Scallion Pancakes
The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll). Thankfully, the boiling water in this recipe helps keep the...
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The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll). Thankfully, the boiling water in this recipe helps keep the...
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This recipe for air fryer chicken wings will help you (finally) make the crispiest, juiciest wings ever; all with no big jug of oil to lug home, no hot pot...
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Can you make arancini out of leftover risotto? Absolutely. But this arancini recipe starts at the very beginning, flavoring the Italian rice balls with Parmesan cheese, lemon zest and juice,...
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There are as many variations of empanadas as there are cooks in Argentina (though they’re popular throughout Latin America and Spain too). This version was developed by BA’s former test...
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There are few things more satisfying than watching flour, water, and salt become dough. These flatbreads are a riff on the Armenian dish jingalov hats, an unleavened bread stuffed with...
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Hot honey is good on pizza, biscuits, and not surprisingly, wings. But the hot honey we make for these wings go beyond the usual sweet and spicy notes, with the...
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In Japan, onigiri come in many varieties, ranging from simply salted to stuffed with tofu, fish, or pickled fruits and vegetables. This version features salmon coated in a sweet-savory teriyaki...
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One of my go-to tricks is to keep some dough for slice-and-bake crackers in the freezer that I can throw in the oven when people are coming for drinks. The...
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These crispy, pan-fried little parcels are filled with ground pork and kimchi which, like cilantro and lime or dal and rice, just go together. Make the filling up to a...
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Cured salmon roe—or caviar—is one of the Salmon Sisters’ (Emma Teal Laukitis and Claire Neaton) favorite products to stock in their fish shop. The glossy little orbs burst with briny-sweet...
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