Searching4Zen

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  • Perfect Scrambled Eggs

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    Author’s Notes Creamy-soft scrambled eggs require slow cooking over low heat. Drier ones call for a hot skillet, less stirring, and quicker cooking. The version explained here employs the slow-and-low approach, with butter, chives, and heavy cream added just before the eggs are done. Ingredients 1 ½ tbsp. unsalted butter 3 eggs ¼ tsp. kosher […]

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  • Speculoos Ice Cream

    25 minutes
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    Author’s Note This recipe is a great way to polish off the scraps left over from making speculoos (a type of spiced cookie), including homemade Biscoff (the most famous brand of speculoos), but feel free to use store-bought cookies instead. Biscoff, whether real or copycat, give this silky ice cream an intriguing caramel flavor, while […]

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  • Perfect Soy-Grilled Steak

    30 minutes
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    Author’s Notes You may think you don’t have the time to marinate meat before grilling it, but it’s time-consuming only if you think a marinade has to tenderize. As far as I’m concerned, there are only two goals in marinating: to add flavor and to promote browning and crispness. Neither of these requires long soaking, […]

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  • Cognac-Ice-Cream Sandwiches

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    Author’s Notes This recipe came to The Times from Meg Ray and Caitlin Williams, the owners of Miette Cakes, a bakery in San Francisco. They reimagined a classic booze pie as ice-cream sandwiches, literally a children’s dessert for adults. They replaced the graham-cracker crust with homemade graham crackers, turned the mousse into ice cream and […]

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  • Green Goddess Roasted Chicken

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    Author’s Notes Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad. And it’s wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for roast chicken. The mild chicken absorbs all the zippy flavors of the dressing, to […]

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  • 3-Ingredient Pesto-Grilled Chicken with Peaches

    1 hour 20 minutes
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    Ingredients 1 ¾ cups store-bought or homemade pesto, divided ½ cup plus 2 tablespoons vegetable oil, divided, plus more for grill 1 ¾ teaspoons kosher salt, divided ¾ teaspoon freshly ground black pepper, divided 8 small bone-in, skin-on chicken thighs (about 3 pounds) 4 ripe peaches, halved Instructions Whisk 1 ½ cups pesto, ½ cup […]

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  • Cherry and Chocolate Ice Cream (aka Cherry Garcia)

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    Ingredients ½ cup shaved chocolate (any high quality chocolate with around 60% cocoa) ½ cup fresh Bing cherries, halved and pitted ½ cup high quality cherry jam 1 cup (250 ml) whole milk ¾ cup (150 g) sugar 2 cups (5oo ml) heavy cream Pinch of salt 1 vanilla bean, split in half lengthwise 6 large egg […]

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  • Lamb Chops Scottaditi

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    Ingredients 2 8-rib lamb chops, trimmed of excess fat and bones frenched 5 tablespoons extra-virgin olive oil For the rub 5 ounces salt 3 ounces brown sugar 1.5 ounces black pepper 1/2 tablespoon chile flake 2 ounces dried mint For the Gnocco Fritto 12 ounces whole milk 8 ounces heavy cream 3 ounces semolina 1 […]

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  • Steak Skewers with Scallion Dipping Sauce

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    Ingredients Meat And Marinade 1 cup canned unsweetened coconut milk ¼ cup fish sauce (such as nuoc nam or nam pla) 2 tablespoons palm sugar or (packed) light brown sugar 1 tablespoon fresh lime juice 6 garlic cloves 4 red or green Thai chiles, stemmed 2 lemongrass stalks, bottom third only, tough outer layers removed […]

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  • Kuku Paka (Chicken With Coconut)

    1 hour
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    Author’s Notes This rich dish of chicken in a spiced coconut sauce comes from Kenya’s coast, though creative cooks now produce variations of it all over the country. This simple version was adapted from many of them, including Kirti Patel, Agnes Kalyonge and the author Madhur Jaffrey. It requires slowly grilling the marinated chicken, ideally […]

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