Chile Crisp Fried Rice With Tofu and Edamame Recipe
NYT Cooking: Chile crisp delivers spice, yes, but also carries impressive capabilities as a flavor base in weeknight cooking. The seasoned, textured oil can also be used strategically to fry foods. Most chile crisps on the market come loaded with aromatics such as garlic, ginger, fermented black soybeans, star anise, cinnamon and a host of other spices. Just a spoonful can deliver intense flavor with minimal e
Creamy Miso Ramen With Shrimp Recipe
NYT Cooking: Creamy but light, this shrimp chowder-inspired ramen combines briny clam broth and heavy cream with caramelized miso to create a rich, savory broth in record time. The noodle soup brims with radishes and snap peas alongside baby potatoes for a bountiful spring veggie twist. A good dose of freshly grated ginger adds nice spice and brightness, while thinly sliced snap peas are stirred in at the end
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Pork Miso Ramen
These semi-homemade Pork Miso Ramen Bowls are packed with a spicy miso broth, crispy hoisin pork, quick-pickled mushrooms, a jammy egg (of course), and chewy ramen noodles. They’re highly addictive, perfect for busy days, and the only thing I want to eat from now until spring. Find the full recipe with the direct link in our profile.
NYT Cooking: Aushak and mantoo (or mantu), dumplings found in Afghan cuisine, are often filled with soft cooked leeks and onion or ground beef, but this shrimp-filled iteration is the product of the chef Shamim Popal’s journey from Afghanistan to the United Arab Emirates and, eventually, Washington, D.C. After opening a French creperie in 2003, Mrs. Popal decided to share dishes inspired by her upbringing in A