The sweetness of the miso balances the complexity of Hazy Little Thing IPA’ s bitter notes. The apples compliment the beer’s fruit forward flavor, while the caramelization of the pork enhance its malt characters.
Make the labneh: Line a medium sieve with muslin or finely woven cheesecloth and place atop a container large enough to catch any drips. Transfer the yogurt to the muslin and place the whole thing in the refrigerator overnight. The liquid that separates is whey and can be saved for another use, such as baking sourdough, adding to salad dressings, or fermenting. Store the labneh refrigerated in a sealed container for up to 10 days.
Serve hot, warm, or cold. You can double this recipe and make it in a medium (10-inch) skillet. Don’t be alarmed by the quantity of oil and salt; most of it will be drained away. Save the strained oil in the fridge for future tortillas or low-temperature cooking, like sweating vegetables. Have a quick tapas party by serving the tortilla alongside canned fish, salad, crusty bread, and lots of wine.
This Food IQ recipe for ribs in the oven, the Rodbard way, comes from Matt Rodbard's mom, Cheryl. With the absence of a smoker, the oven is the next best bet for preparing moist, succulent ribs. These ribs utilize a dry rub that adds flavor to the meat before a low-and-slow steam roast, thanks to plastic wrap, that gets the meat to fall-off-the-bone status. This recipe calls for the use of your favorite barbecue sauce, be it homemade or a bottle pulled from the grocery store shelf. Bulls-Eye is the Rodbard family favorite.
Chelo means “plain steamed rice” in Farsi, whereas polos are rice dishes with other ingredients folded in, like pilafs—I included a few variations of these.
If there’s one piece of equipment you’ll see in every Persian household, it’s a nonstick pot. Although I almost never use nonstick cookware, for this recipe, it’s essential. It makes life easy when you want to serve the rice on a platter, or flip and invert it for easy release. Trust me and pay the money to invest in that peace of mind.
I don’t do many trends or fads, but this one is worth it. I love zoodles—not because they are healthy but because they taste so good! This is one of my favorite ways to enjoy them, smothered in cheese. These are great on their own but also served with a nice grilled steak.
Bondage. Leather. Eggplant. Those were the notes I made for myself about this recipe. Not exactly cryptic. When you grill eggplant, it looks like it’s wrapped in a leathery, tight casing. There’s something kinky about it. Or is it just me? You’ll notice that I am going to ask you to get up close and personal with your eggplant by making slits into its flesh. That’s not only for a cool patterned effect. Eggplant is like a sponge and you want the flesh exposed so that the hot, sticky, vinegary glaze can sneak into all the spots and make the eggplant glisten under the spotlights.
I was in Durango at a small restaurant in which they served a dish of rajas con crema as a condiment with other assorted salsas and chiles en escabeche. I tasted it and was so completely taken, I kept asking them to bring me more. It was creamy and spicy, with a tiny bit of sweetness from the charred chiles and the onion. The poblanos here in the northern states seem to be hotter than those in the US, so it does read a little more like a hot condiment, but I love the extra heat and am crazy for these rajas as a taco filling or as a side dish for grilled meat or fish. But honestly, I could eat this right out of the skillet wrapped in a warm flour tortilla. This to me is pure comfort food.
Mochiko chicken is Hawai‘i’s own style of fried chicken, distinct for its use of mochiko (sweet rice flour) in the batter, which lends a pleasant bouncy chew in addition to that classic fried chicken crunch. Depending on who’s cooking (and what recipe they’re using), local mochiko chicken can draw influence from Japanese karaage, Korean dak kang jung, and even a little from Southern fried chicken.
When we conceived Goldie Falafel, instead of thinking of falafel as an ethnic specialty, we wanted to present it as a vegan alternative to saturated-fat-laden hamburgers, but still wrapped in the flag of the great American fast-food joint. Falafel and French fries—which are often stuffed into pita along with the falafel—were the easy part, since both are naturally vegan and fundamentally delicious.