Author: Chef M
As one of our nation’s most influential Vietnamese chefs, Charles Phan surprised the San Francisco food scene when in 2013 he opened Hard Water, a New Orleans–themed whisky bar, where he serves this incredible fried chicken. Inspired by a technique from his native country, Phan dry-brines his chicken before air-chilling it, uncovered, for 24 hours, which contributes to the extra-crispy skin (if you’re in a hurry, even 12 hours makes a big difference). Hints of turmeric and coriander assert the provenance of Phan’s inspiration, and the irresistible Sriracha butter will become your go- to condiment.
A classic French seafood dish bursting with flavor and nutrition.
Creamy, light and delicious, this hummus might just be your new favorite recipe.
Fresh herbs add a bounty of flavor to this silken tofu and avocado dip. It’s a quick way to get a protein fix in an unexpected place: as a vegetable or chip dip. Try it spread on sandwiches, too.
Although we call this a breakfast stack, it also makes a terrific, quick-and-easy dinner if you’ve marinated the tempeh ahead of time.
This is the solution for an early-morning status meeting or an allergen-free classroom treat. These muffins have that classic old-fashioned doughnut taste and are easily made in less than 30 minutes using a mini-muffin pan or doughnut hole pan.
Serve them plain with pure maple syrup, add your favorite in-season fruit to the batter, or top them with Raspberry Maple Syrup. Freeze them in pairs in airtight bags and you have the solution for a quick midweek breakfast.