant season right now, it’s corn season, too! I celebrate its summery abundance with my sheet-pan chicken thighs with spicy corn. Instead of frying, he crumb-coats then bakes the eggplant slices until golden and crisp. In fact, compared with classic eggplant Parmesan with all its oily deep-frying, Eric’s recipe is a streamlined, easier take. If there was ever a recipe worth the time investment, it’s this one. It’s one of the best 15-minute pastas out there (as evidenced by its five-star rating and nearly 1,300 reader notes).įeatured Recipe Blistered Broccoli Pasta With Walnuts, Mint and PecorinoĪt the other end of the pasta spectrum is Eric Kim’s new eggplant Parmesan. This adds so much flavor without you having to do anything at all - except keep yourself from doing anything. Letting the broccoli sear without moving it allows it to char, turning the florets deeply brown and crunchy. But restraint is exactly what’s called for in Dawn Perry’s blistered broccoli pasta with walnuts, mint and pecorino. One of the hardest instructions for me to follow in a recipe is to “let sear,” or “allow to cook.” Letting things be is not in my nature - I’m a poker, a stirrer, a peek-er, and I like to get up close and personal with whatever I’m cooking.
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