Recipes by Jenna Helwig, Bon Appétit
Sriracha chile sauce has gone from a secret ingredient to a kitchen staple, used in everything from salad dressings to gazpacho. Here are 25 new ways to spice things up.
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Bon Appétit
Photo by Michael Graydon and Nikole HerriotBourbon-Butterscotch Pudding
This complexly flavored pudding owes its smooth texture to a quick spin in the blender.
8 Servings
Recipe by Alison Roman
Ingredients
1/4 cup (1/2 stick) unsalted butter
1 vanilla bean, split lengthwise
3/4 cup (packed) light brown sugar
2 1/2 cups heavy cream
1 cup whole milk
1 tablespoon bourbon or Scotch
1/2 teaspoon kosher salt
6 large egg yolks
1/4 cup cornstarch
3 tablespoons sugar
Crème fraîche and crushed gingersnap cookies (for serving; optional)
Read More: 25 Food Trends to Try in 2013
Special Equipment
Eight 6-ounce ramekins or bowls
Preparation
Melt butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, swirling pan occasionally, until butter begins to brown and smell nutty, about 3 minutes. Add brown sugar and cook, stirring occasionally, until sugar is starting to dissolve, about 2 minutes. Add cream, milk,
Photo by Brian W. FerryBrussels Sprouts and Steak Stir-Fry
Recipe by Chris Morocco
4 serving
Active: 25 minutes
Total: 25 minutes
Read More: 25 New Ways to Use Sriracha
Ingredients
3 tablespoons oyster sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
4 tablespoons vegetable oil, divided
1 pound brussels sprouts, halved
8 ounces flank or skirt steak, thinly sliced against the grain
Kosher salt
4 scallions, whites chopped, greens sliced
3 garlic cloves, sliced
2 tablespoons chopped peeled ginger
2 medium carrots, peeled, thinly sliced on a diagonal
1 Fresno chile or jalapeño, sliced into rings
Steamed rice (for serving)
Preparation
Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3
Photograph by Brian W. FerryBy Bon Appétit
Roast Chicken and Kimchi Smashed Potatoes
Recipe by Chris Morocco
4 servings
Active: 20 minutes
Total: 45 minutes
Read More: Make Crispy Baked Chicken Wings at Home
Ingredients
1 1/2 pounds fingerling or baby Yukon Gold potatoes
4 tablespoons vegetable oil, divided
Kosher salt, freshly ground pepper
4 large skin-on, bone-in chicken thighs (about 1 1/2 pounds total)
2 garlic cloves, grated
1 16-ounce jar Napa cabbage kimchi, drained, 1/4 cup liquid reserved
1 tablespoon unseasoned rice vinegar
4 cups trimmed bitter greens (such as mustard, mizuna, or arugula)
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Preparation
Preheat oven to 450°. Toss potatoes and 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until browned in spots, 10-15 minutes.
Meanwhile, rub chicken with garlic and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken skin side down
Photo by Brian W. FerryBy Marilyn He, Bon Appétit
A lot of the magic of this salad is pretty obvious. You already know the homemade Dijon dressing is going to be pretty great. It's easy to imagine the fresh parsley and tarragon will add a special kick of flavor. The warm barley will help fill you up and the just-browned cauliflower takes it from a "light lunch" to definitively "dinner" status. But really, we want to talk about the gigante beans.
Read More: Salty Chocolate Chunk Cookies
Don't be skeptical just because they came out of a can. Really! We know everything else is super fresh and homemade, but these beans make a gigante contribution to the salad. For starters, they're unbelievably creamy and buttery. They're an easy way to punch up the protein, fiber, and antioxidants. And gigante beans are, well, pretty big. So they'll add a dramatic look (the good kind) to your dinner plate.
And doesn't everyone want to eat pretty food?
Warm Cauliflower and Herbed Barley Salad
Ingredients
1/2 cup pearled
By Sam Dean, Bon Appétit
Photo by Romulo YanesSalty Chocolate Chunk Cookies
Recipe by Alison Roman
Makes 24
Try to see if you can count how many of batches of chocolate chip cookies you've made in your life. Twenty? Forty? Seventy-five? Whenever you add these kinds of things up, the numbers always end up seeming startlingly low--a batch a week for ten years would only be 520, which somehow seems like not a lot--but we're guessing that you've never dusted the tops of your Toll Houses or what-have-you with a layer of flaky, crunchy salt.
Grouping these Salty Chocolate Chunk Cookies in with all the other choco-chips is a little unfair, honestly, since just one of the chunks could probably beat a whole gang of chips in a choco-cagematch, but they're in the same family. Except saltier (in a good way).
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Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room
By Bon Appétit
Wouldn't it be nice if you started your day with more than a to-go coffee cup and whatever was left in your kid's cereal bowl? Our food-loving, child-rearing, always-in-a-rush staffers explain how they get the nutrition and satisfaction they need before heading out the door.
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By Teri Tsang Barrett, Bon Appétit
Look, we love a good PB&J as much as the next fourth-grader, but peanut butter--creamy or crunchy, fancypants organic or supermarket Skippy--is an incredibly versatile ingredient, capable of adding heft to sauces and depth to desserts. Here are 10 ways to use it that would make George Washington Carver proud.
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By Bon Appétit
Chile-laced Sriracha sauce is a secret ingredient in many kitchens. Here are some surprising ways to use it.
More from Bon Appétit:
10 Snacks You Thought Were Healthy But Really Aren't
9 Ways to Upgrade Instant Ramen Noodles
Your New Favorite Chocolate Chip Cookie
24 Pasta Recipes to Try Right Now
Read More »from Surprising, Delicious Ways to Use Sriracha
Photo by Romulo Yanes
Photo by Romulo YanesBy Bon Appétit
Brining these chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen. At Brooklyn's Vinegar Hill House, chef Brian Leth uses heritage pork, which is fattier and more flavorful than ordinary chops; we highly recommend it.
Read More: 24 Pasta Recipes to Try Right Now
Pan-Roasted Brined Pork Chop
Recipe by Brian Leth
2 servings
Ingredients 1/2 cup kosher salt
1/2 cup sugar
1 teaspoon juniper berries
1/2 teaspoon whole black peppercorns
1 head of garlic, halved crosswise, plus 2 unpeeled cloves for basting
2 large sprigs thyme
1 2-inch-thick bone-in pork chop (2 ribs; about 1 1/4 lb.)
2 tablespoons grapeseed or vegetable oil
3 tablespoons unsalted butter
Flaky or coarse sea salt
Read More: 25 Ways to Use Sriracha
Preparation
Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar.
