You have to do ribs on the grill at least once in the summer, and if you're looking for something beyond your basic bottled barbecue sauce, you've come to the right place. Here, apricot preserves give the sauce a sweet, fruity flavor, and chipotle chiles add a contrasting earthy, spicy flavor to the sauce that tastes just as good when licked off your fingers as it does on the ribs.
Tailgating staple, vegan-style, with Vegetarian Bean Chili served on top of fritos with Pickled Red Onions , jalapeños, and avocado. A sprinkle of fresh cilantro, a scattering of sliced scallions, and a squeeze of lime all add freshness.
A BYOB restaurant is a beautiful thing; it's also fun to get takeout and be able to open wine from your own collection or favorite wine shop. But if Chinese food is on the menu, which bottles should you pop? Depends on if you're eating Mapo tofu or Peking duck, dan dan noodles, dumplings, or delicate seafood preparations. We asked 14 sommeliers for their wine pairing advice. What's the most delicious wine to pair with Chinese food? Here's what they had to say.
"For slightly sweet dishes like mushu pork, I would recommend full-bodied whites or reds. Juicy red varietals include Zinfandel, Merlot and Syrah. Rich whites would be like Viognier. ( Try L’Ecole Merlot and Mark Ryan Viognier!)"— Lee Spires, AQUA by El Gaucho (Seattle)
There are some cravings that only that iconic white box of Chinese-American takeout will satisfy. We're no strangers to the stuff—many's the night we've spent in front of the TV, inhaling a truly shocking amount of beef with broccoli and fried rice. But, as much as we love the ease and convenience of calling in our favorite dishes from the neighborhood spot—ideally while riding the train on the way home, so the food is five minutes away once we walk in the door—homemade versions of takeout standbys are not only possible but often tastier than the originals they copy.
The problem with so many steam-table iterations of this dish lies in the broccoli: It's too often mushy and bland. To keep it crisp and flavorful here, and get a good sear on the strips of beef without overcooking them, we stir-fry the ingredients over very high heat, using a wok or a wok insert over a grill.
The prototypical street food, dan dan noodles are an ultra-simple dish of cold or warm noodles placed in a bowl with a ladleful of highly seasoned sauce poured on top. Flavored with minced pork, preserved pickled mustard, black vinegar, fermented broad beans, garlic, and plenty of chili oil, the dish is eaten by swirling the slick noodles click through the following website the oily sauce, picking up bits of meat and pickles as they go.
"For Chinese food, acidity in wine is the key! With spicier food like Szechuan cuisine, I love off-dry Riesling. Especially from the Mosel valley in Germany. The sweetness and cold temperature of the wine will cool off your palate and the crisp acidity will cleanse your mouth and get you ready to eat more! For something fatty with a bit of sweetness like Peking duck, I've found that drier styles of Riesling are great or Chenin Blanc from the Loire valley."— Joe Campanale, L'Apicio, Anfora (NYC)
While the most traditional versions don't include a sesame product, I've recently taken to adding a touch of tahini to my sauce, after having tasted it in Chichi's vermicelli with chili oil recipe. Not enough to bring a distinct sesame flavor to the dish, but just enough to lightly bind the sauce and add a touch of creaminess to help it cling to the noodles a little bit better.
Done right, takeout fried rice is a thing of satisfying, well-balanced beauty. But it's frequently served clumpy and over-sauced, or, worse, bland and oily. Making it at home gives you more control over the final dish, plus it's a great way to use up leftovers. Our approach busts a few myths—no, your rice doesn't have to be medium-grain, or day-old, for that matter. While this version calls for vegetables, like carrots and peas, you can easily bulk it up with pork , kimchi and Spam , Thai-style crab , chicken, or your protein and garnishes of choice.
Brush watermelon wedges with a mixture of honey, lime juice, and cayenne pepper, then grill quickly, just till the wedges show grill marks. It's so simple and such a creative way to enjoy the most summery of fruits, the juicy watermelon.
The pork is the odd man out in the traditional recipe. Fortunately, much like with the beef in Sichuan mapo tofu, the pork is not the star player of the dish. Its role is mainly textural, adding a bit of meaty, bouncy chew that clings to the slippery noodles as you slurp them up. Having already addressed an identical issue when finding a suitable replacement for ground beef in my vegan mapo tofu recipe, I knew what I had to do here: I chopped up a bunch of mushrooms in a food processor, then employed the Chinese technique of dry-frying—cooking them slowly in oil—until they were mostly dehydrated, lightly shriveled, and deeply browned. The resulting little nuggets have great texture and a flavor that is not really pork-like, but savory and rich in its own unique way.