This umami-packed upgrade of the classic pastrami sandwich delivers layer upon layer of savory flavor and a beguiling combination of sweet, salty, pungent, meaty and creamy. more
One of the keys to the deep, savory flavor of the of the braise is what’s known as “thin” or “superior” or “premium” soy sauce. It is also occasionally referred to as light soy sauce—but don’t confuse that with low sodium! Thin soy sauce is actually saltier and lighter in color than regular soy sauce.
Buy the buns at your local Chinese market: look in the freezer section for folded, not round, buns. more
This sophisticated and healthful dish can be made in a single divided pan which allows you to both grill and cook in a skillet at the same time (with only one pan to clean at the end of dinner!) more
When cooking double cut chops, searing them on the stove and finishing them in the oven gives you a lovely, savory brown crust and moist, tender meat. (Thick chops cannot be cooked entirely on the stove, or they will burn on the outside by the time the inside is cooked). more
Bring this moist, tender cake to the table right in the skillet—it looks as homey and beautiful as it tastes. Don’t worry if fresh blueberries aren’t available—this cake works well with thawed frozen berries, too.
The cake freezes beautifully, as long as it is well-wrapped and thawed slowly to room temperature. more