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Spicy Chicken Stir-Fry With Celery and PeanutsThis one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce. If you have a wok, now's the time to use it, though a cast-iron skillet will also do the trick. The wildcard ingredient is Medjool dates. They may not be a common stir-fry ingredient, but their jammy sweetness is a welcome surprise between bites of crunchy celery, salty peanuts, and spicy chicken. See recipe.
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Gemini: Sticky BunsYou’ve managed to keep yourself busy for the past several weeks tinkering on a few projects, recording TikToks, and sliding in on various House Party hangouts. But burnout happens to all of us. When your brain is feeling glazed over, fight it with literal glaze: Cinnamon-Date Sticky Buns. This recipe will keep you busy and let you unwind at the same time. See recipe.
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Spring Hot-and-Sour SoupHot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect. See recipe.
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Triple-Threat Onion GalettePies aren't just for dessert. The ninth recipe in the Basically Guide to Better Baking is a free-form tart that combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. And we'd happily eat it for breakfast, lunch, or dinner. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky. Got questions? Head to our forum and we'll try to help. See recipe.
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Spiced Lamb and Dill Yogurt Pasta“I have yet to emerge from comfort food mode (...will I ever?), which is why I’ll be making Sohla El-Waylly’s Spiced Lamb and Dill Yogurt Pasta, but with crispy mushrooms instead of crispy lamb, this weekend. It’s creamy and satisfying while still being bright and springy, and it’s a good use for the bunches of tender herbs I’ll inevitably buy at the market when I realize that everything on my summer produce wishlist—berries, tomatoes, corn, green beans—is still far on the horizon on the East Coast.” —Sarah Jampel, Basically editor See recipe.
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Springy Ricotta Gnocchi With Peas and HerbsIf you’ve ever been intimidated by the thought of making fresh pasta at home, look no further. Ricotta gnocchi is simple to make, and it’s faster and more foolproof than its potato counterparts. The only tricky part is adding enough flour so that your dough is easy to work with, but not so much that it becomes stodgy or tough. For this recipe, you want to use a grocery store ricotta—not something homemade or small-batch. And if you don't want to make the buttery herb and pea sauce, use whatever you'd prefer, be it marinara, pesto, or sage and brown butter. See recipe.
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Classic CarbonaraWe took a deep dive into traditional carbonara, tracing it back to its roots as a peasant dish made with pantry ingredients, and re-considered every factor. The result? Less pasta, more crispy-chewy strips of guanciale, and more silky creamy egg to hold it all together. When you buy the guanciale, make sure to ask for it in one piece so that you can cut it into chunky strips that will turn chewy-crispy and find their way into the pasta tubes as you toss together the sauce. See recipe.
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Mojo MeatballsInspired by our love of zippy chile-and-garlic-packed Cuban mojo sauce, we transformed the fun and flavor of long-cooked mojo pork into quick weeknight-able meatballs. If you’re spice sensitive, split the chiles in half lengthwise and remove the seeds; they hold much of the heat. See recipe.
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Tri-Tip Steak With Tiger Bite SauceTiger bite sauce lives up to its name: it’s spicy and deep in umami. Make a double batch and use it throughout the week because you’re going to want extra. This recipe is from Union Hmong Kitchen in Minneapolis, where chef Yia Vang works his wood-fired magic. See recipe.