Do me a favor and look past this incredibly unflattering photo of the most delicious potatoes. Filled with aged cheddar, Gruyere, sour cream, and chives, they’re buttery, they’re creamy, and they’re super indulgent.
Ingredients:
4 russet potatoes (about 2 1/2 pounds)
1 cup grated aged cheddar cheese
1 cup grated Gruyere cheese
1/2 cup sour cream
3 tablespoons butter
2 tablespoons finely chopped chives
1 tablespoon finely chopped parsley
1/4 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
8 slices turkey bacon, cooked and cut into 1/4″ strips
Salt and pepper, to taste
1/4 teaspoon paprika
Heat oven to 450F degrees. Put potatoes on a baking sheet and bake, turning occasionally, until tender, about 1 hour. Transfer to a rack and let cool slightly.
Halve potatoes lengthwise and scoop out insides with a spoon into a medium bowl, leaving 1/4″ of the outer layer of potato and skin behind; transfer empty potato halves to a baking sheet. Combine scooped potato insides, 1/2 cup each cheddar and Gruyere, and sour cream, butter, chives, parsley, Tabasco, Worcestershire, and bacon and season with salt and pepper. Spoon mixture into potato halves and sprinkle with remaining cheese and the paprika.
Bake until cheese is browned and bubbly, about 10 minutes.
Mac and cheese season is upon us again. This stovetop mac and cheese has a not-so-secret ingredient: miso, which adds an umami punch. Mixed with aged sharp white cheddar, it’s simple-looking, but absolutely delicious.
Ingredients:
12 ounces small shell or elbow pasta (or similar)
1 teaspoon salt, plus more to taste
3 cups whole milk
2 tablespoons white miso
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
4 tablespoons butter
1/2 cup flour
8 ounces extra sharp aged white cheddar, grated
Cook pasta in a large pot of salted boiling water, stirring occasionally, until al dente. Drain, reserving 1 cup of cooking liquid. (Do not rinse pasta.)
Whisk milk, miso, garlic powder, black pepper, 1 teaspoon salt, and red pepper flakes in a small saucepan to combine, then bring to a simmer over medium-high heat.
Melt butter in a large pot over medium-low heat. Sprinkle flour over and cook, whisking constantly, until combined and mixture is foaming but still pale, about 4 minutes.
Whisking continuously to prevent lumps from forming, very gradually pour in 1 1/4 cups hot milk mixture, then cook, still whisking constantly, until smooth. Add remaining milk mixture and whisk again until smooth. Add cheese and 1/2 cup pasta cooking liquid and cook, whisking, until cheese is melted and sauce is smooth again. Add reserved pasta and stir, adding more pasta cooking liquid to loosen sauce if needed, until pasta is well coated. Serve warm.
Take a ton of kale and cook it slow and low with olive oil and garlic. The velvety result is nothing short of alchemy. This makes a perfect (and healthy) side to any wintry meal.
Ingredients:
1/4 cup olive oil
1 tablespoon fennel seeds
1/2 teaspoon red pepper flakes
12 cloves garlic, thinly sliced
2 anchovy fillets, finely chopped
1 quart chicken stock or bone broth
4 pounds Tuscan kale
Salt and pepper
Heat oil in a wide pot over medium-high heat. Add fennel seeds, red pepper flakes, garlic, and anchovies; cook until fragrant, 1 to 2 minutes.
Add stock; bring to a boil. Add Tuscan kale and salt and pepper to taste. Cook, covered, stirring occasionally, until leaves are somewhat wilted, 4–5 minutes. Reduce heat to medium-low; simmer, covered, until very tender, 40–45 minutes more.
I know I’m basic but I cannot get enough of chili crisp. I slather it on everything these days — eggs, avocado toast, soup, and my favorite addition: noodles. Adapted from Bon Appetit, these ramen noodles have all of my favorite additions: crispy-chewy tofu and shiitakes, nutty tahini, lots of garlic, and a generous drizzle of chili crisp, ofc.
Ingredients:
1/4 soy sauce
1 tablespoon dark sugar
1 tablespoon tahini
1 tablespoon sesame oil
2 teaspoons black (Chinkiang) vinegar or balsamic vinegar
1 tablespoon chili crisp, plus more for serving
4 Persian cucumbers, thinly sliced
1/2 cup rice vinegar
1 1/2 teaspoons sea salt, divided
1 14-ounce block extra firm tofu, drained
2 tablespoons cornstarch
4 teaspoons avocado oil, divided
8 ounces shiitake mushrooms, finely chopped
1 shallot, finely chopped
1 1-inch piece ginger, peeled and finely chopped
2 garlic cloves, finely chopped
10 ounces fresh ramen noodles or similar
Whisk soy sauce, brown sugar, tahini, sesame oil, black vinegar, 1 tablespoon chili crisp, and 1/2 cup water in a small bowl until sugar is dissolved. Set aside.
Mix cucumbers, rice vinegar, and salt in a medium bowl to coat. Let sit, mixing once or twice, until softened, about 20 minutes. Drain and set pickled cucumbers aside.
Wrap tofu in a clean thin kitchen towel or cheesecloth. Gather ends of towel together and squeeze with your hands over sink to extract as much liquid as possible. (It’s fine if the tofu breaks apart.)
Crumble tofu into a medium bowl (it should look like ground meat with some larger pieces). Sprinkle with cornstarch and 1/2 teaspoon salt; toss with your hands to evenly coat tofu.
Heat 2 teaspoons avocado oil in a large nonstick skillet over high heat. Arrange tofu crumbles in a single layer in pan; reserve bowl. Cook tofu, undisturbed, until golden brown underneath, about 5 minutes. Toss and continue cooking, tossing occasionally, until tofu is golden brown and crisp all over, about 4 minutes more. Transfer tofu to reserved bowl.
Add remaining 2 teaspoons avocado oil to same skillet and reduce heat to medium-high. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are browned and shallot is translucent, about 5 minutes; season with salt. Add ginger and garlic and cook, stirring often, until fragrant, about 1 minute. Return tofu to pan and add reserved sauce; bring to a simmer. Cook until sauce is slightly reduced, about 2 minutes. Remove from heat.
Cook noodles in a large pot of boiling water according to package directions. Drain and place in a large serving bowl. Ladle saucy tofu over noodles and top with reserved pickled cucumbers and more chili crisp.
Have a rice cooker? This easy summer dish couldn’t possibly be easier. Adapted from Donabe, a little bit of quinoa adds extra nutrition to this sweet and savory side.
Ingredients:
2 rice cups jasmine rice, rinsed
1/4 cup quinoa, rinsed
1 3/4 cups water
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
1 tablespoon sake
1 teaspoon chicken bouillon
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sesame oil
1 garlic clove, minced
7 ounces firm tofu, drained and pressed
Kernels from 1 ear of corn
1/2 cup rehydrated wood ear mushrooms, sliced into small pieces
Place the rice, quinoa, and water in a rice cooker and cook according to rice cooker instructions.
Meanwhile, make the sauce: in a small bowl, combine the oyster sauce, soy sauce, sake, chicken bouillon, salt, and pepper, and set aside.
Heat the sesame oil in a saute pan and saute the garlic for 1 minute over medium heat. Crumble the tofu into small pieces and add to the pan. Stir, continuing to break up the tofu with a wooden spoon and cook for about 4 minutes, or until the tofu is lightly browned. Add the corn and wood ear mushrooms and saute for 3 more minutes, until cooked through.
Add the sauce to the pan and turn the heat to medium-high. Saute until the liquid is almost absorbed, about 2 minutes. Remove from heat and set aside.
Once the rice has finished cooking, uncover and gently fold in the corn and tofu mixture. Serve warm.
