If you’re not yet sure about kimchi (Korean spicy fermented cabbage), this dish could be just the right gateway drug for you. Once sautéed, kimchi loses some of its pungent harshness, but answers back with an addictive, tangy-spicy warmth that deepens with a little time spent sizzling.
Sean Wen and Andrew Ho started Pinch Crawfish Kitchen at the beginning of 2016 with a dream of bringing their beloved crawfish boils to the people (with help from the Triscuit Maker Fund). Since they take inspiration from their Asian-American backgrounds, their crawfish boils are influenced by flavors you'd more regularly find in Vietnamese or Taiwanese dishes. This recipe comes from co-founder Andrew for one of his favorite Vietnamese seafood dishes -- Tom Rang Muoi.
A shrimp stock fortified with the floral and smoky notes of dark Jamaican rum does much of the heavy lifting in elevating a simple fall bisque into something memorable and unexpected. Traditional aromatics—carrots, celery, and onions—are sweated with a deseeded Habanero pepper, which adds brilliant brightness. Thyme is the only herb employed, and its deep earthy-woodsy flavor rounds out some of the assertiveness of the Habanero. The creaminess of this bisque comes from full-fat coconut milk, which gently leans into the sweetness of the butternut squash. Finished with a splash more of dark rum, the ingredients—even those used in small quantities, like the lime zest—naturally cohere and confidently connect warm, autumnal notes with bright, upbeat Caribbean-inspired flavors.
Crackling top and bottom, succulent goodness in the center: that’s our seafood paella. We do it Catalan-style, adding both sofrito and picada for a more robust flavor. The former brings the earthy sweetness of caramelized tomatoes, onions, and garlic; the latter delivers the fresh bite of parsley in a saffron-scented olive oil. Lobster stock deepens the from-the-sea juiciness of cuttlefish, squid, mussels, clams, and cod. A lot of our diners tell us it’s the best paella they’ve ever had anywhere in the world. Follow this simple formula and you’ll hear the same when you serve it at home.
This pasta is healthy and fast to make. It has a few quick steps, so that each main ingredient is cooked to perfection without any overcooking and muddling. The end result is a bright and fresh pasta dish that is addictively good - and good for you.
Despite burning the roof of my mouth every time I slurp up that first soup dumpling, I am still blown away by the magic of being able to put boiling soup into such a delicate edible wrapper.
From Instant Pot Fast & Easy: "This Thai-style soup is brothy, fragrant, and delicately flavored. While tom kha is typically made with chicken (in which case it’s known as tom kha gai), I like making it with shrimp as a change of pace. This soup reheats very well, and I find the flavors deepen over time. If you plan to serve it a day later, don’t add the shrimp until you’re just about ready to serve the soup. Instead, reheat the soup and add them for the last few minutes of cooking."
You could easily substitute any bite-sized pieces of lean protein for the shrimp (cubes of halibut, chicken breast, pork tenderloin, tofu— you name it!). You can also serve the mixture over soft polenta if you’re avoiding gluten for any reason.
This weeknight dinner for one is inspired by an incredible garlic shrimp I had at a Chinese restaurant in Hawaii. When roasted at high heat in a quarter sheet pan like this, marinated shrimp cooks up gorgeously and begins to caramelize in its own juices, creating a sauce that's made even saucier thanks to a last-minute pat of butter and spritz of lemon juice.
We've been taught to use our pickle brine to marinade meat, so kimchi counts, too. Here, it works its magic on shrimp, puncturing it with flavor and then serving as the dressing for a noodle salad.
This dish is full of vibrant, contrasting flavor and texture combinations: crisp hot edges; smooth, cooling yogurt; sweet coconut milk; spicy, salty, and sour toppings. Balachaung is a Burmese condiment similar to XO sauce that I like using on everything, from sautéed string beans to cucumber salad to soft boiled eggs. You can also make the pancake with leftover sticky rice, even if it was made with water as opposed to coconut milk. It will still be delicious.
This is a really easy quick dish that tastes delicious and—okay, okay—works even if you insist on peeling off the shells after cooking. But I hope you will trust me and give the whole shrimp a try. Frying the shrimp in hot olive oil quickly crisps the shells up and seals in the juices, and throwing the salt on hot shells just as they come out of the hot oil really bonds the salt on to the shell, granting plenty of flavor. I like to squeeze a little lemon over everything for the acidity, and also because it softens both the flavor and the texture of the shells.
A perfect appetizer for a warm summer night. Do all the prep ahead, then dazzle guests with a smooth and creamy vegetable-based soup accompanied by a zesty shrimp for dipping -- or just to gobble up!
I'm either incredibly lazy or just addicted to my laptop. Once I get settled in at the food52 office, I have a hard time breaking from my daily three-part fix -- Twitter, Chartbeat, and my in-box -- to walk more than 5 blocks for lunch. Which is reason 397 why I love our new office. We're close to Taralucci e Vino, Eataly, and a great Korean soup place, and we're just a few steps from 'wichcraft, Tom Colicchio's sandwich chain, where I've tasted nearly everything on the menu. One item that I like to have as a warm-up to the peanut butter creamwich is the shrimp-and-chorizo sandwich with aioli.
This pasta is healthy and fast to make. It has a few quick steps, so that each main ingredient is cooked to perfection without any overcooking and muddling. The end result is a bright and fresh pasta dish that is addictively good - and good for you. - TasteFood
The difference between bouillabaisse and any other fish soup lies in the combination of flavors beyond the seafood stock. A hint of saffron, an accent of zested orange, and a few sliced fennel bulbs and fronds bring out an essence from the seafood that would otherwise remain hidden. While they might seem simple, omit any one of these ingredients and the depth of flavor in your bouillabaisse will lose the complexity that earned it such a vibrant reputation.
Furikake, the savory Japanese seasonings for sprinkling on rice, merits an entire section even in Manhattan’s tinyest Japanese markets. And if you’ve had it, you understand why: It enlivens a plain bowl of rice—add some mayo[link to Japanese Mayo recipe] and a fried egg and you can call it a meal (I relied heavily on furikake when I lived in a dorm room with just a rice cooker for making dinner). Furikake taste good on almost any savory food you can imagine; you’ll find yourself shaking it onto salad, popcorn, and soup.
