A classic Korean dish of thinly sliced marinated beef that’s grilled or pan-fried to perfection. The sweet and savory marinade creates a caramelized exterior on the meat that’s absolutely irresistible. Source: Serious Eats Yield: 2-3 servings Ingredients 1 pound beef ribeye or sirloin, thinly sliced against the grain Steamed rice Lettuce leaves for wrapping 4 tsp gochujang (Korean chili paste) Additional sesame seeds for garnish Marinade 1/4 cup soy sauce 2 tbsp sugar 1/2 medium onion 2 cloves garlic, minced 1 tsp ginger, grated 1 Tbsp toasted sesame oil 1 Tbsp rice wine or mirin 2 green onions, thinly sliced 1 tsp toasted sesame seeds 1/4 tsp black pepper Directions Make Marinade Add the soy sauce, sugar, sesame oil, mirin, onion, garlic, ginger, sesame seeds, and black pepper to a large bowl. ...

This Lebanese garlic sauce, also known as Toum, is a creamy, garlicky condiment that pairs perfectly with grilled meats, vegetables, and sandwiches. It requires just a few ingredients but depends on proper technique to achieve its signature light, fluffy texture. Source: Serious Eats Yield: 2 cups Ingredients 1/3 cup (85g) peeled garlic cloves (about 25 medium cloves) 2 tsp (6g) kosher salt 1/4 cup (60ml) fresh lemon juice from about 2 lemons, divided 1/4 cup (60ml) ice water, divided 3 cups (720ml) neutral oil like grapeseed or canola oil Directions Process Garlic Base Place garlic and salt in a food processor. Pulse until finely minced, stopping to scrape down sides as needed. Add 2 tablespoons lemon juice (30ml). Continue processing until a smooth paste forms (1-2 minutes). Stop to scrape down sides of bowl as needed. Begin Emulsion With food processor running, slowly drizzle in 1/4 cup oil in a very thin stream. Add 1 tablespoon ice water (15ml). Continue processing and alternating between: 1/4 cup oil in a thin stream 1 tablespoon ice water OR 1 tablespoon lemon juice Repeat until all ingredients are incorporated. The sauce will gradually become thick. Finish & Store Transfer to an airtight container. Refrigerate at least 2 hours to allow flavors to develop. Store in refrigerator up to 1 month. Recipe Tips For best results, all ingredients should be at room temperature except the ice water. The key to success is adding oil very slowly to form a stable emulsion. If the sauce “breaks”, rescue it by processing 1 egg white with 1/4 cup broken sauce until fluffy, then slowly add remaining broken sauce while food processor runs. If too strong, add an extra ice cube while processing to mellow the flavor. Traditional toum has a strong garlic flavor that mellows over time in the refrigerator.

Known in France as croissants de boulanger, this yeasted dough is layered with butter and given a succession of folds that create the distinctive profile of classic croissants. Light and airy and shatteringly crisp, with a deeply caramelized buttery flavor, these croissants are a labor of love that’s absolutely worth the time. Time Estimates Prep Time: 45 minutes (active working time) Bake Time: 40 minutes Total Time: 7 hours (including all resting periods) Yield: 4 pounds dough, enough for 24 croissants Ingredients Dough 2 large eggs plus enough warm water to make 2 cups (454g) of liquid 1/4 cup (50g) granulated sugar, divided 5 1/2 to 6 cups (660g to 720g) all-purpose flour 2 1/4 teaspoons instant yeast 2 tablespoons (28g) butter, melted 1/2 cup (56g) dry milk, optional 1 scant tablespoon (16g) table salt 1 teaspoon pure vanilla extract, optional (for sweet pastry) Butter Block 30 tablespoons (425g) unsalted butter, cool to the touch 3/4 teaspoon table salt 1/2 cup (60g) all-purpose flour Directions Make the Dough Put the eggs and water in a large mixing bowl. Add 1 tablespoon of the sugar, 3 cups (362g) of the flour, and the yeast. Mix until well blended; set aside to let the sponge work. Make the Butter Block Cut the butter into 1-inch chunks and combine with the salt and flour at low speed in a stand mixer fitted with the paddle attachment just until smooth, with no lumps. Be careful not to beat too much; you don’t want to incorporate any air. ...

Crispy on the outside, tender and juicy on the inside, these Breaded Buffalo Wings deliver that perfect spicy kick without the mess of traditional sauced wings. A staple at grocery store hot bars and game day spreads, this homemade version rivals anything you’d find at your favorite wing spot. Ingredients For the Wings 2 lbs chicken wings 1 1/2 cups all-purpose flour 2 tsp salt 1 tsp black pepper (Dave’s preference is 2 tsp black pepper) ...

This chicken has the crackling crisp skin and distinctive mahogany color that are the hallmarks of the dish. The buttermilk marinade is optional but highly recommended. Ingredients 3 1/2 to 4 1/2 pounds bone-in chicken parts Buttermilk Marinade (optional but recommended) 1 1/2 cups flour 1/2 cup cornstarch 2 teaspoons salt 1 teaspoon black pepper 1/4 teaspoon cayenne pepper (optional) 1/2 inch vegetable shortening, rendered lard, vegetable oil, or a combination Directions Separate any legs into thighs and drumsticks; cut breasts crosswise in half. ...

About 1 cup A roux-based gravy suitable for poultry, beef, pork, and milder lamb and venison. If desired, you may strain the drippings first and remove excess fat, then return some of the fat to the pan to make the roux. This method works best for smaller cuts cooked in a skillet such as steaks, chops, or chicken parts. If the meat has been cooked in a roasting pan, use a different approach for the easiest way to proceed. ...

About 2 cups A classic, tenderizing treatment for chicken pieces before they are dredged and fried. Marinate chicken for up to 24 hours in this marinade. Ingredients 2 cups buttermilk or 1 1/2 cups yogurt and 1/2 cup water 4 garlic cloves, minced 2 tbsp sugar 2 tbsp curry powder or chili powder (optional) 2 teaspoons salt 1 teaspoon black pepper Directions Combine all ingredients in a medium bowl. Add chicken pieces and marinate for up to 24 hours in the refrigerator. ...

A classic French dish featuring chicken stuffed with ham and cheese, then breaded and pan-fried to golden perfection. Ingredients 4 boneless, skinless chicken breasts (about 2 pounds) 1 tsp salt (for chicken) 1 tsp black pepper (for chicken) 4 thin slices ham or prosciutto 4 thin slices Gruyère or other Swiss cheese 1 cup dry bread crumbs 1/4 cup minced parsley 1 tsp salt (for coating) 1/2 tsp black pepper (for coating) 2 large eggs 1 tbsp water 1/4 cup flour 3 tbsp vegetable oil Directions Trim any fat around the edges of the chicken breasts. ...

A classic Italian-American dish featuring tender chicken cutlets in a rich Marsala wine sauce with mushrooms. Ingredients Floured Chicken Cutlets 1 tbsp vegetable oil 3 ounces diced pancetta or bacon 1 small onion, chopped 8 ounces button mushrooms, thinly sliced 1 cup chicken stock or broth 2/3 cup dry Marsala 3 garlic cloves, minced 1 tbsp tomato paste (optional) 3 sprigs thyme 1/4 cup heavy cream 2 tbsps finely chopped parsley Salt and black pepper to taste Several drops of lemon juice Directions Prepare Floured Chicken Cutlets and keep warm in a 200°F oven. ...