Besides their general deliciousness, lion’s mane mushrooms are known for three things, depending on the eater.
If you’re particularly wellness-focused – you know what “adaptogenic” means, you go to a naturopath and/or you’re a little Goop-y – you probably know them for a range of supposed health benefits, not necessarily backed by evidence.
If you’re more into wordplay than antioxidants, you probably know them for the furry-looking exterior that earned them their name (along with bearded hedgehog, bearded tooth fungus, monkey beard, pom pom — three cheers for mushrooms! — and more).
And if you’d rather eat them than any manner of animal products, you might know them for what their appearance and texture resemble when they’re shredded: lump crab.
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The latter is what I was drawn to when I started thinking about how much I used to love Thai crab fried rice – and how well-suited the lion’s manes would be to making a seafood-free version of it. I had already used them to make tasty ringers for crab cakes, binding them, pan-frying and dipping them into a remoulade. This was even simpler, because the recipe I started with came from the wonderful blog The Woks of Life, and it goes as quickly as stir-fries tend to.
The original recipe doesn’t require any real cooking of the titular ingredient, because lump crab comes already steamed, so I started off by searing the lion’s mane shreds, then reserved them on a plate before adding them back in as the dish finishes.
Fresh lion’s manes are getting easier to find, thanks to such companies as Smallhold, which has brought specialty mushrooms to Whole Foods and other markets from their three-partner farms on the two coasts and Texas. And they’re often at farmers markets.
But even if you can’t find them, don’t skip this dish: It is just as delicious with virtually any kind of mushroom, if not quite as fun to make, eat — or name.
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Credit: Photo: Alex Lepe ; Food Stylist: James Park
If you ever thought salmon was too fussy or takes too much time to cook on a weeknight, this honey garlic salmon proves otherwise. This saucy stovetop dinner is the ultimate weeknight win. With just five ingredients and 20 minutes on the clock from start to finish, you’ll have the most incredibly tender, flaky salmon and a super-flavorful, sweet-and-savory sauce to boot. It doesn’t get any better than this.
Ingredients in Honey Garlic Salmon
Skin-on salmon fillets. You can use fresh or frozen fillets. If starting with frozen, just make sure to fully thaw first.
Honey. Now’s a great time to break out that good jar of honey you’ve been saving. Because it’s the main ingredient in the sauce, the flavor shines through. It’s fun to change up the sauce a little bit by trying different types of honey. And if spicy is your jam, definitely try hot honey here.
Lemon juice. Just a tablespoon of lemon juice adds a touch of acidity to balance the sweetness of the sauce.
Soy sauce or tamari. A couple of spoonfuls of salty, savory soy sauce (or tamari if you prefer to keep it gluten-free) also work to keep the sweetness in check.
Garlic. To really pull in a mellow yet full garlic flavor, you’ll add the minced cloves to the hot skillet to cook very briefly before pouring in the sauce.
How to Make Honey Garlic Salmon
Stir together sauce. Whisk together this simple sauce with honey, lemon juice, soy sauce (or tamari), and salt until the honey is dissolved.
Sear the salmon. Once the oil-slicked pan is hot, add the salmon skin-side up and cook until the bottom is golden-brown, then flip and cook about 2 minutes more.
Add garlic. Cooking the garlic until it’s fragrant (but without getting any color) will really bring out the flavor.
Pour in sauce and finish. This is when the real magic happens. The salmon finishes cooking while it simmers in a pool of sauce. The heat from the stovetop also thickens the sauce. It’s a good idea to baste the fillets with sauce in these final few minutes of cooking — they’ll get a nice glossy sheen and pick up some extra flavor.
Credit: Photo: Alex Lepe ; Food Stylist: James Park
What to Serve with Honey Garlic Salmon
There are so many different sides that work with this weeknight salmon dish. I personally love quicking-cooking stovetop, air fryer, or microwave sides (basically something that doesn’t require turning the oven on) that can be ready in about the same amount of time it takes the salmon to cook.
Honey Garlic Salmon Recipe
Five ingredients and 20 minutes are all you need to make incredibly tender, flaky salmon fillets coated in a super-flavorful, sweet-and-savory sauce.
Prep time 10 minutes
Cook time 10 minutes to 12 minutes
Serves4
Nutritional Info
Ingredients
4
(6-ounce) skin-on salmon fillets
1 1/4teaspoons
kosher salt, divided
1/2
medium lemon
1/4cup
honey
2tablespoons
soy sauce or tamari
4cloves
garlic
1tablespoon
olive oil
Thinly sliced scallions, for garnish (optional)
Instructions
Pat 4 (6-ounce) salmon fillets dry with paper towels. Season the flesh with 3/4 teaspoon of the kosher salt.
Juice 1/2 medium lemon until you have 1 tablespoon and place in a small bowl. Add 1/4 cup honey, 2 tablespoons soy sauce, and the remaining 1/2 teaspoon kosher salt. Whisk until the honey is dissolved.
Mince 4 garlic cloves.
Heat 1 tablespoon olive oil in a large nonstick or cast iron skillet over medium heat until shimmering. Place the salmon skin-side up the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 5 minutes.
Flip the salmon and cook for 2 minutes. Add the garlic and cook until fragrant but not browned, about 15 seconds. Pour the sauce over the salmon. Cook, spooning some of the sauce over salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 3 to 4 minutes. An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Garnish with thinly sliced scallions if desired.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Peanut butter and … fill in the blank. What first comes to mind? Jelly, perhaps? (If you were tempted to say “cupcake,” our kids have similar taste in books, and I salute you.) No, in my mind the ideal pairing with peanut butter is chocolate.
Then again, I’m inclined to pair just about anything with chocolate, so I might be biased. Still, you can’t deny the synergy these two ingredients have. Peanut butter brings a whisper of savory flavor along for the ride, reining in chocolate’s sweetness. Depending on how they’re used, peanut butter and chocolate can team up for creamy, luscious luxury or for satisfying crunch and texture.
Allergic to peanuts? Consider swapping in another nut, soy or seed butter of your choice. Cookie butter or granola butters can work in some recipes, though you may need to cut back the sugar and/or spices called for.
Here are some of our favorite peanut butter and chocolate treats from our Recipes archive.
Chrissy Teigen’s simple yet stunning recipe features crunchy peanut butter, peanut butter chips and chocolate chips. Pull this gooey dessert out of the oven at the end of dinner with friends and prepare for the raves to roll in. Get the recipe.
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The best thing I ate in 2023 was a Kensington Pride mango. I was in rural NSW, it was 38C, dry enough for my lips to peel like a lizard’s skin and I was playing Scrabble with my mum. The mango was our half-time snack. Maybe it was the dehydration or hunger talking, but this mango was magnificent. Like how pistachio ice-cream can be more pistachio-y than the nut itself, the flavour of 100 mangos seemed packed into one. It was utterly joyous, like finding out your crush likes you back or seeing your team win a grand final in extra time, only, sadly, much more fleeting.
What’s the best thing you ate in 2023? We asked Australian chefs, food scientists, sommeliers and food writers the same question, and this is what they said.
Kylie Kwong: traditional vegetables and meats served with injera at Gursha Ethiopian, Sydney
For me, what makes a food experience delicious and fascinating is the opportunity to learn about a different culture. I am drawn to multicultural family-run businesses, where you can literally taste and sense the intergenerational familial spirit, respect and kitchen lore. With this in mind, the best thing I ate this year is from Gursha in Blacktown. Owners Rahel Woldearegay and Yibeltal Tsegaw’s friendly authentic, home-style Ethiopian cooking was an explosion of new flavours, spices and aromas for me, a completely invigorating, unforgettable and culturally compelling experience.
Kylie Kwong is a restaurateur, television presenter and author. She is the owner and chef at Lucky Kwong, a modern Chinese restaurant in Sydney
The place is such a hidden spot, no one seems to know about it. It’s in Marrickville, next to a really dark car park. You will see a building that says Marrickville District Hardcourt Tennis Club and if you walk around that building, past people playing tennis, you will see a Portuguese restaurant called Casa Do Benfica. It has an RSL vibe, it’s very humble. The best thing I ate is their massive seafood platter. It has so many things – fish, squid, clam, everything. The flavour is lemony and savoury – just like the taste of Portugal. It’s really good. The fact that I discovered it only this year is shocking.
In the northern suburbs of Melbourne there’s a kebab place called Katik Turkish Take Away. Everyone says to go there for the best Adana kebab in Melbourne but the famous owner hasn’t been involved for several years. His son, Emir, has taken his father’s recipes and done a smaller scale shop, Kömür, and it’s so good. Everything is cooked over charcoal, and the meat is beautiful and juicy. Also, like everyone else in their mid-to-late 30s in Melbourne, Emir went through a burger phase and now he makes smashed burgers. He uses the same mix for the Adana kebabs, but in a burger patty. I took [American food vlogger] Mark Wiens there, and he said it was one of the best things he ate while he was travelling here.
The best thing I ate this year was a simple bowl of congee. It started with my friend Adesti making it at our shop with extra trimmings. Then my friend Steve had a breakfast congee with an unapologetic amount of flavour on his menu at Sleepys in Melbourne. And finally, my partner Irenne, also a chef, made me her version, also packed full of flavour. I grew up eating congee only when I was sick and soy sauce was the only flavouring. These congees helped re-arrange my view of how delicious it can be.
Paul Lee is the owner of DiggyDoos, a coffee bar in Sydney
My friend opened Avenal Fair Food, an organic grocer near Nagambie. When I went to her shop, she was cooking a stew of apricots. As soon as I had the first spoon, I thought “this is the best thing I’ve ever had”. It took me back to my childhood, when my grandmother used to make fruit leathers as a snack for her grandchildren. She would cook summer fruits, make a stew, put it on a big tray and leave it under the sun to dry until it took on a leather texture. In my language it’s lavashak. Before my grandmother would put the stew on the tray to dry, I would steal some. It was so delicious.
Hamed Allahyari is a restaurateur, author and the owner of Hamed’s Persian Kitchen, a Melbournecatering company
From start to finish there wasn’t one course I didn’t like, and for me that’s quite rare. Usually there are one of two dishes that I’m unsure of, or the seasoning is off for my personal palette. There were cherry tomatoes that had been blanched, peeled and then pumped with a concentrated, fermented tomato and cream filling. There was a kangaroo loin with camel lardo and a fermented bit of rhubarb that you squeeze over the top of it. Even the pre-dessert that was a native leaf that folded over a finger lime granita. It was really interesting food and a really refreshing dining experience in Australia.
Paul Farag is the executive chef of Aalia and Nour, two award winning restaurants in Sydney
Junda Khoo: braised abalone, fish maw and cucumber at New Pioneer Palace, Sydney
New Pioneer Palace is one of those OG Chinese restaurants, but in Lakemba. The food is fantastic, as Cantonese as you can get. We went after service and started with the braised abalone, fish maw and sea cucumber, all dried seafood. In my culture, dried seafood is a delicacy and it takes real skill to hydrate it and cook it so it comes out soft, juicy and tender. Back in Malaysia, it was very rare, you could only get it at really fancy Chinese restaurants. Hun Loong [the chef and owner at Amah by Ho Jiak] and I hadn’t seen that style of dried seafood in Sydney before. Eating it in Lakemba blew our minds – we felt like kings.
Junda Khoo is the owner of Ho Jiak, a trio of Malaysian restaurants in Sydney.
Adam Byrne: lasagne made with native ingredients
My favourite meal for the year was cooked by Chris [Andrew] from Black Duck Foods, a brother of mine. We had three nights on the farm learning from Chris and some of the elders in the area. He is unbelievable, he can fix a tractor, he knows how to culturally burn and he can make a lasagne, and that’s exactly what he cooked: a lasagne but made with only native produce. He made the sauce out of red quandong, kangaroo and bush tomato; I think the native grains were Mitchell grass, kangaroo grass and wattle seed; and then there was a cheese he got locally. It was different but it tasted like lasagne. It was beautiful.
Adam Byrne is the co-owner of Bush to Bowl, an Aboriginal-owned nursery and education and landscaping social enterprise
I was on a spontaneous girls’ trip, and we all had different dietary requirements, so my friend booked here. It was a euphoric experience. Not just the food but the space, the service, the wine, it was perfect. They catered to every dietary requirement and every element of every dish was so thought-out and made with so much love. If you think carrots taste sad, I had the sexiest carrot dish I’ve ever had. They slow-roast it and drizzle it with this tahini seasoning. It was melt-in-the-mouth. None of this overcooked honey-roasted carrot vibe that we all had as children. All through the meal I was thinking, is this a cult? Everyone was so kind and passionate about what they do.
My wife prepared this. It’s a Filipino dish called munggo, a mung bean soup/stew that’s a combination of mung beans, pork, some onion and garlic. It’s pretty simple, probably a bit more subtle than other well-known Filipino dishes, but it’s the thing that has brought me lots of comfort this year. It’s been a very busy and unpredictable year, so coming home to something so wholesome has been a piece of steadiness in a sea of uncertainty.
Arthur Tong is the co-owner of Tea Craft, an online shop and specialty tea supplier
Top Kijphavee: a homemade feast at his wife’s family farm in Mueang, Nakhon Si Thammarat province,Southern Thailand
My mother-in-law and my wife cooked a feast of Southern Thai food on our last visit to Thailand. We ate in the early morning, when there was a light screen of fog surrounding the rubber trees and palm trees. We ate kanom jeen (rice noodles) with a hot fish curry, and a nutty and sweet prawn curry; stir fried stink beans with king prawns; deep fried prawns in a curry and betel leaf batter; khao yum (spicy rice salad with vegetables); and squid double cooked in a sweetened sauce. The cuisine is heavily influenced by Chinese and Indian – it’s unique, spicy, fresh and quick to make.
Top Kijphavee is the co-owner of Soi 38, a Thai restaurant in Melbourne
I went to Tokyo this year and ever since I have been in my Japanese cuisine era. I’ve been really enjoying it all, but Ilza has, by far, been my favourite meal since coming back to Melbourne.
The restaurant is relatively casual – in that really nice sweet spot of well-priced, with good food (I am not at the stage of my life where I enjoy super high-end dining). The complexity of their udon curry reached places that I didn’t know curry could reach, and that was even after eating curries and ramens in Tokyo. It’s accessible, the food is really good and it’s really authentic.
Cherry Rainflower is the co-owner of Fluffy Torpedo, a Melbourne ice-cream shop
Yuki Hirose: kingfish collar, curry spice and citrus kosho at Aru, Melbourne
As a Japanese person, fish collar isn’t unusual to me. We eat every part of a fish – guts, skin and even eyeballs, nothing goes to waste. Kingfish collars are often on the local izakaya menus and they’re usually inexpensive, but I didn’t expect to see one at Aru.
It struck me – any part of a fish can be amazing, it just depends on how it’s cooked and what it’s cooked with. I would normally eat with a bit of soy sauce and maybe a squeeze of lemon, pretty simple, but Aru’s spice-driven style turned a fish collar into something great. The curry spice matches with the oily kingfish amazingly, and the kosho kicks in at the end.
Yuki Hirose is a master sommelier working at Lucas Restaurants in Melbourne
Leif Lundin: beef tartar with bone marrow at Gueuleton, Paris
I like to taste new things while I’m travelling, and this year in Paris I had a standout meal: a steak tartar prepared in front of me with bone marrow. It was finely cut steak with pickled red onion, fennel and chives. To that, they added bone marrow that had been roasted in the oven. It an exceptionally good dinner, and now I am going to try cooking it at home.
Leif Lundin is the food program research director at CSIRO
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Who needs utensils? If you ask us, the best foods can be eaten with your hands. Think about it: Pizza! Sliders!
Party dips! If you're looking for some delicious finger foods for your next party or potluck, you're in the right place. These easy appetizers and snacks are perfect for game day snacking, parties, or just a weeknight when you want to do something fun. That's why we've rounded up the best finger foods that adults and kids alike are sure to enjoy.
Several of these finger foods can be prepped ahead of time, making it easy for you to mingle with guests while the party gets started. Many of them are also vegan-friendly bites or vegetarian recipes (or can be modified to be) if you're serving guests who have dietary restrictions. Some can even be made in the air fryer, slow cooker, or Instant Pot so your oven and stove are free for the main course.
Plus, if you want to add more food to accompany your small bites, round out the menu with family-style mains, favorite cocktails and chocolaty desserts that the whole crew is sure to love. With these recipes in your pocket, you're sure to have a great tailgate, Christmas party or any other get-together.
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Other dishes may come and go, but certain recipes always have a place on the holiday table.
Jane Matsumoto’s family is so eager to eat their annual ozoni that they gather around the table at 2 in the morning, right after they’ve cleaned the confetti, streamers and champagne glasses from their New Year’s Eve festivities. Ms. Matsumoto, who is sansei, or third-generation Japanese American, and the executive culinary director of the Japanese American Cultural & Community Center in Los Angeles, looks forward to the brothy soup bobbing with mochi pieces every year.
Ozoni is standard New Year’s Day fare for many Japanese Americans, whether they are nisei, the children of Japanese immigrants, or yonsei, fourth-generation Japanese Americans. Starting in the 1880s, the first major wave of Japanese immigrants arrived in the United States, and although many New Year’s Day tables have evolved to include dishes from other cultures, customary Japanese dishes remain.
Mochi adds a satisfying chew against the warming broth.Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
As a child, the chef Charles Namba patiently toasted squares of mochi every New Year’s Day over the ceramic grates of a floor heater in his home in Los Angeles. The smooth, white cubes of pounded steamed rice would develop a gentle char and inflate like a small balloon after enough time over the heat. They were then dropped into a comforting bowl of ozoni studded with hunks of chicken, wilted spinach and shiitake mushrooms. His family found it especially nourishing after a night spent stuffing themselves with cookies and watching the Times Square ball drop on television. The soup is also “super important” to the chef Chris Ono of Hansei, a pop-up in the same Los Angeles cultural center where Ms. Matsumoto works, and his family. Mr. Ono said it was something they made every year, taking care to even get their mochi from the local Buddhist temple.
Steven Pursley, the chef and owner of Menya Rui in St. Louis, spends the first day of the year eating yet another type of soup: Okinawan soba. The gentle broth, made from dashi and pork, is a great base for the wheat-based soba noodles commonly eaten in Okinawa, off the southern coast of mainland Japan. In America, Mr. Pursley’s resourceful mother sometimes used linguine when she wasn’t able to find Okinawan soba noodles. Now, he makes the noodles from scratch.
Okinawan soba is made with wheat-based noodles, which signify longevity for the new year.Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
Mr. Namba is also fond of eating soba — the more well-known buckwheat version — making special versions with lobster tempura or duck for New Year’s at his Los Angeles restaurants Tsubaki and Ototo.
As with many global New Year’s traditions, the dishes have strong symbolic meanings. Ozoni is associated with good health and good fortune, with the mochi signifying longevity. Soba noodles represent breaking ties with the hardships of the previous year and starting anew, Mr. Pursley said, as well as a long life.
Perhaps the best example of symbolic Japanese New Year foods is osechi ryori, or a box filled with an assortment of traditional New Year’s dishes, each with a specific meaning. Each year, the chef Niki Nakayama serves a version at her restaurant n/naka in Los Angeles. She includes kuromame, or sweet black soybeans, a wish for good health; datemaki, or a Japanese rolled omelet, that looks like a scroll for the acquisition of knowledge; and kurikinton, a vibrant mash of Japanese sweet potatoes flavored with candied chestnut syrup and topped with the golden candied chestnuts, which represent gold and bring economic fortune.
Candied chestnuts lend a golden hue to mashed white sweet potatoes.Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
The chef Jesse Ito’s father, Masaharu Ito, also cooked an elaborate osechi ryori at his restaurant Fuji, which he opened in south New Jersey, just outside Philadelphia, in 1979 and ran for 37 years. Masaharu, exhausted from cooking a full osechi ryori at the restaurant, celebrated with something simpler at home: oyakodon, an easy chicken-and-egg rice dish which Jesse called “the ultimate Japanese comfort food.” But Masaharu was most excited to make something a bit more local: hoagies. He bought bread from the Wawa convenience store chain and stacked it with cold cuts, provolone and a generous amount of olives. “They were terrific,” Mr. Ito said fondly.
It’s not uncommon for Japanese American New Year’s tables to include other culinary influences. “Third- and fourth-generation Japanese Americans started to incorporate foods that were familiar to the Japanese American communities they grew up in,” said Ms. Matsumoto, whose grandparents immigrated to the United States. As with the hoagies in South Jersey, it’s not rare to find tamales on the table in Los Angeles, or pies and tubs of ice cream for dessert across America.
Jane Matsumoto, the executive culinary director of the Japanese American Cultural & Community Center in Los Angeles, prepares ozoni in their on-site kitchen.Lauren Justice for The New York Times
Chinese dishes like chow mein and wontons are also a staple of many Japanese American New Years gatherings. “Chinese food has historically been a part of Japanese communities,” Ms. Matsumoto said. After Japanese Americans were released from the internment camps in 1946, Chinese restaurants were some of the few places to welcome them immediately, she said, adding, “It was a safe haven.” This is why Mr. Ono sometimes makes his ozoni with char siu, the Chinese dish of barbecued pork.
Still, most Japanese American New Year’s tables remain quite traditional, with the recipes staying the same as they are passed down from one generation to the next. It’s one of the ways Japanese Americans maintain a connection to their roots and their past. Mr. Ono hopes to serve an osechi riyori at his restaurant next year — one that is affordable, starring more local California produce.
But he wants to make sure he doesn’t deviate too far from long-established customs, given that each dish has a symbolic meaning and is often tied to luck: “You don’t want to mess with that.”
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We have always had a special fondness for Tandoori dishes. Tandoori food is always served at every party or occasion, and all these dishes always remain the centre of attraction. There is a different pleasure in eating these dishes in the winter season. Tandoori Chicken, Tikka, and Tandoori Naan are dishes that are usually eaten for dinner or lunch. But, did you know that you can include tandoori flavours in your breakfast as well? Tandoori dishes are known for their unique smoky flavour, in which chicken and vegetables are marinated with curd and tandoori spices. Traditionally cooked in earthen ovens, today we have the tools and techniques available at home to prepare our favourite tandoori dishes. Keeping this in mind, here we have prepared a list of some tandoori options that you can enjoy for breakfast. Not only are these tandoori recipes delicious, but they will also bring variety to your breakfast. So, without any further delay, let's look at these tandoori breakfast ideas.
Here Are 6 Tandoori Recipes Perfect for Breakfast:
1.Tandoori Chicken Pasta
Although pasta is an Italian recipe, due to its unique flavours, it has become popular among everyone today. Among its many varieties, we have brought you a wonderful recipe for delicious tandoori pasta. This creamy pasta with tandoori taste can be made for breakfast at home in minutes. Click here for the recipe.
2. Tandoori Egg
Eggs are considered a great option to include in breakfast, but if you are bored of eating boiled eggs or omelette, then you can try this recipe for Tandoori eggs. Eggs coated with various aromatic spices and onions, are paired with mint chutney and enjoyed as a tasty and healthy breakfast. Click here for the recipe.
3. Tandoori Chicken Sandwich
A sandwich is an all-time favourite breakfast dish, which is a great option for breakfast, lunch, and picnics. In this recipe, your simple sandwich has been prepared with a tandoori twist. The sandwich is prepared by marinating chicken pieces in spices and curd and roasting them in the oven or pan. Click here for the recipe.
4. Tandoori Fruit Chaat
Some people start their day with fruits, but you can give your fruits a tandoori twist. Prepare Tandoori Fruit Chaat and upgrade your breakfast. All you have to do is marinate sweet potatoes, green apples, star fruit, pineapple, and three coloured chillies in a different mixture and cook them in the tandoor/oven. Click here for the recipe.
5. Tandoori Chicken Kathi Roll
Tandoori Chicken Kathi Roll is a very tasty snack that can be made in just a few minutes. Not only an evening snack, but this protein-rich chicken roll is also perfect to eat for breakfast. Boneless marinated chicken pieces are cooked in the oven and then wrapped in paratha along with vegetables and chutney. Vegetarians can replace chicken with potatoes or paneer. Click here for the recipe.
6. Tandoori Paneer Sandwich
Paneer Tikka is a favorite snack served at every party, but the sandwich prepared from it will definitely win everyone's heart, whether you are vegetarian or non-vegetarian. Marinate the paneer pieces with tandoori sauce, capsicum, and spices, and place them between slices of bread. Grill them until they become crispy. Click here for the recipe.
If you are also fond of eating tandoori snacks, try these best innovative tandoori recipes, and let us know which recipe you liked best in the comment section below!"
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About PayalFood in the mind, Bollywood in the heart - these two things often shimmer in Payal's writing. Besides penning thoughts, Payal enjoys a playful tango with new and delicious recipes. Roaming around is her jam; whether catching up on the latest flicks or grooving to the beat, Payal knows how to keep her empty moments brimming with flavour and rhythm.
Some people get excited about the announcement of Pantone’s Color of the Year. Other people love to learn Oxford’s Word of the Year (it's rizz, as in "charisma"). And then there are people like me, Real Simple’s food director, who wait breathlessly for King Arthur Baking’s Recipe of the Year (ROTY). Start your ovens, because the big reveal just happened, and we’re going to be baking a lot of chocolate chip cookies in 2024, specifically Super-Sized, Super-Soft Chocolate Chip Cookies.
Based in Norwich, Vermont, King Arthur Baking is best known for selling flour and baking supplies. It also hosts in-person and virtual baking workshops and publishes cookbooks. And, every year for the past 11, it has announced a recipe of the year that its team of in-house bakers has perfected over the previous 12 months (or longer). Then, as if on cue, bakers around the world make the recipe and share their results on Instagram and other platforms. Last year’s ROTY was Coffee Cake. Previous ones included Whole Grain Banana Bread, Ultimate Sandwich Bagels, and Perfectly Pillowy Cinnamon Rolls.
According to Kye Ameden, ROTY editorial lead, the bakers at King Arthur have been working on the 2024 recipe for nearly two years. “It started with tasting about a dozen of our staff’s favorite chocolate chip cookies in the early spring of 2022, followed by a workshop to identify both what makes the best chocolate chip cookies and what kind of challenges we could solve with a new recipe.” Then senior recipe developer Molly Marzelk-Kelly got to work, baking over 75 different versions of the cookie, about 1,200 chocolate chip cookies altogether! “After some fine tuning this fall, we finally had our recipe,” shares Ameden.
Once I found out that Super-Sized, Super-Soft Chocolate Chip Cookies were the 2024 Recipe of the Year, I hopped into my kitchen to bake them stat. I’ve made many chocolate chip cookies in my day, from the classic Toll House recipe, to vegan ones, cake-y ones, soft ones, and thin and crispy ones. I quickly discovered that this recipe is different in several ways. Here’s what stood out:
Both the Butter and Flour Get Tweaks
In a typical chocolate chip cookie recipe, room temperature butter gets creamed with sugar using an electric mixer, before adding in eggs and dry ingredients. In this recipe, cold butter is melted on the stovetop and then browned before being whisked into brown sugar. (In fact, you don't need an electric mixer at all for this recipe.) “Cookies that use creamed butter and sugar are usually more airy, puffy, and taller than cookies that use melted butter," Ameden explains. "Melted butter creates dense, fudgy cookies. Browning the butter adds an almost caramel-like flavor."
The flour is also different. Most recipes call for basic all-purpose flour, but this one uses bread flour. Bread flour has a higher percentage of protein than AP flour, which King Arthur says adds chewiness to these cookies and helps them stay soft longer.
If you have one, use a kitchen scale to measure out the ingredients. Not only is it much more precise than using measuring cups and spoons, it keeps you from having to wash said measuring cups and spoons! I also used the scale to portion out each ball of dough (85-90 grams), to ensure even baking.
They Borrowed a Technique from Bread
Speaking of staying soft for longer, the recipe includes tangzhong, a technique widely used throughout Asia in yeasted doughs to prolong the shelf life of tender breads. It’s what helps make Japanese milk bread so soft and pillowy. Here, the process entails quickly cooking a few tablespoons of flour with a half-cup milk and mixing that into the cookie batter. It’s a quick step that Ameden says makes a big difference. “Tzanzhong created a unique texture and appearance we had never seen before. The cookie is super soft (and stays that way for a few days) and has a crackled, slightly shiny surface.”
The recipe calls for chocolate wafers. I wasn’t able to find any, so I chopped chocolate bars. Using a large serrated (bread) knife to chop the chocolate into chunks keeps the bars from breaking into shards.
These Cookies Need Their Rest, but There’s a Shortcut
It’s not unheard of for a chocolate chip cookie recipe to call for chilling the dough overnight in the fridge for best results; this one calls for a 24 to 72 hour rest. Letting cookie dough chill out has a couple of big perks. First, because the fat in the dough is more solid after chilling (think room temperature butter versus cold butter), the cookies spread less. Second, resting concentrates the flavors in the cookies, giving them a richer sweet and toasty punch. But, if you’re desperate for immediate gratification, this recipe gives you the option to immediately bake the dough into bars. Score one for the impatient among us.
Jenna Helwig
After chilling for at least 24 hours in the fridge, the cookie dough is pretty hard, making it challenging to form into balls. Knowing this would be the case, I followed one of the tips in the recipe: I refrigerated the dough for an hour, then shaped it into 16 balls of dough. I then refrigerated the dough balls until the next day and was able to pop them right into the oven.
The Results
Jenna Helwig
I followed the recipe to the letter, and about 24 hours after I began, I was able to bite into a huge (about four inches in diameter) chocolate chip cookie. It had golden brown crispy edges and a soft center shot through with pockets of melted chocolate. The flavor was rich with a whisper of caramel thanks to the brown sugar and brown butter in the recipe. In short, it was a complete and total winner. They may be the recipe of 2024, but I predict I’ll be making these Super-Sized, Super-Soft Chocolate Chip Cookies for many years to come.
Crispy-skinned air-fryer salmon, melty pressure-cooker chipotle chicken pozole and slow-cooker beef stew, dark with stout beer and maple syrup.
David Malosh for The New York Times. Food Stylist: Simon Andrews.
If the food (read: cookies) is the best part of the holidays, the second-best must be the presents. Especially those presents that make cooking easier, or just plain fun. If you have some new toys to play with in the kitchen — an air fryer, a pressure cooker or a powerful new blender to replace that old one with only two working buttons — we have recipes for you, starting with Eleanore Park’s brilliant air-fryer salmon. “Salmon cooks perfectly in the air fryer,” Eleanore explains, “because the device’s circulating high heat keeps the fish moist and crisps skin-on fillets.” More air-fryer must-makes: crispy cubes of tofu, perfect baked potatoes and everyone’s favorite game-day snack, chicken wings.
Sarah DiGregorio’s beef stew — dark and subtly sweet from stout beer and maple syrup — can be made in either a slow cooker or a pressure cooker. Her five-star chipotle chicken pozole can also be made in either appliance; here’s the slow-cooker version, which is made with bone-in chicken legs (the pressure-cooker version, with a much shorter cook time, goes boneless). You can find these and many more recipes in our slow-cooker and pressure-cooker collections.
And if you’re taking a brand-new blender for a whirl (sorry), Naz Deravian’s açaí bowl is a bright, delicious way to start your day. Go wild with the fruits and toppings — this is definitely an “eat first with your eyes” situation.
On to more analog meals for your trusty (or maybe new!) Dutch oven: Kay Chun’s sticky coconut chicken and rice is a comforting one-pot dish of fragrant coconut rice infused with aromatic ginger, garlic and scallion. Also requiring just one pot — and equally rich and complex in flavor — is Zainab Shah’s masala black-eyed peas, which spruces up two cans of beans with Kashmiri red chile powder, cumin seeds and garam masala.
Lastly, here’s Ali Slagle’s baked potato soup, a brilliant excuse to capitalize on accouterments if we ever saw one. Ali includes instructions for turning those russet potato skins into crispy strips to top your soup, along with the suggested (but, let’s be real, requisite) sour cream, shredded Cheddar and chopped scallions. If one of your new toys is an immersion blender, you can use it here to purée the soup to a velvety smoothness. Otherwise, you can use a good ol’ potato masher for a satisfyingly chunky texture.
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