May 2022

This noodle dish celebrates the pungent, spicy notes of ginger by both infusing it in stock to create a warming broth and frying it with shallots and panko to create crunchy ginger crumbs you’ll want to sprinkle onto everything: eggs, rice or even a savory porridge. Feel free to double the amount of the ginger crumbs, if you like; they’ll keep in an airtight jar at room temperature for up to one week. Serve these noodles with your protein of choice — tofu, fish, leftover roast chicken — or any cooked vegetable for a complete meal.

No need for a giant 13 by 9-inch casserole dish (not to mention endless leftovers). These scaled-down enchiladas come together in a single pan. We created a smoky, gravy-like sauce by combining chili powder, tomato paste, shallots, flour (for thickening), and broth for some sweet and earthy flavors. We made the sauce in the skillet, set aside a portion of it, and then built the whole dish on top of the remaining sauce, nestling cheese-filled tortillas into the thick, spicy goodness.

There’s nothing wrong with craving freshly baked chocolate chip cookies. I crave them all the time! What’s wrong is when your cookie craving turns into an all-day project.

The solution? A recipe for exactly two chocolate chip cookies. No clunky mixers. No measuring cups. Just sweet, soft, irresistibly delicious cookies. Two of them, perfectly baked for you and. . .you.