When prepared properly, Japanese-style deep-fried vegetables are light and crisp and not at all greasy. Baking powder in the batter helps it to puff up in the hot oil, while cornstarch keeps it from being too dense (as it can be when made with all flour). Ice-cold batter is the secret to successful tempura, so be sure to use ice water (drained of ice). You can use any type of vegetable in this recipe, as long as you slice the vegetables thinly and uniformly so they cook evenly. Root vegetables should be sliced a bit thinner since they take longer to cook.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.