Skip to main content

Featured

Sweet and Sour Chicken Recipe

  Crispy, tangy, and just the right amount of sweet—this sweet and sour chicken is a family favorite that’s easy to make at home. Ingredients For the Sauce: 1 cup pineapple juice ½ cup distilled white vinegar ½ cup sugar 3 tablespoons ketchup 2 tablespoons soy sauce ¼ teaspoon crushed red pepper flakes 1½ tablespoons cornstarch For the Chicken: ½ cup all-purpose flour ½ cup cornstarch 1 teaspoon baking powder ¼ teaspoon baking soda 1 heaping teaspoon salt ¼ teaspoon freshly ground black pepper ⅔ cup water 1½ tablespoons vegetable oil (plus more for cooking) 1 pound chicken tenderloins or boneless, skinless chicken breasts, trimmed and cut into 1-inch (2.5 cm) chunks For Finishing the Dish: 1 tablespoon vegetable oil 2 red bell peppers, cut into 1-inch (2.5 cm) pieces 1 small red onion, cut into 1-inch (2.5 cm) chunks Instructions Make the Sauce: In a medium saucepan over medium heat, whisk together pineapple juice, vinegar, sugar, ketchup, soy sauce, and red pepper flakes. Bring to...

article

Cacio e Pepe

 


Cacio e Pepe


Cacio e pepe is a deceptively simple dish packed with flavor. Featuring pasta, Pecorino Romano cheese, and black pepper, this version uses a foolproof technique to ensure a creamy, clump-free sauce every time!

INGREDIENTS

  • Salt
  • 8 oz bucatini, spaghetti, or tonnarelli
  • 2 tablespoons unsalted butter
  • 1½ - 2 teaspoons freshly ground black pepper, depending on how peppery you like your pasta
  • 1 cup finely grated Pecorino Romano cheese


  • INSTRUCTIONS

  • 1. In a Dutch oven or large pot, bring 2 quarts of water and 1 teaspoon of salt to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain.

    2. Set the same pot over low heat and melt the butter. Add the pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the drained pasta to the pot and toss to coat evenly. Remove the pot from the heat.

    3.  In a blender, combine the cheese and ⅔ cup of the pasta cooking water. Blend until smooth and creamy, 10 to 15 seconds. Add the sauce to the pasta in the pot and toss with tongs. Place the pot back over low heat and cook, stirring constantly with the tongs, until the sauce is the consistency of a thin cream sauce, a few minutes. Add more of the reserved pasta water to thin the sauce only if necessary. Be careful at this stage: if the sauce gets too hot, it will start to clump up and stick to the pot and tongs. Once the sauce is the right consistency, immediately transfer the pasta to bowls and serve. Pass more cheese and pepper at the table, if desired.

Comments